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

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani estimated approx 40 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani using 31 ingredients and 7 steps. Here is how you can achieve it.

#biryanirecipe 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 it's signature biryani.

Ingredients and spices that need to be Make ready to make Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani:

1. 1kg Chicken cleaned and cut into medium size pieces (you could replace it with mutton also)
2. 2 cups Basmati rice
3. 8-10, Shallots / pearl onions finely chopped
4. 5 Onions thinly sliced
5. 8 Green chilies finely chopped
6. 2 tablespoon Ginger-garlic paste
7. 2 Tomato finely chopped
8. 1 Lemon
9. 1/2 cup Curd
10. 1 teaspoon Cumin seeds
11. 2 teaspoon Garam masala
12. 1/2 teaspoon Turmeric powder
13. 1 teaspoon Chilli powder
14. 2 teaspoon Coriander powder
15. 2 Bay leaves
16. 1 Cinnamon stick
17. 5 pieces Cloves
18. 5 pieces Cardamom pods
19. 2 pieces Star Anise
20. 2 slices Pineapple finely chopped
21. To taste Salt
22. 5 tablespoon Ghee/clarified butter
23. As needed Oil
24. 100 gram Cashew nuts
25. 100 gram Raisins
26. 1 bunch Mint leaves finely chopped
27. 1 bunch Coriander leaves finely chopped
28. 6 Almonds soaked and skin removed
29. 1/2 cup Coconut milk (optional)
30. 5-6strands saffron (optional)
31. 4 cups Water

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

1. Marinate the chicken pieces with turmeric powder, chilli powder, and salt. Leave it aside for 30 mins. 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. Add the cashews and raisins and fry them. Drain them on paper towel and keep aside.
2. Add oil to the pan and saute the remaining of the sliced onions until golden brown. Add ginger-garlic paste and the chopped shallots and saute well until the raw smell goes away and it becomes golden in colour. Add the chopped tomatoes and mix well until soft and mushy. Add turmeric powder, garam masala powder, and salt and fry until the oil separates.
3. Add the marinated chicken and curd and mix well. 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.
4. 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. 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.
5. 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.
6. 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. Spread the chicken masala over the rice. Finally layer the remaining rice over the chicken masala. Sprinkle some ghee, the remaining almond coconut mixture, coriander + mint leaves, chopped pineapple, and fried cashews + raisins + fried onions.
7. 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.

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So that is going to wrap it up for this exceptional food Easiest Way to Prepare Homemade Kayikkante Biryani / Kayees Rahmathulla Hotel Style Chicken Biryani / Kaikka’s Biryani. Thank you very much for your time. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!