Sorry for the late post.Today i celebrated Karadaiyan nombu and after having adai,i din’t feel like cooking biryani.But I don’t want to miss this week’s Sunday Lunch Recipes Post.So i made this biryani and kept for our dinner today.I had already shared
Ambur star biryani,Dindigul thalappakatti biryani recipes using vegetables.In continuation of that, I have come up with yet another delicious and a famous biryani recipe.Its nothing but the most popular Coimbatore/Kovai special Sree Angannan hotel biryani.Actual recipe uses mutton/chicken but i tried it replacing with a combination of soya chunks and brinjal.I referred
this &
this blog for the recipe and it was great
.For the first time,i made this biryani in my non-stick kadai and put in DUM for 10 minutes.It came out very well.I have shared the procedure in detail with stepwise pictures.Hope it is easily understandable.Try this biryani and let me know how u liked it!
Friends,if u know any popular Tamil nadu based biryani recipes other than these 3,please leave a comment here.I would love to try it !
Ok,Lets see how to make this yummy Angannan biryani recipe with step by step pictures below!
Check out my other biryani/Pulao recipes
HERE
Coimbatore Angannan Biryani recipe
Coimbatore Angannan Biryani recipe using Soya chunks and brinjal ! Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 200 ml
- Jeera rice/Jeeragasamba rice - 1 cup
- Water - 1.75 cups
- Turmeric powder - 1/8 tsp
- Salt-as needed
- Soya chunks/meal maker- handful
- Brinjal - 2nos (optional)
To grind as paste
- Shallots/Small onions - 7 nos
- Green chillies - 4 nos
- Ginger- 1 inch
- Garlic - 4 nos
- Cinnamon - 1 inch
- Cloves - 2 nos
- Cardamom - 2 nos
- Water - little
To temper & saute
- Cooking oil - 2tbsp
- Ghee - 1 tbsp
- Cinnamon - 1 inch
- Cloves - 2 nos
- Cardamom - 1 no
- Big onion - 1 no
- Small onions - 4 nos
- Garlic cloves - 4 nos
- Green chillies - 1 no ( optional)
- Coriander leaves& mint leaves - a fistful
- Lemon juice-1/2 tsp
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METHOD
- Wash the jeera rice and drain the water.Set aside.Chop onions & tomato.Boil water and soak the soya chunks till use.Slice brinjals into 4 pieces and keep them immersed in water.
- Grind all the ingredients given under”to grind” to a smooth paste adding enough water.
- Heat oil+ghee in a kadai or vessel.Add cinnamon,cloves & cardamom.Then add the small onions & garlic cloves.Saute till transparent.
- Then add the onions & tomatoes.Saute till tomato turns mushy.Add the chopped coriander & mint leaves.Saute & then add the ground masala paste.Saute it for few minutes till it leaves oil.Now add the squeezed soya chunks and brinjal pieces.
- Mix well and add a cup of water.Keep the flame high and let the brinjal cook well.It will look like a gravy with some water.
- Now add 1 cup of water along with the washed rice.Make sure the total cups of water should be 1.75 cups including the water in the gravy.Add a slitted green chilli if u want more spicy..Let the mixture boil in open pan in medium flame till rice absorbs all the water.
- Then cover the kadai with a lid and keep a bowl of boiled water over the kadai plate.( i inverted my kadai plate as it was dome shaped and kept the bowl over it).Now simmer the flame completely and cook for 10 minutes.Mix it once in the middle and sprinkle very little water if u feel the rice is too dry and burnt.Cook it in low flame till rice is done.Serve hot with raita !!
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Note
- Adjust the quantity of chillies if u want more spicy.But don’t add more chillies while grinding.Add in the water while u cook the rice.
- For variations,u can replace soya chunks with mixed vegetables.
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I served it with onion raita & potato kurma
.It was yummy..
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