Ellum Kappayum / Pala Style Tapioca Biriyani

Ingredients

For the meat curry

1. Bone-in beef or mutton – 3/4 – 1 kg, cut into small pieces

2.  Onion – 1/2 cup, thinly sliced and halved

Ginger –  2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Curry leaves – A few

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Coriander powder – 1.5 tsp

Garam masala powder – 1 tsp

Pepper powder – 1/4 tsp

Salt – To taste

3. Water – 1/4 – 1/2 cup

Marinate the meat pieces with ingredients numbered 2 for at least 30 minutes.

To prepare kappa / tapioca

3. Kappa / tapioca – 3/4 – 1 kg, peeled and cut into small cubes

Turmeric powder – 1/2 tsp

Salt – To taste

4. Grated coconut –  3/4 cup

Turmeric powder – 1/2 tsp

Garlic – 2 small cloves

Shallots – 3 – 4

Green chilies – 2 – 3

To prepare the biriyani

4. Coconut oil –  2 tbsp

5. Onion – 1 medium-large, thinly sliced and halved

Ginger and garlic – 2 tsp each, finely chopped

Curry leaves –  A few

6. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/4 tsp

Coriander powder – 1 – 1.5 tsp

Garam masala powder – 1 tsp or to taste

7. Salt – To taste

To season

8. Coconut oil – 1 – 2 tsp

Mustard seeds – 1/2 tsp

Dry red chilies – 1 – 2, broken

Shallots – 2 – 3, thinly sliced

Curry leaves – A few

Method

1. Pressure cook the marinated beef pieces adding 1/4 cup water for 4 – 5 whistles or until done. Set aside.

2. Coarsely grind the grated coconut adding 1/4 tsp turmeric powder, 2 small cloves of garlic. 3 – 4 shallots and 2 – 3 green chilies.

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 and add the grated coconut mixture. Cover and cook for a minute. Mash everything well. Set aside until ready to use.

3. Heat coconut oil in a pan and add the onion, little salt, ginger, garlic and curry leaves. When onion turns light brown, bring down the heat to low and add turmeric powder, chilly powder, pepper powder and garam masala powder. Cook for 1 – 2 minutes and add the prepared meat with gravy. Cook for 3 – 4 minutes until the gravy is thick and add to the mashed tapioca along with 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 brown. Pour this over the prepared kappa / tapioca biriyani. Mix well. Serve hot.