Ingredients (Serves 4)
For the beef gravy
1. Bone-in beef / beef stewing pieces – 1/2 kg, cubed
2. Onion – 2 cups, thinly sliced and halved
Ginger and garlic, crushed – 1.5 tbsp each
Green chilies – 2, slit
Curry leaves – A few
3. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1 tbsp
Coriander powder – 1 tbsp
Meat masala powder – 1 tbsp
4. Garam masala powder – 1 tsp
5. Hot water – 1/2 – 1 cup
6. Kappa / tapioca – 600 – 700 gm, cubed
Salt – To taste
7. Grated coconut – 3/4 cup
To season
8. Coconut oil – 1 – 2 tsp
Mustard seeds – 1/2 tsp
Dry red chilies – 1 – 2, broken
Curry leaves – A few
Method
- Heat 2 tsp coconut oil in a small pan. Fry grated coconut till golden (do not brown them). Set aside to cool. Crush in a blender.
- Heat 3 tbsp coconut oil in a pan and add the sliced onion, little salt, crushed ginger, garlic, green chilies and curry leaves. When onion turns light golden, bring down the heat to low and add turmeric powder, chilly powder, coriander powder, meat masala powder and pepper powder. Cook for 1 – 2 minutes until their raw smell leaves and add beef pieces. Cook for 35 – 45 minutes until the beef is cooked through and oil separates. Add garam masala powder. Mix well and cook for a few more minutes.
- Meanwhile cook the tapioca pieces in enough water to cover them. Add salt, when 75 % done. Continue to cook till the tapioca pieces are cooked completely. Switch off and drain the water completely. Add it to the beef gravy and add the roasted coconut. Cover and cook for a minute or two. Mix everything well.
- Heat 1 – 2 tsp coconut oil in a small pan. Splutter mustards and fry dry red chilies and curry leaves. Pour this over the prepared kappa / tapioca biriyani. Mix well. Sprinkle chopped onion and serve after 15 minutes.
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