COIMBATORE ANGANNAN MUTTON BIRIYANI
 |
| COIMBATORE ANGANNAN MUTTON BIRIYANI |
Of all the Biriyanis I have tried and tasted, Coimbatore Angannan Biriyani is my favourite! This recipe is my tribute to this traditional favourite that I can never get enough of!!!
If you have to try one of the best Biriyanis around Tamil Nadu,
then Coimbatore Angannan Biriyani is sure to come into the list. The
taste and popularity of this Biriyani is so ethnic that I would surely
recommend anybody travelling to Coimbatore not to miss this Biriyani.
With not much of overwhelming flavour, mildly spiced, yet the texture
and aroma of this Angannan Biriyani is so perfect that it is a must-try
for every Biriyani Lover.
I
have already posted a recipe for Angannan style Chicken Biriyani. But
what we have to consider while cooking the same Biriyani with
Mutton/Lamb are, mainly the cooking time for Mutton/Lamb and the amount
of spices. A dish cooked with Mutton/Lamb always need a bit of extra
amount of spices when compared to recipes cooked with chicken. And also
the meat should be cooked with loads of Green Chillies. The
Water(Stock) used to cook the Mutton/Lamb can be used along with water
to cook the Biriyani.
Whenever I cook Angannan Style Biriyani I always follow the recipe by Jizzeassy
which seemed so near to the recipe. Since coming across this recipe I
have cooked this style of Biriyani innumerable times & I
should thank her for the recipe at this point. Though I found, when this
recipe cooked with Chicken the perfection was immaculate & I needed
to give a few trials to perfect it with Mutton/Lamb. Perfecting the
amount of Spices & the method of Cook Mutton/Lamb Pieces. And the
stock from cooking Lamb adds an extra note of flavour & gives a
wonderful texture to this Angannan Mutton Biriyani.
So, here comes the wonderful Coimbatore Angannan Style Mutton Biriyani - mildly spiced with a wonderful melt-in-mouth texture which absolutely comes from Seeraga Samba Rice which is used for cooking Biriyanis in Kongu Region. Even Dindigul Thalapakatti Biriyani recipe uses Seeraga Samba Rice. But it is strictly not a norm to use this type of Rice, if you cannot get hold of it, then use Basmati Rice, the recipe does total justice both ways.
For more BIRIYANI Recipes, Click here...
Cuisine - Coimbatore (Tamilnadu)
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM
Preparation Time - 25-30 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes
For COIMBATORE ANGANNAN STYLE CHICKEN BIRIYANI, Click here...
Curd/Yogurt - 1 Cup
Mint Leaves - a Handful
Coriander Leaves - a little less than a Handful
Ghee - 2 Tbspn
Cloves- 9 Nos.
Cinnamon 1" Stick - 2 Nos.
Cardamom- 5 Nos.
Shallots - 8-10 Nos.
Onion - 1 No.
Garlic - 6 Cloves
Green Chillies - 5 Nos.
Tomato - 1 No.
Turmeric Powder - 1 Tspn
Lime Juice - 1 Tbspn
Green Chillies - 5-7 Nos.
Ginger - 2" Piece
Garlic- 10 -12 Cloves
Cloves- 6 Nos.
Cinnamon 1" Stick - 3 Nos.
Cardamom- 6-8 Nos.
Fennel Seeds - 11/2 Tspn
To Cook Mutton:
HOW TO COOK COIMBATORE ANGANNAN STYLE MUTTON/LAMB BIRIYANI
 |
| COIMBATORE ANGANNAN MUTTON BIRIYANI |
INGREDIENTS:
To Cook Mutton:
Mutton - 1/2 Kg
Green Chillies - 10-12 Nos.
Turmeric Powder - 1 Tspn
Curd - 1/2 Cup
Water - as required
For Angannan Mutton Biriyani:
Seeraga Samba Rice/Basmati Rice - 3 CupsCurd/Yogurt - 1 Cup
Mint Leaves - a Handful
Coriander Leaves - a little less than a Handful
Ghee - 2 Tbspn
To Sauté:
Oil/Ghee - 5 - 6 TbpsnCloves- 9 Nos.
Cinnamon 1" Stick - 2 Nos.
Cardamom- 5 Nos.
Shallots - 8-10 Nos.
Onion - 1 No.
Garlic - 6 Cloves
Green Chillies - 5 Nos.
Tomato - 1 No.
Turmeric Powder - 1 Tspn
Lime Juice - 1 Tbspn
For Biriyani Paste
Shallots -15 Nos.Green Chillies - 5-7 Nos.
Ginger - 2" Piece
Garlic- 10 -12 Cloves
Cloves- 6 Nos.
Cinnamon 1" Stick - 3 Nos.
Cardamom- 6-8 Nos.
Fennel Seeds - 11/2 Tspn
METHOD:
 |
| COIMBATORE ANGANNAN MUTTON BIRIYANI |
To Cook Mutton:
- Clean, Wash & Cut Mutton into medium-sized pieces and keep it aside.
- Cook Mutton Pieces along with the ingredients mentioned under "To cook Mutton."
- Cook until Mutton pieces turn soft & tender.
- Switch off the flame, separate the Mutton Pieces & the stock & keep it aside.
- Strain & use the stock to cook the Biriyani(Substitute it with the amount of Water).
How to Cook Angannan Style Mutton Biriyani:
- Grind the ingredients mentioned under 'For Biriyani Paste' into a smooth paste and keep it aside.
- Clean, Wash & Soak Seeraga Samba Rice/Basmati Rice for about 20-30 minutes.
- Heat Oil/Ghee in a Pan/Pressure Cooker. Let the flame be at medium.
- Splutter Cinnamon Sticks, Cloves & Cardamom Pods in it.
- Immediately add finely chopped Shallots, thinly sliced Garlic Cloves & Green Chillies slit into two.
- Sauté for a while and then add finely sliced Onions.
- Sauté until Onions turn translucent.
- Add Turmeric Powder to the above and give a quick stir.
- Now add the ground 'Biriyani Paste' and sauté it on a low flame until the raw flavour goes and oil separates from the masala.
- Add finely sliced Tomatoes and cook on a low flame for a few minutes until tomatoes turn soft & cooked.
- Pour in the Curd/Yogurt and cook until oil separates from the mix.
- Add
in the cooked Mutton Pieces along with a dash of salt and cook until
all the biriyani masala turns slightly dry & fragrant.
- Drain & discard the water and add soaked Seeraga Samba/Basmati Rice to the above Biriyani Masala and mix well.
- Cook this on a low flame for a few minutes until the Rice & Mutton Pieces are well coated with the Biriyani Masala.
- Sprinkle a handful of Mint & Coriander Leaves.
- Pour in the Lime Juice, adjust the amount of Salt & mix well.
- Measure the Mutton Stock. We need 4 cups of water(& stock) to cook this Biriyani.
- Meanwhile, Boil the Water & the mutton stock in a Pan
- Pour this into the Biriyani Mixture and mix well.
- I have used 1:11/2 Cups of Rice: Water Ratio.
 |
| COIMBATORE ANGANNAN MUTTON BIRIYANI |
IN A BIRIYANI VESSEL/PAN
Over a Griddle(For a Dhum Effect):
- Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
- Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
- Keep this preheated Chapati griddle below the Biriyani Vessel.
- Sauté the ingredients in a separate pan or in the Biriyani Vessel itself and follow the instructions as listed under 'How to Cook Angannan Biriyani' until step 20.
- Add the sautéed Biriyani Mixture into a heavy-bottomed Biriyani Vessel/Pan.
- Pour in the boiled water + Mutton Stock to the Biriyani Mixture and mix well.
- Cover the Vessel with a lid and keep a heavy object on top of it.
- Cook this on a medium-low flame for just 5 Minutes.
- Carefully open the lid and gently stir the ingredients once.
- Again cover the Vessel with the lid and keep the heavy object on top of it.
- Cook this for about 10-12 minutes, then switch off the flame and leave the Biriyani Vessel on the stovetop untouched for a few minutes.
- Remove the lid and drizzle the remaining 2 Tbspns of Ghee & gently mix the cooked Coimbatore Angannan Style Mutton Biriyani with a long ladle.
- Gently fluff up the Angannan Style Mutton Biriyani so that the ingredients are well combined.
- Care should be taken not to break the rice strands.
- Serve Coimbatore Angannan Style Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.
IN A PRESSURE COOKER
Over a Griddle(For a Dhum Effect):
- Sauté the ingredients in a separate pan or in a Pressure Cooker itself and follow the instructions as listed under 'How to Cook Angannan Biriyani' until step 20.
- Add the sautéed Biriyani Mixture into Pressure Cooker.
- Pour in the boiled water + Mutton Stock to the Biriyani Mixture and mix well.
- Cover the lid of the Pressure Cooker and cook for one full whistle.
- Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
- Lower the flame and cook for 15 - 20 minutes. While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
- After 20 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
- Once cooked, add the remaining Ghee to Coimbatore Angannan Style Mutton Biriyani and fluff-up the rice gently.
- Serve Coimbatore Angannan Style Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.
IN A RICE COOKER
Quick & Easy Method(Suitable for cooking 2-3 Cups of Rice):
- Sauté the ingredients in a separate pan and follow the instructions as listed under 'How to Cook Angannan Biriyani' until step 20.
- Transfer all the ingredients along with Boiled Water + Mutton Stock to the Rice Cooker and switch it on.
- Cover the Rice Cooker and cook until the switch turns to Warm-up mode.
- Leave Angannan Style Mutton Biriyani in Rice Cooker under Warm-up mode for another 10-12 minutes.
- Pour the remaining Ghee to the Cooked Mutton Biriyani and fluff up the rice.
- This method is best if you are cooking not more than 2 - 3 Cups of Rice.
- For best results use just 1:11/2 Cups of Rice Water Ratio while cooking in Rice Cooker.
NOTES:
- Well-seasoned Seeraga samba Rice plays a vital role in the texture of this Angannan Biryani.
- Can also use Basmati Rice instead of Seeraga Samba Rice.
- Soaking the rice helps in getting perfectly cooked rice.
- Use Rice Water ratio to suit the type of rice you are using.
- Normally, 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Seeraga Samba Rice.
- I have added 4 Cups of Water + Mutton Stock and 1 Cup of Curd for this Biriyani(1 Cup Curd gets reduce when sautéed along with Mutton & Masala Paste).
- If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
- For a softer version add some extra water(1/2 Cup preferably).
- Alternatively, can substitute half the amount of Coconut Milk with water or totally substitute Coconut Milk with Water.
- Adjust the number of Green Chillies to suit your spice level.
- Adjust the number of spices to suit your taste preference.
- Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
- Adding Lime/Lemon Juice is to avoid rice getting sticky.
- The Ground Masala Paste yields approximately 1/2 a cup.
- Initially Cook mutton pieces with Turmeric & Green Chillies until well done.
- Remove the Mutton Pieces and save the stock.
- Then add Cooked Mutton/Lamb pieces along with the Biriyani Masala & Curd for a few minutes yields you with well flavoured and succulent Mutton Pieces in this Biriyani.
- If you are cooking this Biriyani recipe with Chicken, the steps gets easier. Click here for Angannan Chicken Biriyani.
- The stock from cooking Mutton can be used for cooking Angannan Style Mutton Biriyani. Substitute it with water.
0 comments