Friday, 22 January 2016

Kappa Biriyani / Tapioca Biriyani

One of the very famous and delicious preparation with Kappa and Meat. Its a must try. So here is recipe for you all to try.

  • Kappa / Tapioca 1 kg , peeled and cut into medium cubes
  • Turmeric Powder 1/2 tsp
  • Ginger  small piece, chopped
  • Green Chilli 3 nos
  • Shallots 4 nos
  • Coconut 1/2 cup, grated
  • Salt

For the Masala
  • Meat (Beef or Mutton)/ Chicken 1/2 kg
  • Onion 1 medium size , sliced 
  • Ginger 1 medium size piece, chopped
  • Garlic 5 cloves, chopped
  • Green chilli 2 , slited
  • Turmeric Powder 1/4 tsp
  • Red Chilli Powder 1 tsp
  • Kashmiri Chilli Powder 1 tsp
  • Meat Masala / Chicken Masala 1 tsp
  • Garam Masala Powder 1 tsp
  • Black Pepper Powder 1/2 tsp
  • Curry Leaves 3 sprigs
  • Coconut Oil 
  • Salt
  • Water

  • For the Seasoning 

  • Shallots 3, thinly sliced
  • Mustard Seeds 1/4 tsp
  • Dry Red Chilli 2 nos
  • Curry Leaves 1 sprig
  • Coconut oil


To cook Meat Masala

Marinate the meat with ginger, garlic 1/2 tsp of red chilli powder, turmeric powder, black pepper powder and few curry leaves for 1 hour. Heat oil in a pan, add the chopped onion and saute until it turns translucent. Add few curry leaves and saute well. Now add the green chilli, 1/2 tsp of red chilli, 1 tsp of kashmiri chilli powder, meat masala, garam masalaand saute for couple of times. Add the marinated meat, combine well and pressure cook it by adding 1/4 cup of water for 4 to 5 whistles or until done (depends on the meat you are using, if its chicken then 2 whistle is fine).  

To cook Kappa

Clean kappa and peel the skin and chop into medium pieces. Pour enough water to the cleaned kappa cook uncovered and allow it to boil. When the water boils, remove and drain the water and again  add the same amount of water, turmeric powder, salt and cook until it turns to soft, so keep checking occasionally as some kappa cook fast and some take longer time. Remove from the fire and keep it aside for 5 to 10 minutes and drain the excess water and set aside. Combine the grated coconut, shallots, ginger and green chillies in a mixer grinder and crush and keep aside. Add this crushed coconut mix to the cooked kappa and mash the kappa pieces well while mixing( depends on the meat you are using, if its chicken then 2 whistle is fine).   

Mix cooked meat masala with the mashed kappa and combine well. Heat 1 tsp of coconut oil in a frying pan . Splutter mustard seeds and add dry red chilli , shallots and curry leaves  and saute until it turn golden brown. Pour this over the tapioca biriyani and serve hot. 

NB: Here I used beef cubes for meat masala. You can adjust spices according to your taste. Enjoy cooking..

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