Kappa Biriyani-Tapioca/Cassava Biriyani
- luvlittlehearts
- Oct 29, 2015
- 2 min read
Ingredients
Beef with bones – 1 kg
Onion - 1
Crushed ginger & garlic - 1 tablespoon each
Chilli powder - 1 tablespoon
Coriander powder - 1 tablespoon
Turmeric powder - ½ teaspoon
Pepper powder - 1 teaspoon
Garam Masala - 1 teaspoon
Meat Masala – 1-1/2 teaspoon
Kappa (tapioca) – 1 kg
Scraped coconut - 1cup
Chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Small onion/shallots - 5-6
Mustard seeds - 1 teaspoon
Salt
Oil - I used coconut oil
Curry leaves
Method: Cooking the Meat Masala: Marinate the meat with minced ginger, garlic, chili powder, turmeric powder, pepper powder, and curry leaves for 1 hour. Heat oil in a pan. Add the chopped onions and sauté until it turns translucent and light brown in color. Add curry leaves, green chilies, chili powder, meat masala, garam masala, and sauté for 2-3 minutes. Add the marinated meat, combine well, and pressure cook it by adding ¼ cup of water for 3-4 whistles.
Cooking the Kappa/Tapioca: Clean and chop the kappa into medium pieces. Pour enough water to the cleaned kappa so that the pieces will be immersed completely, and cook uncovered. When the water boils, remove and drain the water and add the some water, turmeric powder & salt, and allow it to cook for some more time until it turns soft. It should not be too watery or too soft. Remove from fire and keep it aside for 5-10 mins. Drain the excess water if any. Combine the grated coconut, shallots, ginger, and green chilies in a grinder and make it to a smooth paste. Add this to the cooked tapioca and mix well mashing the tapioca pieces well on low flame.
Final Cooking: Mix the cooked meat masala with the mashed tapioca and mix well. Heat 1 tsp of oil in a pan. Splutter mustard seeds. Add dry chilies, curry leaves, and sliced onions and sauté until it turns brown. Pour this over the prepared tapioca biryani. Serve and enjoy!
Happy Cooking!
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