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, mushroom and brinjal. I referred
this &
this blog for the recipe and it was great. For the first time, I cooked 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 Kovai special biryani and let me know how you liked it!
Friends, if you 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: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup = 250 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)
- Mushroom – 5
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)
- Tomato – 2 nos
- Coriander leaves& mint leaves – a fistful
- Lemon juice-1/2 tsp
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HOW TO MAKE ANGANNAN VEG BIRYANI – METHOD
- Wash the jeera rice and drain the water. Set aside. Chop onions & tomato. Wash and clean mushroom, slice and keep it. Boil water and soak the soya chunks till use. Slice brinjals into 4 pieces (if using) 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, mushroom 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. Sprinkle lemon juice. Make sure the total cups of water should be 1.75 cups including the water in the gravy. Add a slit green chilli if you 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 you feel the rice is too dry and burnt. Cook it in low flame till rice is done. Serve hot with onion raita !!
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Note
- Adjust the quantity of chillies if you want more spicy. But don’t add more chillies while grinding. Add in the water while you cook the rice.
- For variations, you can replace soya chunks , mushroom with mixed vegetables.
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I served it with onion raita & potato kurma.It was yummy..
Wow….chance eh illa,kalkuringa. It looks lk mutton briyani,gonna try ts for coming weekend….ur last pic is really awesome.Thnx for sharing,sister.
Thank u Sindhuja.Try n leave your feedback here 🙂
Arumaiyana biryani..Virunthu than unga vetula ponga.
Thanks dear 🙂
looking so yummy
It looks nice and yummy…
last pic is inviting.. thanks Chitra for sharing this yummy and easy biryani.. just checked varieties of biryani in wiki.. 🙂 😛
http://en.wikipedia.org/wiki/Biryani
Thanks for sharing this delicious biriyani… I am intrigued to try this… 🙂
yummy biryani from my place..looks like non veg biryani…
Biryani any time for me. This looks yummy.
–thelady8home.com
sooper biriyani.. will try it
Yummy platter….so tempting!
Hi plz try biriyani using any Millets
Sure.I will try n share 🙂
Hai itz lukng very nice…..pls share the recipe tamilnadu muslim wedding biriyani using vegetables along with dalcha gravy……
Hi Sudha,Thanks.This combo is new to me.I will browse for the recipe and try to post it 🙂
Soaking the rice is not required?
No need to soak Jeera rice.If using basmati,soak for 30 minutes to 1 hour 🙂
Nice chitra ,it's look yummy
Nice chitra ,it's look yummy
Thank you 🙂
Hi Chitra at which stage do I add the Lemon Juice.. pl
Sorry for the late reply. U should add it in the water.
Looks yummy!!!! BTW You forgot to mention thetno of tomatoes in the ingredients list Chitra….
Yes, it's 2 small ones. I will add it now. Thanks for letting me know.
Hi Chitra, do u have the recipe for potato kurma ? Just checking, as I mostly copy the same combo as mentioned in your posts 😉
Yes, I do have it. It goes well for poori and chapathi too. Do try and share your feedback 🙂
Hi Chithra,
Title says mushroom briyani but you used meal maker. Can I follow the same recipe for mushroom briyani as well ?
Hi, I have used both here. Please check the ingredients list. You can use mushroom alone😊