Instant Pot Coimbatore Angannan Chicken Biriyani

When I browsed for some other variety of biriyaanis I found this coimbatore special Angannan biriyani was quite interesting with its name. I tried this chicken biriyani in Instant pot that came out really good with a subtle masala flavors and tasted very nice. The main secret of this recipe is the seeraga samba rice that gives a fantastic aroma for the biriyani with a freshly grinded masala. So I would recommend to try this biriyani in seeraga samba rice for experiencing the original taste. Check out my other NON VEG BIRIYAANIS , VEG BIRIYANI AND PULAO RECIPES....

Cooking time: 45 mins

Serving: 4

Ingredients:

Seeraga samba rice - 2 cups (1 cup - 200ml)
Chicken - 1/2 kg
Onion - 1 big (sliced)
Tomato - 1 big (sliced)
Turmeric - 1/4 tspn
Mint leaves - handful chopped
Coriander leaves - handful, chopped
Cinnamon - 1 inch piece
Cloves - 2
Cardamom - 1
Lemon juice - 2 tbsn
Oil - 2 tbsn
Ghee - 2 tbsn
Salt to taste

For Grinding:

Shallots - 10
Ginger - 1 1/2 inch
Garlic - 10
Green chilli - 5
Cinnamon - 2 inch piece
Cloves - 3
Cardamom - 3

Method:

1. Wash and soak the rice for 1/2  an hr. Grind the above masala into a fine paste without adding water.

2. Switch on the pot. Press the saute mode. Add oil, Ghee. Add cinnamon, cloves, cardamom.

3. Add onions. Saute till it becomes golden brown.

4. Add tomato and saute till it becomes mushy.

5. Add the grinded masala. Saute for about 3-4 mins until the raw smell goes.

6. Add chicken, mint, coriander leaves, salt, turmeric. Saute for about 2-3 mins until the masala coats the chicken well.

7. Add 3 cups of water. While sauteing chicken it will leach out water. If u find more water then measure it too (eye calculation).

8. Mix well. Add rice and lemon juice. Mix.

9. Close the lid. Press the rice button for 12 mins in Low Pressure LP in sealing position. Then do Natural Pressure Release NPR.

10. Open the lid. Mix gently.

11. Kovai special Angannan Chicken Biriyani is ready. Serve it with onion raita or just a boiled egg as i like.

Notes:

I prepared it with boneless pieces . You can prepared with chicken with bones that tastes even more tasty.
Green chillies along with other garam masala ingredients gives the spicyness to the biriyani and that is the speciality of this biriyani. So don't add red chilli powder.
If u are using basmati rice soak it for half an hour. Add 1 1/2 cups of water for 1 cup of basmati rice. Press the manual or Pressure cook mode for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.