Chicken Kappa Biriyani

Ingredients (Serves 4)

To make the chicken masala

1. Boneless or bone-in chicken (bone-in chicken preferred) – 400 – 450 gm, cut into small pieces (I used boneless chicken breast)

2. Coconut oil – 2 tbsp

Mustard seeds – 1/2 tsp

Onion – 2 cups, finely chopped

Ginger and garlic, crushed – 2 tsp each

Green chilly – 1 – 2, chopped

Curry leaves – A few

3. Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Pepper powder – 1/8 tsp

Coriander powder – 1.5 tsp

Garam masala powder – 1/2 + 1/4 – 1/2 tsp

4. Tomato – 1 medium, chopped

5. Thick coconut milk – 1/4 cup

Salt – To taste

For mashed tapioca

6. Tapioca / kappa – 1/2 – 3/4 kg

Turmeric powder – 1/4 tsp

Salt – To taste

7. Grated coconut – 1 cup

Pearl onions – 2

Green chilly –  2

Curry leaves – A few

8. Curry leaves – A few

Coconut oil – 1 – 2 tsp

Method

1. Heat 2 tbsp coconut oil in a wok over medium heat. Splutter mustard seeds and add onion, little salt, crushed ginger-garlic, green chilly and  curry leaves. Saute until onion turns golden brown. Add turmeric powder, chilly powder, pepper powder, coriander powder and 1/2 tsp garam masala powder. Saute until their raw smell disappears. Add chopped tomatoes and saute for a few minutes. Taste-check for salt. Add chicken pieces. Mix well. Cook for a few minutes. Add thick coconut milk and mix well. Cook covered for 10 – 12 minutes, stirring in between until chicken is completely done and gravy is very thick. Add 1/4 – 1/2 tsp garam masala powder, 1 – 2 tsp coconut oil, a few curry leaves and mix well. Switch off.

2. Coarsely grind or crush the grated coconut along with the other ingredients numbered 7.

3.  Cook the tapioca pieces in enough water to cover them, adding salt and turmeric powder. When tapioca is done, switch off and drain the water completely. Transfer it back to the pot, add the grated coconut mixture and mix well. Mash everything well (if you want chunks of tapioca in your biriyani, mash lightly).

4. Add the mashed tapioca mixture to the cooked chicken masala and mix well. Sprinkle 2 – 3 tbsp hot water (if the prepared chicken masala is dry) , mix well and cook covered for a few minutes, stirring once in between. Add 1 – 2 tsp of ghee/ coconut oil, few curry leaves and switch off. Sprinkle chopped onion and serve immediately as is or with thenga chammanthi / raita.