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.
Tips to make perfect Angannan Mutton Biryani:
Soaking rice for 30 minutes is important.
Adjust green chillies according to your preference.
Adding turmeric is a must because angannan biryani is in yellow.
I have used boneless, but you can use meat with bone too.
Do not add any extra spice powder.
I have added 2 ½ cups water for 2 ½ cups rice. You can adjust the water according to your rice.
You can also use basmati rice but seeraga samba gives good taste and flavour to the biryani.
Here is the step by step process:
Wash and soak 2½ cup seeraga samba rice for 30 minutes.
The first step is to prepare a paste for marination. Take a blender, add 1 cup shallots, 10 to 12 garlic cloves,
2 small piece ginger, 7 to 8 green chillies,
1 small piece cinnamon, 1 star anise,
Then add 6 cardamoms and 6 cloves.
Make a fine paste without adding water and keep it aside. Now take 750 gms mutton/lamb,
add the masala paste, salt to taste,
1 tbsp turmeric, 1 cup yogurt,
Then ½ lemon juice and mix everything well with the meat. Now allow the marination to sit for 20 minutes.
Take a pressure cooker, add 75 ml oil and 2 tbsp ghee. Once the oil is hot, add 2 bay leaves, 1 star anise, 4 cardamoms, 4 cloves, 1 small cinnamon, 2 small piece stone flower. Now saute everything well.
Then add 1 onion (thinly sliced) and saute well. Once the onion is cooked well, add marinated mutton/lamb. Mix mutton well with the onion, it takes about 2 minutes.
Then add 5 green chillies, 1 tomato,
Then 1 cup coriander leaves, 1 cup mint leaves. Now mix everything together.
Now add ½ cup water and allow it to cook for 40 to 45 minutes or till the mutton is tender.
Mutton is cooked well now.
Now add 2 cups of water (we totally need 2 ½ cups of water but already half cup is added so add 2 cups of water now). Cover the pan and cook for 3 to 4 minutes.
Now take washed and soaked seeraga samba rice and add in the pressure cooker. Mix everything well. Then close the cooker and cook for 8 to 10 minutes (Till the water is absorbed completely). Now open the cooker and give it a mix. Again, close the cooker and cook on very low flame for 10 minutes.
Coimbatore Famous Angannan Mutton Biryani | Angannan Mutton Biryani (VIDEO)
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.