KAPPA BIRYANI/TAPIOCA WITH BEEF/KERALA KAPPA WITH BEEF

 Tapioca or kappa can be prepared in many ways, out of that kappa biryani is the most popular recipe in Kerala. It is a traditional dish of Kerala, where it is eaten as a snack or as a main dish.

The recipe of kappa biryani varies from region to region, basically kappa is cooked, and combined with meat [here I used beef] and roasted coconut paste. We can use mutton or chicken instead of beef.

In some areas, it is also known as' kappayum irachiyum'. This is common street food in Kerala. We can make this recipe at our home with limited ingredients.

Course:               Main course Cuisine:              Indian

INGREDIENTS

FOR TAPIOCA PREPARATION

• 1 Kg of tapioca /kappa
• 1Teaspoon of turmeric powder.
• Salt as required

FOR PREPARING BEEF

• 1/2 Kg of beef [with or without bone]
• 10-12 No's of shallots
• 2 Teaspoons of garlic paste
• 2 Teaspoons of ginger paste
• 2 No's of green chilies
• 1 Tomato
• 1/2 Cup of water
• 2 Tablespoons of coriander powder
• 1 Tablespoon of pepper powder
• 1Teaspoon of turmeric powder
• 1Teaspoon of garam masala powder
• 1 Teaspoon of fenugreek
• Salt as required.

FOR COCONUT PASTE

• 1Cup of grated coconut
• 1 Tablespoon of fennel seeds
• 2 No's of shallots
• 1 Tablespoon of coconut oil

FOR SEASONING

• 4 No's of shallots
• A handful of curry leaves
• 2 Tablespoons of coconut oil

Preparation time :                          10 minutes Cooking time:                                 30 minutes Serving:                                           4-5 persons

 KAPPA BIRYANI/TAPIOCA WITH BEEF/KERALA KAPPA WITH BEEF

PREPARATION

Step 1: Cook the tapioca with enough water and add turmeric powder and salt. Once it is cooked, drain off excess water and keep aside.

Step 2: Clean the beef and marinate with shallots, ginger-garlic paste, tomato, green chilies, masala powders, and salt. Cook this beef in a pressure cooker untill done.                      

Then keep the cooked beef aside.

 

Step 3: Next roast the coconut in a pan with 1 tablespoon of coconut oil and chopped shallots till it turns light brown in color, then add fennel seeds, turmeric powder, and curry leaves and saute for a minute. After cooling down this mix grind it coarsely with 2 tablespoons of water and keep aside.

Step 4: Then add the mashed kappa to the beef masala, add the coconut paste. Keep the flame on low and mix everything well. Switch off the flame and cover for 10 minutes.

Step 5: For seasoning, heat a pan with coconut oil, fry shallots, and curry leaves. Add this seasoning mix to the tapioca beef mix.

Step 6: Garnish with some chopped onions, and serve hot.

Notes

1. Adjust the spices according to your taste.

2. The cooking time of beef depends upon the pressure cooker we are using.

3. Coconut oil should be used for the best result.

This kappa biryani is a must-try Kerala food, and it is an all-time favorite of non-vegetarians.

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