Coorg is a beautiful hill station in Karnataka. We visited Coorg in 2015 and the place just doesn’t have amazing scenic views, it also has one of the most beautiful Monastery that we have ever visited.
Coorg serves wonderful coffee as well. Coorg has many coffee plantations and it offers coffee powder that is spiced up with cinnamon powder and cloves powder.
During our visit, we tried Biryani at our resort and it was delicious and different. Though the resort chef did not share the recipe of his delicious Biryani, but with little research about the history of Coorg, I was able to discover the secret to their wonderful Biryani.
The chapters of history of Coorg took me to the wonerful era of The Great “Tipu Sultan”. The history shows that he was a big fan of delicious food and loved variety of different cuisines. While visiting his summer palace and museums and seeking details of his lifestyle, one discovers that he was a super wonderful host too, who loved to serve his guests, not just variety of food, but also food in beautiful China and silverware. I believe this explains Mr. Parveez’s love and interest in The Great Tipu Sultan. My hubby is a big fan of Mughal King Akbar and Tipu Sultan and the only common thing between them and him, besides having wonderful wives, is their love for great food.
Keeping that flavor alive from the era of Great Tipu Sultan, I tried making this Biryani as close to how the original recipe must have been. I found a few wonderful stories of the spices and cooking methods that King Tipu Sultan used. This recipe is following the same methods.
You are always welcome to make changes and to contact me if you’d like to have substitutes for the ingredients.
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 40 minutes |
| Servings |
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- 2 Lbs Chicken [with bones] cut to medium to small size pieces
- 3 No. Onions Sliced
- 9 No. Green chilies sliced
- 1 cup Shredded coconut Fresh or Frozen
- 1 cup Coriander leaves chopped
- 3 TBSP Ginger garlic paste
- 3 No. Tomatoes round sliced or chopped
- 2 tsp Coorg Masala Powder Recipe in Masala section
- 1 tsp Turmeric Powder
- 2 tsp Salt
- 1 tsp white pepper powder
- 1/2 cup olive oil
- 4 cups Long grain Basmati Rice washed and soaked for 20 minutes
- 12 cups Water
- 2 No. Star Anise
- 1 tsp Black cumin seeds
- 1/2 tsp cardamom powder
- 1 TBSP Ghee
- 1 No. Bay leaves
- 1/2 cup Mint leaves
- 2 TBSP Kewra water
Ingredients
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- Add oil in a pan. Add onions to it, fry them till they turn golden brown. Take 4 TBLSP out for garnishing.
- Make a puree of coconut, ginger garlic paste, coriander leaves and green chilies.
- Add chicken and salt. Mix well.
- After 5 mins later add the coorg spice powder and Turmeric powder.
- Add tomatoes and cook till they are mushy and soft.
- Add yoghurt and white pepper powder and cook till chicken is done and around 1 cup gravy is left.
- Take another pan for cooking the rice. Add ghee to a pan and add the star anise, Black cumin and cardamom powder to it. After 2 mins add water and mint leaves. Let the water boil and add the rice with salt and kewra water . Let the rice boil till it’s half cooked. It should take around 7-10 minutes on low-medium heat. Once they start coming on top (I call it dancing rice). Take a grain and squash it between your finger and thumb. You should be able to break it from the middle easily. This determines that the rice is half cooked.
- Assemble the biryani: Preheat the oven on 350F. Put a layer of 50% of rice in a big pan followed by a layer of yakhni and again a layer of remaining rice.
- Garnish with fried onions and leave it for dumm for 45 mins in the oven. Goes great with dalcha . ENJOY!!!
