Kayikkas Biryani

Here is my post for this month's MFB challenge.This month the challenge is biryani...
Biryani is one of our family fav...if any guests or when we feel like having biryani I used to make...

Today I'm posting a biryani famous in a hotel in kerala...the name of the hotel is Kayees Rahmathulla Hotel and the biryani is Kayikkas Biryani...I searched a lot for this recipe and made this with the recipe I got.

Actual recipe is give with mutton but I prepared this with chicken.

Now to the Recipe..

Ingredients:

1 kg Chicken
10 no.s Shallots
6 large Onions
10 to 12 Green chillies
1 bulb Garlic
1 med pc Ginger
2 large Tomato
1 Lemon
1/2 c Curd
1 tbsp Cumin seeds
1 tbsp Garam masala
1/4 tbsp Turmeric
750 g Rice
Cinnamon sticks
Cloves
Cardamom
Star Anise
150 g Pineapple sliced
Salt
Ghee
Oil
Cashew nuts
Raisins
Mint leaves
Coriander leaves
Few Almonds
1/2c Coconut milk
Few strands saffron

Method:

1.Crush onion,garlic.shallots and ginger.
2.Heat the oil and add some sliced onions from the full onions and fry them till golden brown and drain it and keep aside,Fry the cashews and raisins and drain it too and keep aside.This is for garnishing.
3.Now add little more oil to this and saute the rest of sliced onions and saute til brown.
4.Add the crushed ginger garlic onion mixture to this and saute well.
5.Add the turmeric powder and garam masala powder.
6.Add the sliced tomatoes and saute well.
7.Now add the curd and chicken and mix well.Add salt as per taste.
8.Add some chopped coriander leaves and mint leaves and mix well and cook covered.Once cook off the flame and set aside.

9.In a big vessel boil a large amount of water with salt and add cardamom,cloves,cinnamon stick,cumin seeds and star anise.
10.When the water is boiling add the rice to this and cook till just done.
11.Drain this rice.
12.Soak the almond in a cup of water.
13.When soaked remove the skin of almond and grind the almonds along with coconut milk and saffron.This is for sprinkling when dum.
14.Now spread some ghee in a large vessel.
15.Spread half of the rice in the vessel.
16.Now spread some chopped mint and coriande leaves,ghee and almond coconut mixture.
17.Now pour the chicken masala over the rice.
18.Now put the rest of the rice over the chicken masala.

19.Now spread some ghee.
20.Spread the almond coconut mixture,coriander mint leaves,chopped pineapples and fried nuts and fried onions.
21.Now close this with a tight lid and keep it on low flame for 20 mins.
22. Open and serve the hot biryani with raita pappadams and pickle.

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