"How to Cook Coimbatore Angannan Style Mutton/Lamb Biriyani- A Step-by-step Guide for a perfect Biriyani"

Angannan-style Mutton Biriyani, a true Coimbatore Classic.

A True Coimbatore Classic!

    Coimbatore Angannan Mutton Biriyani is a legendary dish in Tamil Nadu, celebrated for its mildly spiced flavour and rich, melt-in-your-mouth texture. This recipe is a homage to the authentic Angannan-style biriyani, capturing the essence of Coimbatore's best flavours.

Craving authentic South Indian flavours? Read on and bring this iconic biriyani to life in your kitchen!

Ingredients for Coimbatore Angannan Style Mutton Biriyani

To Cook Mutton:

• 1/2 Kg Mutton
• 10-12 Green Chillies
• 1 Teaspoon Turmeric Powder
• 1/2 Cup Curd
• Water, as required

For Angannan Mutton Biriyani:

• 3 Cups Seeraga Samba Rice (or Basmati Rice)
• 1 Cup Curd
• A Handful of Mint Leaves
• A little less than a handful of Coriander Leaves
• 2 Tablespoons Ghee

To Sauté:

• 5-6 Tablespoons Oil or Ghee
• 9 Cloves
• 2 Cinnamon Sticks (1" each)
• 5 Cardamom Pods
• 8-10 Shallots
• 1 Onion, sliced
• 6 Garlic Cloves
• 5 Green Chillies
• 1 Tomato, chopped
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon Lime Juice

For Biriyani Paste:

• 15 Shallots
• 5-7 Green Chillies
• 2" Piece Ginger
• 10-12 Garlic Cloves
• 6 Cloves
• 3 Cinnamon Sticks (1" each)
• 6-8 Cardamom Pods
• 1 1/2 Teaspoons Fennel Seeds

Method: Step-by-Step Cooking Instructions for Coimbatore Angannan Style Mutton Biriyani

Coimbatore's Angannan Mutton Biriyani—a perfect blend of Spices and Tradition.

Preparing the Mutton

• Marinate and Cook: In a large pot, combine mutton, green chillies, turmeric powder, and curd. Add water as needed to cook the mutton until it is tender.
• Reserve Stock: Save the mutton stock after cooking; you’ll use it later to enhance the flavour of the biriyani.

Pro Tip: Want that juicy, tender mutton texture? Don’t skip the marination—it’s the key to melt-in-your-mouth mutton biriyani!

Preparing the Biriyani Paste

• Grind Ingredients: Blend shallots, green chillies, ginger, garlic, cloves, cinnamon, cardamom, and fennel seeds into a smooth paste.
• Set Aside: Keep the paste ready to add rich flavour to the biriyani.

Love your biriyani spicy? Adjust the number of green chillies to dial up the heat to your preference!

Cooking the Angannan Biriyani

Sautéing Spices and Aromatics

• Heat Oil or Ghee: In a large pot, heat oil or ghee and add cloves, cinnamon, and cardamom. Sauté until aromatic.
• Add Shallots and Onion: Toss in the shallots and sliced onion, cooking until they turn golden brown.
• Add Garlic and Green Chillies: Sauté for an additional minute.
• Add Tomato, Turmeric, and Lime Juice: Add chopped tomato, turmeric powder, and lime juice, cooking until tomatoes soften.

Adding the Biriyani Paste & Mutton

• Mix in Biriyani Paste: Stir in the biriyani paste, cooking for 2-3 minutes until the raw smell disappears.
• Add Mutton: Add the cooked mutton to the above and give a quick stir.
• Add Curd and Rice: Stir in curd, mint leaves, coriander leaves, and rice. Mix everything well.
• Pour in Lime Juice: Add the Lime Juice, adjust the amount of Salt & mix well.

Pro Tip: Sautéing until the oil separates from the paste ensures your biriyani has a rich and robust flavour!

Adding the Mutton Stock & the Water

• Add Mutton Stock & Water: Bring 4 cups of water and mutton stock to a boil, then pour into the biriyani mixture & stir well.
• Water to Rice Ratio: Maintain a 1:1.5 ratio of rice to liquid. I’ve used 1 ½ cups of water for every cup of rice for the perfect texture.
• Cook Until Done: Cover and cook on low heat until the rice is fully cooked and the flavours have melded together.

   

  Pro Tip: Stick to a 1:1.5 rice-to-water ratio for the perfect biriyani texture!

Coimbatore Angannan Style Mutton Biriyani Recipe

A Traditional South Indian Delight That Will Blow Your Taste Buds Away!

    Looking to make the Coimbatore Angannan Style Mutton Biriyani at home? Whether you're using a biriyani vessel, pressure cooker, or rice cooker, we've got you covered with detailed steps for each method. This recipe combines rich spices, succulent mutton, and aromatic Seeraga Samba rice – a true treat for biriyani lovers!

In a Biriyani Vessel/Pan: For the Ultimate Dhum Effect

To get that signature 'dhum' effect (slow-cooked aroma), follow these steps:

• Preheat the Griddle: Heat a Chapati griddle on high flame for a few minutes until very hot.
• Set the Griddle Under the Biriyani Vessel: Once hot, place the griddle under the biriyani vessel to achieve the dhum effect.
• Prepare the Biriyani Mixture: Sauté your ingredients in a separate pan or directly in the biriyani vessel. Follow the steps outlined under ‘Cooking the Angannan Biriyani’
• Add Boiled Water & Mutton Stock: Pour the boiled water + mutton stock into the biriyani mixture and stir well.
• Cook the Biriyani:
  • Cover the vessel with a lid. Place a heavy object on top.
  • Cook on medium-low flame for 5 minutes.
  • Open the lid carefully, stir gently, and cover again.
  • Cook for another 12-15 minutes.
• Finish and Serve: Once done, remove the lid, drizzle 2 tablespoons of ghee, and fluff up the biriyani carefully to avoid breaking the rice.

   

  Pro Tip: To enhance flavour, serve with Curd-Onion Raitha or your favourite side dishes.

   

In a Pressure Cooker: Quick and Easy with a Dhum Effect

Pressure cookers are a fast and efficient method to make biriyani. Here's how you can achieve perfect results:

• Sauté the Ingredients: Follow the sautéing steps from the ‘Cooking the Angannan Biriyani’ guide.
• Add Mutton Stock and Boiled Water: Mix the boiled water + mutton stock into the sautéed ingredients in the pressure cooker.
• Cook Under Pressure:
  • Cover the pressure cooker with the lid and cook for one full whistle.
  • Lower the flame and place a preheated Chapati griddle under the pressure cooker.
  • Cook for 15-20 minutes to get that perfect dum effect.
• Finishing Touches: Once done, leave the cooker on the stovetop until the pressure releases.
  Add the remaining ghee and fluff up the biriyani before serving.

In a Rice Cooker: For Quick & Effortless Cooking

The rice cooker is the easiest method, especially if you’re cooking smaller batches:

• Sauté the Ingredients: Follow the instructions for sautéing as detailed in the ‘Cooking the Angannan Biriyani’ section.
• Transfer to Rice Cooker: Add the sautéed mixture, boiled water, and mutton stock into the rice cooker and switch it on.
• Cook and Warm: Once the cooker switches to warm mode, leave it for an additional 10-12 minutes for best results.
• Add Ghee and Fluff: Pour the remaining ghee and fluff the rice gently for a perfect texture.

   

  Pro Tip: Ideal for cooking up to 2-3 cups of rice, this method offers convenience and great taste.

   

Biriyani Tips and Notes: Ensure Perfect Texture Every Time

• Rice Choice: Seeraga Samba rice is ideal, but Basmati rice works well too if Seeraga Samba is unavailable.
• Soaking the Rice: Soak rice for 20 minutes to ensure even cooking.
• Rice to Water Ratio:
  • 1:1.5 rice-to-water ratio for both Seeraga Samba and Basmati rice.
  • For 'al dente' rice, follow package instructions. For softer rice, add an extra ½ cup water.
  • Coconut Milk: For a richer texture, substitute half the water with coconut milk.
    
• Curd & Mutton Stock: 
  • Add 4.5 cups of (water + mutton stock) and 1 cup curd for 3 Cups of Seerga Samba Rice. The curd reduces as it cooks with the mutton for extra flavour.
  • Mutton Stock gives an added flavour to the Biriyani.
    
• Adjust Spice: Modify the number of green chillies based on your spice preference.
• Use Ghee: Generously use ghee for better flavour and texture.
• Lemon Juice: A little lemon juice prevents sticky rice and adds tanginess to the Biriyani balancing the overall taste and flavour.
• Cooking the Mutton: Cook mutton with turmeric and green chillies. Save the stock for the biriyani.
• For Chicken: Use the same recipe for chicken – it’s quicker! [Click for Angannan Chicken Biriyani].

How Can I Store Leftovers?

In the Refrigerator:

• Store leftover biriyani in an airtight container. It will stay fresh for up to 2-3 days in the fridge.
• To avoid the rice becoming too dry, sprinkle a bit of water on top before reheating.

Freezing:

• For longer storage, freeze leftover biriyani. It can be frozen for up to 1-2 months.
• Divide it into individual portions before freezing for easy reheating.
• When reheating from frozen, steam the biriyani (or microwave it with a damp paper towel on top) to retain moisture.

Reheating Tips:

• On the stovetop: Place the biriyani in a heavy-bottomed pan, sprinkle a little water, cover it, and heat on low flame to restore moisture.
• In the microwave: Use a microwave-safe container, cover it with a damp cloth, and microwave in intervals to keep the biriyani moist.
• For a ‘fresh’ taste: Adding a teaspoon of ghee while reheating can revive the biriyani’s rich flavour and texture.

   

  Pro Tip: Avoid Storing for Too Long: While biriyani is great for leftovers, it’s best enjoyed within 2-3 days, (if kept in refrigerator). After that, the rice may start losing its texture, and the spices might fade in intensity.

  
  
  

   

Frequently Asked Questions (FAQs)

Can I use Basmati rice instead of Seeraga Samba rice?

• Yes, Basmati rice works perfectly fine but Seeraga Samba brings out the authentic flavour of the dish.

How spicy is this biriyani?

• This biriyani is mildly spiced with green chillies. Adjust the spice level by adding or reducing the chillies according to your preference.

   

  Got more questions? Drop them in the comments below and I’ll be happy to help you perfect this recipe!

Final Thoughts: A Must-Try for Biriyani Lovers

    The Coimbatore Angannan Style Mutton Biriyani is a fantastic recipe that brings the rich flavours of Tamil Nadu right to your kitchen. With tender mutton, aromatic rice, and a perfect balance of spices, this biriyani will surely be a hit!

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