Kappa Biriyani

kappabiriyani

This is a dish which is more popular in central Kerala. This is mainly spicy beef masala cooked with tapioca and flavoured with roasted coconut – and that’s Kappa Biriyani or Tapioca Biriyani.

Recipe type: Main

Cuisine: South Indian – Kerala

Serves: 3-4

 

 

Ingredients:

For Beef masala:

  • Beef (with bone or boneless)- ½ kg ( I used boneless.)
  • Shallots (small onion) – 5-6
  • Crushed ginger & garlic – 1 tablespoon each
  • Chilli powder – 1 tablespoon
  • Coriander powder – 1 tablespoon
  • Turmeric powder – ½ teaspoon
  • Black Pepper powder – 1 teaspoon
  • Garam Masala – 1 teaspoon
  • Vinegar – 2 teaspoon
  • Salt to taste

For Tapioca:

  • Kappa (tapioca) – ½ kg
  • Turmeric powder – ½ teaspoon
  • Salt to taste

For roasted coconut mix:

  • Scraped coconut – 1cup
  • Chilli powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – ½ teaspoon

For seasoning:

  • Mustard seeds – 1 teaspoon
  • Shallots (small onion) – 2-3
  • Oil – Coconut oil. (Not giving measurements. Use accordingly)
  • Curry leaves (keep extra for garnish)

Instructions:

Cook tapioca (cut the tapioca into small pieces of roughly 2cm length and clean it thoroughly) with salt and turmeric powder till it becomes soft in a pressure cooker (Tapioca’s should be fully immersed in water). Strain the excess water. Roughly mash tapioca & keep it aside.

Marinate the cleaned beef (Cut the beef with into small pieces same size as tapioca) with shallots, ginger-garlic, masala powders, vinegar & salt. Cook the marinated beef till it becomes tender ( I used a pressure cooker to cook the beef. Do not add water. Retain the stock in beef.) Add the mashed tapioca to beef & mix well. ( The stock will be absorbed by the tapioca. If you find the stock to be in excess, you can reduce the stock by cooking in simmer).

Meanwhile fry scraped coconut with chilli powder, coriander powder & cumin powder till it becomes golden brown. Grind it (no water). Add ground coconut mix to beef & tapioca mix & mix well. 

Heat oil in a pan & splutter mustard seeds and a sprig of curry leaves. Add small onion & saute for 3-4 minutes. Add to the beef tapioca mix & stir.

Garnish with curry leaves & fried coconut or fresh coriander leaves.

Don’t forget to serve it hot!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s