Coimbatore angannan chicken biryani, Angannan biryani

Angannan chicken biryani/ Anganna biryani is a delicious and aromatic biryani popularly served in Coimbatore a city in Tamil Nadu. This biryani is unique in its taste due to the preparation method and ingredients as well. To mention the biryani color too is much different due to the use of only green chilli for its spiciness and no use of much masala a real contrast from the last ambur biryani we saw. I got this recipe from one of my friend long back and happened to make it the second time now as I wished to post it in the blog. I must admit that this biryani is super easy to make also quick recipe due to very less ingredients and its procedure a super simplified one I should say. A perfect fit for a lazy Sunday with less hassle preparation ending in delish output. The below mentioned chilli quantity might differ according to spiciness, so alter it accordingly. So lets quickly move on to the making!

Ingredients

Basmati rice – 2 cups
Chicken – 1lb
Onion – 1
Mint – 1 cup
Salt – to taste
Coriander powder – ½ tsp
Oil – 1 tbsp

Whole spices

Bay leaf – 1
Star anise – 1
Clove – 2
Cinnamon stick – ½
Cardamom – 1
Fennel seeds – ¼ tsp
Cumin seeds – ¼ tsp

Ingredients For grinding

Small onion – 8
Green chilli – 8
Garam masala powder- ½ tsp
Curd – ¼ cup
Lemon juice – 1 tbsp
Turmeric powder – ¼ tsp
Ginger – 1 medium sized chunk
Garlic – 2

Note

* 1 cup = 160 ml

How to make Coimbatore angannan chicken biryani with step by step images

Wash and soak rice in water for 20 minutes.
In a blender add small onion, green chilli, curd, garam masala powder, curd, turmeric powder, ginger, garlic and lemon juice. Grind it into fine paste and keep it aside.
Now add this ground paste to chicken and marinate for 30 minutes.
Slice onions thin and chop mint finely. Keep it aside.
Now heat oil in a pan add whole spices, when aromatic add sliced onions and saute well.
When onions look sauteed add chopped mint and saute well till mint shrinks in quantity.
Now add marinated chicken,salt and coriander powder. Mix well and saute well till the raw smell of the masala goes. This should take about 5 minutes. Now cook chicken with lid on till it is half cooked but not full cooked as it will be cooked along with rice. (now for 2 cups of rice i used 2 1/2 cups of water to cook biryani)
Now to the half cooked chicken add soaked rice and water. Mix well and check for salt. Now transfer the rice mixture to electric rice cooker and cook till done.( If using pressure cooker cook for 3 whistles) When the rice is done allow it to rest for 5 minutes then fluff it with a fork or spatula from the sides and serve it hot with raita of your choice!