Sunday, August 28, 2016

Kovai Hotel Angannan Naatu Kozhi Biriyani/Coimbatore Hotel Anganan Special Chicken Biryani

Sunday lunch is always special that too when we make a biriyani which is quite popular in Tamil Nadu. Actually i never had a chance to taste Coimbatore Hotel Angannan's special Biriyani but trust me google master will definitely help to replicate many traditional dishes at home just with a click. I have been looking for a different biriyani recipe since a while as i was bored to cook the same routine style of biriyani. When i was googling i got hooked to a cookery show where the chef prepared this Kovai special Hotel Anganan chicken biriyani with simple ingredients. Obviously i couldnt resist to give a try and this biriyani came out simply flavourful.

Coimbatore Hotel Angannan Chicken Biriyani, Country Chicken Biriyani

This recipe calls for a special spice paste which is added to the chicken pieces for marination and this spice paste is the basic ingredient for this biriyani. No tomatoes or chilly powder is used in this recipe. This biriyani is completely spiced with green chillies obviously if you want this briyani to be spicy, dont forget to add more chillies, no coconut paste is used as well. If you are searching for a delicious, hassle free one pot meal for your sunday meal, take a look to this biriyani and makes this dish to please everyone at home.

Hotel Angannan Chicken briyani

1kg Naatu Kozhi/Country chicken (cut as medium sized pieces)
3cups Basmati rice
2nos Onion (big & chopped lengthwise thinly)
5nos Green chillies (slit opened)
1cup Mint leaves (chopped)
1/4cup Coriander leaves
4+1/2cups Hot boiling water
Salt
Oil
2nos Bayleaves
3nos Cardamoms
1 Cinnamon stick
4 Cloves
1/2 Lemon

To Grind;
10 Shallots
6nos Green chillies
2tbsp Lemon juice
1tbsp Ginger garlic paste
1 Cinnamon stick
2 Cardamoms
4 Cloves
1 Star anise
1 Jathipathiri/Mace
1/2cup Yogurt
1/2tsp Turmeric powder

Grind all the ingredients given under the list ' to grind as fine paste.

Add this paste to the chicken pieces, salt and mix until the chicken gets well coated. Keep aside and dont disturb atleast for an hour(since i used country chicken, i prepared the marination a day before and kept the marinated chicken whole nite in fridge)

Wash and soak the basmati rice with enough water for half an hour.

Heat enough oil, add the Bay leaves, cloves, cardamoms, cinnamon stick and fry until they turns brown.

Add immediately the slit opened green chillies, add the chopped mint leaves,chopped coriander leaves, fry for few minutes.

Coimbatore Anganan Biriyani, Chicken Biriyani Hotel Angannan Style

Add the sliced onions and sauté until the onions turns brown.  Now add the marinated chicken pieces and sauté until the chicken pieces gets half cooked, add salt to taste.

Immediately add the hot water to the chicken pieces, bring it to boil. Once the water starts boiling well, add the soaked rice and cook in high flame.

Once its starts boiling well, put the flame in low and cook in simmer until the rice gets well cooked.

Dont disturb the biriyani for a while. Finally squeeze the lemon juice.

Fluff the rice gently without breaking the rice.

Serve with raita.

3 comments:

  1. Aks semma recipe, with small onion paste wow semma ponga definitely planning this for a special day ;) your plate is so tempting I am getting the briyani aroma here :)

    ReplyDelete
  2. Tempting biryani, nice recipe Priya.

    ReplyDelete
  3. I love the way you presented the riata in a small canape base. If you in Canada please visit this restaurant call OceanPalate, they are so famous for Indian food and specially bhiryani. You will love it!

    ReplyDelete

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