Wednesday, August 4, 2010
Coimbatore special Angannan Biryani.... Yummmm thanks to my Father in law who taught me how to make this...
Small onions :15
Green Chilli :5
Ginger :medium size
Garlic :half the qty small onions
Cinnamon :1 big size
for the main dish
Chicken :1/2 kg
Basmati rice :3 cups ( i used Zafrani... if u get jeera samba rice nothing like it)
small onion :5
Big onion :1 Chopped long
coriander :chopped handful
Mint :chopped hald the qty coriander
Lemon juice :2tsp
water :1 cup rice: 1 1/2 cup water.. for 3 cups the measure 4 1/2 this includes the gravy you get while adding the ingredients and paste.
Make the paste and keep it aside. Fry oil+Ghee in the appropriate vessel used for m aking biryani.. add the cinnamom, cardomom,cloves, get the smell then add small onions and garlic pods fry partially , add chopped onions and tomato when partially cooked add coriander and mint leaves and sorte well. Now add the paste and cook well until the layer of oil is seen above. Now add chicken and mix well. The chicken lets out water. Let this mixture cook well add required salt and turmeric mentioned. Before you start this process wash rice and soak it water.
Once the mixture is cooked add the required qty water,add lemon juice. pls note the water here includes the mixture also so you will be using only 3 to 4 cups water.
Leave it to a boil now add the water drained rice mix well, check for salt and spice, if required add salt and slit green chillies at this time.
Close the utensil and mix in regular intervals.
If you are using pressure cooker do not put the whistle let the steam come out and open the cooker in btw to mix.
If you are using electric rice cooker.. first prepare the mixture in a separate kadai ,, transfer it in the rice cooker and press the required option. this also requires mixing up at regular intervals.
You can use mushroom or brinjal or soya pieces instead chicken..
If you use red meat pressure cook it separately with turmeric and green chillies. This water can be used for the preparation.
If you think you need to add water,, you can do so but add hot water.
Rice needs special attention.. the zafrani i use does not have the regular basmati smell so its good for such biryani...
So enjoy this preparation and get the taste of angannan....