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Prep Time30 Mins
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Cook Time15 Mins
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Serving4
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Ready In45 Mins
Tapioca / Kappa Biriyani is a very famous and delicious preparation. It is also a common street food / Thattukada special in Kerala. This Thattukada Special recipe can be served as a snack or as a main course dish. Kappa Biriyani can be prepared with Mutton and chicken as well but the combination with beef is the best.
It is a mix of Kappa (tapioca) and beef (with bones). Some people call it “kappayum erachiyum” or “ellum kappayum” also. However, I have made it with boneless meat. This delicacy is common in middle Kerala mostly between the Christians and Muslims.
This is an easy to prepare dish with very less ingredients. This delectable one-pot delight will definitely impress your family and friends! If you like authentic Kerala dishes, check out my other recipes like Kerala Karimeen Pollichathu Recipe and Prawn Roast Kerala Style Recipe.
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Based on 10 Review(s)Ingredients
For Tapioca Preparation
For Beef Gravy
For Biriyani
Directions
Now let's learn how to prepare this flavorful Kappa Biriyani with this recipe. Let's get started.
Peel and cut the tapioca (kappa) into medium cubes. Cook them in enough water to cover them, adding turmeric.
When tapioca is done, add salt and simmer for a couple of minutes. Switch off and drain the water completely. Set aside until ready to use.
Meanwhile get the ingredients for the beef gravy ready.
Heat coconut oil in a pressure cooker and add the thinly sliced onions, ginger-garlic, green chilies and curry leaves. Saute for a few minutes.
When onion turns light brown, bring down the heat to low and add turmeric powder, chilly powder, coriander powder and meat masala powder. Stir until their raw smell disappears completely.
Now add the cleaned and cut beef. Mix well and add little water. Bring to a boil. Cover the pressure cooker and cook till beef is cooked.
During this time we can roast the coconut bits in a pan till it turns brown. Next add the grated coconut and curry leaves and keep stirring until it turns brown too. Keep them aside.
Transfer the cooked Beef into a thick and wide bottom pan preferably a uruli. If there is excess water in Beef, simmer it on full heat till we get a thick gravy, enough to coat the Kappa. Taste and check for salt.
At this stage, add the boiled tapioca (kappa) pieces and mix gently. The kappa pieces should hold its shape nicely.
Add the fried coconut bits and fried grated coconut mixture into the uruli and mix thoroughly. Check for salt and add accordingly.
Finally add pepper powder and garam masala powder. Cover and keep the flame on low and allow it to rest for around 10 minutes for the flavors to set in.
Heat coconut oil in a pan, splutter mustard seeds and fry curry leaf for seasoning. Add this seasoning mix to the tapioca beef mix.
Enjoy the Kappa Biriyani while hot. You can sprinkle some chopped onions and drizzle few drops of lemon juice just before serving.
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