Kayikka’s Biryani (Kayees) | The most popular Biryani in Kochi

Kayikka’s Biryani (Kayees)

In search of lost tastes… There is a Mattanchery-style popular biryani in Kochi known as ‘Kayikka’s biryani ‘or ‘Kayees biryani’. Njanga Kochikaarude Swantham Biryani!!

There is a name connected with Kochi style Biryani or ‘Kochikaarude Biryani’…that is Kayees or Kayikaante Biryani(Kayees Rahmatulla Cafe. It was served at my sisters’ wedding, at my wedding, and countless other family gatherings.

Sadly, the Biryani of 20-30 years ago is no longer found at Kayees. Founded in 1948, (Hotel Rahmatulla) still thrives over three generations. But truth is, it has changed. Still, through the love for the establishment, lots of people still love this place. We love Kayees! We still remember that taste! Since the olden days’ taste was somewhat lost over the years, people in Kochi have shifted to liking Malabar style biryanis. However, I have been on a long quest to get back that taste. Trials after trials .. and then more trials. The original Kochi Karude Biryani.I use this recipe for chicken, mutton, or beef Biryani.

History of KAYEES Biryani

The founder Vellathil Kunju Kayi , roamed Bombay in search of a job, in the late 1930s. He wound up finding a job as an Army Canteen Cook. The food sources available to the British were vast, ranging from Kashmiri saffron to Wayanadan Ginger. Kayi, made the best use of the abundance of ingredients and prepared a vast array of dishes for the Army folk. Members of the British Military camp were quite impressed with the dishes prepared by him, much to the dismay of fellow cooks, many of whom were senior and local to the area. The internal politics, in the Army canteen kitchen, got intolerable for the virtuous Kayi who was not one to tolerate any injustice. He, therefore, quit his job and returned South to his native land. In Kochi, he ended up opening his own restaurant. Hotel Rahmatulla in Mattancherry started serving Biryani in 1948. The fragrance of his biryani, soon got people talking and became a hit with the residents of Kochi. It became the ‘It’ Biryani, that would be gracing many an auspicious occasion. The fact that Kayi overlooked all the cooking himself, on wood-fired stoves, earned him respect and he was known to all as Kayikka, henceforth. And Kayikka’s Biryani became popular to one and all in Kochi. The practice of preparing the Biryani on the wood-fired stoves is continued to this day and is said to be the secret of the memorable taste. The dum is also done in a special process where heat is distributed in such a way to ensure maximum steam. That is why Kayikka’s Biryani smells so heavenly.

Kayikka passed away in 1999. His business still thrives. This 3 generation success, serves many items, but the item that still puts it on the map, is still the Biryani. Kayikka’s son and grandson, VK Mustafa and VM Shabeer now run Rahmatulla hotel with pride and passion.

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Kayikka’s Biryani (Kayees)

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Recipe Name: Kayikka’s Biryani (Kayees) Recipe Type: Rice/ Biryani / Kerala / Popular Author: Shana @ RecipesareSimple Prep time:   40 min Cook time:  50  min Total time:  1 hour 30  min Yield: ( 12 servings )

Watch the Video or click to read Complete Recipe – Below. 

How to make Kayikka’s Biryani (Kayees)- Recipe at a glance:

• Prepare the spice mix ahead of time, for convenience.
• Prep and chop ingredients.
• Prepare the Chicken Masala.
• Prepare the Rice.
• Layer and bake or cook with a sealed lid with live coals on top.

Ingredients:

For the Biryani Masala Powder:

Makes 1 cup of spice mix. Note that if you are using powdered spice instead of whole spice, you must  reducethe measurements also.

• 3 Tbsp / 25 gms Garlic powder  (dried garlic powder) 
• 3 Tbsp / 13 gms Ginger powder (dried ginger powder)
• 4 Ceylon cinnamon quills / 13 gms
• 2 Tbsp / 12 gms Fennel seeds (saunf /perumjeerakam)
• 1 1/2 Tbsp / 9 gms Black peppercorns
• 1 Tbsp / 5-6 gms Cloves (grampoo)
• 1 Tbsp / 5-6 gms Green Cardamom
• 1 tsp / 6 gms Himalayan Pink Salt
• 1 Tbsp /3-4 gms Star Anise (thakkolam / chakraphool ) thakolam)
• 1 Tbsp / 7 gms Caraway seeds(shahi jeera / Persian cumin)
• 1/2 tsp Turmeric powder
• 1 1/2 Tbsp / 3 gms  Tbsp Mace (javaitri/jathipathri)

For the Chicken Masala:

• 1 1/4 kg Chicken (cut in medium-sized pieces)
• 1 Tbsp Almond(soaked in hot water, peeled and then pureed)
• 1 long mild green chilli (about 3 Tbsp once chopped)
• 6-8 Small hot green chillies
• 5 Red Onions sliced(500 gms)
• 2 1/2 – 3 Tbsp Ginger-Garlic paste (fresh)
• 2 large Tomatoes, chopped
• 35 gms Fresh Coriander, roughly chopped
• 30 gms Fresh Mint, roughly chopped
• 3 Tbsp thick Yoghurt
• 2 Sprigs Curry leaves
• 1 Tbsp Lime juice ( only if yoghurt is not sour enough)
• 1 tsp Fennel seeds
• 5 Green Cardamom
• 1/4 tsp Turmeric powder
• 5-6 Tbsp Coconut oil

For the Rice:

• 4 cups Basmati rice or Jeerakasala Rice
• 4 Tbsp Ghee
• 2 small Red onions, sliced (about3/4 cup)
• 1 tsp Green cardamom
• 1 tsp Cloves
• 1 large Mace (intact spice)
• 7 1/2 cups Water
• 3 1/2 tsp Salt
• 1/2 tsp freshly squeezed Lime juice

For fried Garnish – and topping:

• 8 boiled eggs
• 1/2 cup cashew nuts
• 1/4 cup kismis/ golden sultanas /raisins
• 1/4 cup ghee
• 2 small red onions, sliced thinly
• 2 Tbsp top quality Rosewater
• Optional: 3 cups wheat flour to make the dough for sealing the pot. Not for consuming. Instead you may use extra heavy-duty foil paper.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Chicken/Mutton/Beef, Onion, Garlic, Ginger, Green chilli, Tomato, Mind , Coriander, Lime, Oil, Ghee, Salt and Special Biryani Spice Mix(recipe provided).

EAT AND TELL!!! Let us know if you tried –  Kayikka’s Biryani (Kayees)

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