Kappa Biriyani / Tapioca Biriyani / Kappa Erachi

Kappa Biriyani Recipe

Ingredients

For the meat curry

1. Beef /mutton / – 1/2 kg, washed and cubed (I used beef)

2.  Curry leaves – 1 sprig

    Turmeric powder – 1/4 tsp

    Chilly powder – 1.5 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

To prepare the biriyani

4. Shallots – 15 – 20, thinly sliced or 1 medium onion, sliced

Ginger and garlic, finely chopped or crushed – 2 tbsp

5. Green chilies – 2 , slit

6. Turmeric powder – 1/4 tsp

    Chilly powder – 1 tsp

Coriander powder – 2 tsp

    Pepper powder – 3/4 tsp

    Garam masala powder – 1.5 tsp

7. Curry leaves – 1 – 2 sprigs

8. Salt – To taste

9. Coconut oil – 1 – 2 tbsp

For the seasoning

10. Coconut oil – 1 – 2 tsp

11. Mustard seeds – 1/4 tsp

      Dry red chilies – 2

      Shallots – 2 – 3, thinly sliced (optional)

      Curry leaves – A few

Method

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

2. Cook the tapioca pieces in enough water to cover them, adding salt. When tapioca is done, switch off and drain the water completely. Transfer it back to the pot, add the grated coconut and mix well. Set aside until ready to use.

3. Heat coconut oil in a pan and add the thinly sliced shallots, ginger-garlic and green chilies. When onion turns light brown, bring down the heat to low and add turmeric powder, chilly powder, coriander powder, pepper powder and garam masala powder. Bring down the heat to low and stir until their raw smell disappears completely. Now add the prepared beef gravy. Mix well. Bring to a boil. Cover and cook for 5 – 6 minutes over medium-low until the gravy is thick and add the mashed tapioca and a few curry leaves. Mix well. Taste check for salt.

4. Heat 1 – 2 tsp coconut oil in a small pan. Splutter mustards and fry dry red chilies. Add a few curry leaves and sliced shallots and saute until the shallots turn golden. Pour this over the prepared kappa / tapioca biriyani. Mix well. Serve hot.