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

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We hope you got benefit from reading it, now let’s go back to kayikkante biryani / kayees rahmathulla hotel style chicken biryani / kaikka’s biryani recipe. You can have kayikkante biryani / kayees rahmathulla hotel style chicken biryani / kaikka’s biryani using 31 ingredients and 7 steps. Here is how you do it.

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