Kappa Biriyani – Idukki Style (With roasted coconut)

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

1. 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.
   
2. 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.
   
3.  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.
4.  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.