"Savour the Authentic Flavours of Coimbatore Angannan Style Chicken Biriyani"

"Steaming Hot Coimbatore Angannan Style Chicken Biriyani: A Culinary Delight" 

    Savour the Flavours of the Authentic Coimbatore Angannan Style Chicken Biriyani. This steaming hot plate of Coimbatore Angannan Style Chicken Biriyani, served on a banana leaf, is a sight to behold and a treat for the senses.

Why Coimbatore Angannan Biriyani is a Must-Try for Food Lovers!

If you're exploring Tamil Nadu's traditional biriyanis, the Coimbatore Angannan biriyani is a must-try. Known for its mildly spiced, aromatic flavours, it’s a staple for any biriyani lover visiting Coimbatore. The unique combination of Seeraga Samba rice and a distinctive blend of spices makes this dish unmatched in both texture and taste.

Curious about more regional Indian biriyanis? Check out other Biriyani Recipes on my blog!

    One day, during my early days in Malaysia, I had an intense craving for Biriyani ans was getting a bit bored with the same old version of my style Biriyani.  And guessing to find something which might fancy my biriyani craving senses. I searched online for an Angannan Biriyani recipe and stumbled upon one by Jizzeassy, which seemed very close to the original. I tried it with some adjustments to suit our taste and added curd for a softer texture. Since then, it has become my go-to recipe for Angannan Style Biriyani. Thank you, Jizzeassy!

    Here's my take on the Coimbatore Angannan Style Chicken Biriyani, one of the best Tamil Nadu Chicken Biriyani Recipe. It's mildly spiced with a melt-in-your-mouth texture, thanks to Seeraga Samba Rice, traditionally used in South Indian Biriyanis, especially Kongu region Biriyanis. Dindigul Thalapakatti Biriyani also uses this rice, but if you can't find it, Basmati Rice works just as well.

Savour the Flavours of the Authentic Coimbatore Angannan Style Chicken Biriyani

Delicious Coimbatore Angannan Style Chicken Biriyani

How to Cook Coimbatore Angannan Style Chicken Biriyani

Ingredients:

For Angannan Chicken Biriyani:

• 1/2 kg Chicken 
• 3 Cups Seeraga Samba Rice/Basmati Rice
• 1 Cup Curd/Yogurt 
• Handful of Mint Leaves 
• Handful(a little less) of Coriander Leaves
  
• 2 tablespoons Ghee 

To Sauté:

• 3–4 Tablespoons Oil/Ghee
• 5–6 Cloves
• 2 Cinnamon Stick (1")
• 5-6 Cardamom
• 5–6 Shallots
• 1 Onion (Medium Sized)
• 8–10 Cloves of Garlic (small sized)
• 5-6 Green Chillies
• 1 Tomato (small sized)
• 1 teaspoon Turmeric Powder
• 1 tablespoon Lime Juice

For Biriyani Paste:

• 15–20 Shallots
• 5-7 Green Chillies
• 2" Piece Ginger
  
• 8-10 Cloves Garlic
  
• 5–6 Cloves
• 2 Cinnamon Stick (1")
• 5-6 Cardamom
  
• 1 teaspoon Fennel Seeds 

Method:

Preparation:

• Biriyani Paste: Grind the ingredients listed under 'For Biriyani Paste' into a smooth paste and set aside.
• Rice: Clean, wash, and soak Seeraga Samba Rice/Basmati Rice for 20–30 minutes.
• Chicken: Clean, wash, and cut the chicken into medium-sized pieces.

Cooking:

• Sauté Spices: Heat oil/ghee in a pan or pressure cooker over medium heat. Add cinnamon sticks, cloves, and cardamom pods. When they splutter, add finely chopped shallots, sliced garlic cloves, and slit green chillies.
• Cook Onions and Paste: Sauté until the onions turn translucent. Add turmeric powder and the ground Biriyani paste. Cook on low flame until the raw smell disappears and oil separates from the masala.
• Add Tomatoes: Add finely sliced tomatoes and cook until they soften.
• Incorporate Curd/Yogurt: Pour in the curd/yogurt and cook until the oil separates.
• Add Chicken: Add chicken pieces with a dash of salt and cook until the water from the chicken evaporates. The Biriyani masala should be semi-dry.
• Add Rice: Drain the soaked rice and add it to the masala. Mix well to coat the rice and chicken pieces with the masala.
• Add Herbs and Lime Juice: Sprinkle finely chopped mint and coriander leaves, pour lime juice, and adjust salt.
• Add Water: Boil 4 cups of water separately. Pour this into the Biriyani mixture, maintaining a 1:1.5 rice to water ratio.

Cooking Options:

In Biriyani Vessel On a Griddle (Dhum Effect):

• Preheat a chapati griddle on high flame until very hot.
• Place the Biriyani vessel on the griddle.
• Follow the steps until adding water. Cover with a lid and place a heavy object on top.
• Cook on medium-low flame for 5 minutes, gently stir, then cover again.
• Cook for 15–20 minutes, switch off the flame, and let it sit untouched for about 10–15 minutes.
• Then open the lid, add remaining ghee and gently mix.

In a Pressure Cooker On a Griddle (Dhum Effect):

• Sauté the ingredients in a separate pan or in a Pressure Cooker itself. Follow the steps until adding water in a pressure cooker.
• Cover and cook for one full whistle.
• Place a preheated griddle underneath and cook on low flame for 15–20 minutes.
• Let the pressure release naturally.
• Then open the lid, add remaining ghee, and gently mix.

In a Rice Cooker - Quick & Easy Method (Suitable for cooking 2–3 Cups of Rice):

• Follow the steps until adding water in a rice cooker.
• Can cook separately and then transfer into the rice cooker.
  
• Cook until the switch turns to warm-up mode.
• Let it stay in warm-up mode for 10–12 minutes.
• Add remaining ghee and gently mix.