Kappa Biriyani / Tapioca Biriyani / Kappa Erachi

 

 

Ingredients

For the meat curry

1. Beef /chicken / lamb /  pork / - 1/2 kg, washed and cubed (I used beef)

2. Ginger - 1 tbsp

Garlic - 1 tbsp

Curry leaves - 1 sprig

Turmeric powder - 1/4 tsp

Chilly powder - 1.5 tsp

Coriander powder - 3/4 tsp

Pepper powder - 1/2 tsp

Salt - To taste

3. Water - 1/4 - 1/2 cup

Marinate the meat pieces with ingredients numbered 2 for at least 1 hr.

To prepare kappa

3. Kappa / tapioca - 3/4 kg, peeled and cut into medium cubes

Turmeric powder - 1/2 tsp

Salt - To taste

Grated coconut - 1/2 cup (optional)

To prepare the biriyani

4. Pearl onions - 15 - 20, thinly sliced or 1 small savola/big onion

5. Green chillies - 3 - 4, slit

6. Turmeric powder - 1/4 tsp

Chilly powder - 1/2 tsp

Pepper powder - 3/4 tsp

Garam masala powder - 1.5 - 2 tsp

7. Curry leaves - 2 sprigs

8. Salt - To taste

9. Coconut oil - 1 tbsp

For the seasoning

Coconut oil - 1 tsp

Mustards - 1/4 tsp

Dry red chillies - 2

Pearl onions - 2 - 3, thinly sliced

Curry leaves - A few

Method

1. Pressure cook the marinated beef pieces adding 1/4 - 1/2 cup water for 3 whistles or until done. Set aside.

2. Cook the tapioca pieces in enough water to cover them, adding salt and turmeric powder. When they are done, switch off, drain the water completely and set aside.

3. Heat coconut oil in a pan and add the thinly sliced pearl onions. When they start turning brown, bring down the heat to low and add turmeric powder, chilly powder, pepper powder and garam masala powder. Saute for 8 - 10 seconds and add the prepared meat curry. Boil for a few minutes and add the mashed tapioca and a few curry leaves. Mix well. Taste check for salt.

4. Heat 1 tsp coconut oil in a small pan. Splutter mustards and fry dry red chilies. Add a few curry leaves and sliced pearl onions and saute until the pearl onions turn brown. Pour this over the prepared tapioca biriyani. Serve hot.