Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani | How to make Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani

By Jessy Jacob  |  20th Jun 2017  |  
5.0 from 1 review Rate It!
  • Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani, How to make Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani
Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryaniby Jessy Jacob
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

11

1





About Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani Recipe

A homely version of the lip-smacking biryani from the famous Kayees Rahmathulla Restaurant in Mattancherry, Fort Cochin-Kerala-India. The restaurant is a paradise for all biryani lovers with a unique taste for its signature biryani.

Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani is a delicious dish which is liked by people of all age groups. Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani by Jessy Jacob has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani takes 20 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani is a good option for you. The flavour of Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani is tempting and you will enjoy each bite of this. Try this Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani on weekends and impress your family and friends. You can comment and rate the Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani recipe on the page below.

Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani

Ingredients to make Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani

  • Chicken – 1 kg, cleaned and cut into medium size pieces (you could replace it with mutton also)
  • Basmati rice- 2 cups
  • Shallots / pearl onions – 8-10, finely chopped
  • Onions – 5, thinly sliced
  • Green chilies – 8, finely chopped
  • Ginger-garlic paste – 2 tbsp
  • Tomato – 2, finely chopped
  • Lemon -1
  • Curd – 1/2 cup
  • Cumin Seeds – 1 tsp
  • Garam Masala – 2 tsp
  • Turmeric Powder – 1/2 tsp
  • Chili powder- 1 tsp
  • Coriander Powder – 2 tsp
  • Bay leaves-2
  • Cinnamon stick- 1
  • Cloves – 5 pieces
  • Cardamom pods – 5 pieces
  • Star Anise – 2 pieces
  • Pineapple – 2 slices, finely chopped
  • Salt – to taste
  • Ghee/clarified butter – 5 tbsp
  • Oil – As needed
  • Cashew nuts – 100 g
  • Raisins – 100 g
  • Mint leaves – A bunch, finely chopped
  • Coriander leaves- A bunch, finely chopped
  • Almonds-6, soaked and skin removed
  • Coconut milk – 1/2 cup (optional)
  • Few strands saffron (optional)
  • Water- 4 cups

How to make Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani

  1. Marinate the chicken pieces with turmeric powder, chili powder, and salt. Leave it aside for 30 mins.
  2. In a heavy bottomed pan, heat ghee. Add half of the sliced onions and fry them until golden brown. Drain them on a paper towel and keep aside.
  3. Add the cashews and raisins and fry them. Drain them on paper towel and keep aside.
  4. To prepare the chicken masala: Add oil to the pan and saute the remaining of the sliced onions until golden brown.
  5. Add ginger-garlic paste and the chopped shallots and saute well until the raw smell goes away and it becomes golden in color. Add the chopped tomatoes and mix well until soft and mushy.
  6. Add turmeric powder, garam masala powder, and salt and fry until the oil separates. Add the marinated chicken and curd and mix well.
  7. Add half of the chopped coriander and mint leaves and mix well. Cover and cook for 15-20 mins on until the chicken is cooked well. Switch off the flame and keep aside.
  8. To prepare the rice: Wash the basmati rice and soak in water for 20 mins. In a deep-bottomed vessel, boil 4 cups of water with salt, cardamom pods, cloves, cinnamon stick, cumin seeds, and star anise.
  9. Drain the rice, and add it to the boiled water with the spices and allow it to cook until it is done three fourth. Drain the rice and keep it aside.
  10. Grind the soaked almonds along with coconut milk. Add saffron strands to the almond-coconut milk mixture and keep it ready for sprinkling over the dum.
  11. To prepare the dum: Spread ghee in a biryani pot. Layer half of the rice. Add half of the chopped coriander + mint leaves and the almond-coconut milk mixture.
  12. Spread the chicken masala over the rice. Finally layer the remaining rice over the chicken masala.
  13. Sprinkle some ghee, the remaining almond coconut mixture, coriander + mint leaves, chopped pineapple, and fried cashews + raisins + fried onions.
  14. Seal the lid of the biryani pot with maida dough or with a tight lid and cook it on low flame for 20 mins. Open and serve the delicious Kayikkante biryani with raita and pickle.

Reviews for Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani (1)

Anu Sachdeva6 months ago

Mouthwatering biryani..
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