Coimbatore Famous Angannan Chicken Biryani | Chicken Biryani (VIDEO)
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Angannan Biryani is very famous in Coimbatore. It is very mild yet flavourful biryani. We use turmeric in this recipe that’s again something different compare to other biryani recipes. It was very famous during the ’90s and early 2020s in Coimbatore. It was/is served in a plantain leaf and you can see the ghee on the leaf while they serve this biryani. The quantity of the rice will be very less compared to other hotels, but one person can eat more than one plate though it is cooked with so much ghee.
People from Coimbatore will know this hotel since this was the only famous biryani hotel during those days. I always like to enjoy this with Chicken 65. They serve this biryani with raita and biryani gravy. I can feel the taste even now. This brings my childhood memories. Even now, whenever I visit my hometown, I try to have this biryani. Now we have other hotels where they serve almost the same taste biryani but angannan is my all-time favourite. I am fortunate to get this recipe from my friend who got this recipe from the hotel chef some few years back and she shared this recipe with me.
Serve this Biryani with Raita or Biryani Gravy.
Check out the video recipe here:
Tips to make a perfect Angannan Chicken Biryani:
- Angannan Biryani is mild and flavourful rice so do not add too many spices in this biryani.
- This biryani does not require any spice powder. We only use green chillies to make it spicy.
- We are adding yogurt and lemon juice instead of tomato.
- Try to soak seeraga samba rice for 30 minutes before you cook.
- I have used both oil and ghee, but you can make the whole process just with ghee, which adds more flavour.
- Try to use seeraga samba if not use basmati rice.
Here is the detailed recipe:
Take 50 gms shallots, 5 to 6 green chillies,1 tbsp ginger garlic paste, 1 tsp turmeric
4 to 5 cloves, 3 to 4 cardamoms, 2 small piece cinnamon sticks in a blender.
Grind it to a smooth paste. Take 500 gms chicken, add the ground paste
salt, ¼ cup yogurt and mix well with the chicken.
Allow the marination to sit for 20 to 30 minutes. Take 2 cups seeraga samba rice, wash and soak for 30 minutes.
Take a pressure cooker, add 50 ml oil and 100 ml ghee
Then add 1-star anise, 7 to 8 cloves, 4 cardamoms, 1 stone flower, 1 cinnamon stick and saute them for few seconds. Then add 2 onions finely chopped and 4 to 5 green chillies and cook for few minutes till the onions are cooked well.
Now add coriander leaves and mint leaves. Do not add them all, keep little coriander leaves and mint leaves for later use. Once leaves are added, saute for 2 minutes. Then add marinated chicken, mix well and cook for 3 to 4 minutes.
After cooking for a few minutes, now add 2 ½ cups water and cover the cooker with plate or cooker lid and cook for 7 to 8 minutes.
After 8 minutes of cooking, add soaked rice, adjust the salt, cover and cook for 10 minutes or till the rice absorb the water.
Now open the lid, add remaining coriander leaves, mint leaves, 2 tsp ghee, lemon juice and mix well. Then cover the cooker lid and place the whistle and cook on low flame for 10 minutes. Do not wait for the whistle, just cook for 10 minutes.
Angannan Chicken Biryani is ready to serve with Raita or biryani gravy.
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Angannan Biryani is very famous in Coimbatore. This biryani is prepared using seeraga samba rice and chicken which is added with very mild spices and yogurt. This biryani can be served with raita or biryani gravy.
Ingredients
- Shallots – 50 gms
- Ginger Garlic Paste – 1 tbsp
- Green Chillies – 5 to 6 numbers
- Turmeric – 1 tsp
- Cloves – 4 to 5 numbers
- Cardamom – 3 to 4 numbers
- Cinnamon Stick – 2 small pieces
- Chicken – 500 gms
- Seeraga Samba Rice – 2 cups
- Onion – 2 numbers (sliced)
- Yogurt – ¼ cup
- Star Anise – 1 number
- Cloves – 7 to 8 numbers
- Cardamom – 4 number
- Stone Flower – 1 number
- Cinnamon Stick – 1 small piece
- Green Chillies – 4 to 5 numbers
- Mint – ½ cup
- Coriander Leaves – ½ cup
- Lemon Juice – 3 tbsp
- Oil – 50 ml
- Ghee – 100 ml + 2 tsp
Method
- Take 2 cups seeraga samba rice, wash and soak for 30 minutes.
- Now take 50 gms shallots, 1 tsp ginger garlic paste 5 to 6 green chillies, 1 tsp turmeric, 4 to 5 cloves, 3 to 4 cardamoms, 2 small piece cinnamon sticks in a blender and grind it to a smooth paste.
- Take 500 gms chicken in a bowl, add the ground paste, salt, ¼ cup yogurt and mix well with the chicken.
- Now allow the marination to sit for 20 minutes.
- Take pressure cooker, add 50 ml oil and 100 ml ghee, then add 1-star anise, 7 to 8 cloves, 4 cardamoms, 1 stone flower, 1 cinnamon stick and saute them for few seconds.
- Then add 2 onions finely chopped and 4 to 5 green chillies and cook for few minutes till the onions are cooked well.
- Now add coriander leaves and mint leaves. Do not add them all, keep little coriander leaves and mint leaves for later use.
- Once leaves are added, saute for 2 minutes.
- Then add marinated chicken, mix well and cook for 3 to 4 minutes.
- Now add 2 ½ cups water and cover the cooker with plate or cooker lid and cook for 7 to 8 minutes.
- Do not place the whistle at this stage.
- After 8 minutes of cooking, add soaked rice, adjust the salt, cover and cook for 10 minutes or till the rice absorb the water.
- Now open the lid, add remaining coriander leaves, mint leaves, 2 tsp ghee, lemon juice and mix well.
- Then cover the cooker lid and place the whistle and cook on low flame for 10 minutes.
- Do not wait for the whistle, just cook for 10 minutes.
- Angannan Chicken Biryani is ready to serve with Raita or biryani gravy.
Notes
1. Angannan Biryani is mild and flavourful rice so do not add too many spices in this biryani.
2. This biryani does not require any spice powder. We only use green chillies to make it spicy.
3. We are adding yogurt and lemon juice instead of tomato.
4. Try to soak seeraga samba rice for 30 minutes before you cook.
5. I have used both oil and ghee, but you can make the whole process just with ghee, which adds more flavour.
6. Try to use seeraga samba if not use basmati rice.
