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Kappa Biriyani-Tapioca/Cassava Biriyani
Kappa Biriyani-Tapioca/Cassava Biriyani

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We hope you got benefit from reading it, now let’s go back to kappa biriyani-tapioca/cassava biriyani recipe. To cook kappa biriyani-tapioca/cassava biriyani you need 18 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Kappa Biriyani-Tapioca/Cassava Biriyani:
  1. Prepare 1 kg Beef with bones
  2. Provide 1 Onion
  3. Get 1 tablespoon Crushed ginger & garlic each
  4. Provide 1 tablespoon Chilli powder
  5. Provide 1 tablespoon Coriander powder
  6. Take 1/2 teaspoon Turmeric powder
  7. Provide 1 teaspoon Pepper powder
  8. You need 1 teaspoon Garam Masala
  9. Use 1-1/2 teaspoon Meat Masala
  10. Get 1 kg Kappa (tapioca)
  11. Take 1 cup Scraped coconut
  12. Use 1 teaspoon Chilli powder
  13. Prepare 1 teaspoon Coriander powder
  14. Get 5-6 Small onion/shallots
  15. You need 1 teaspoon Mustard seeds
  16. Get as required Salt
  17. Get Oil (used coconut oil)
  18. Get leaves Curry
Instructions to make Kappa Biriyani-Tapioca/Cassava Biriyani:
  1. Marinate the meat with minced ginger, garlic, chilli powder, turmeric powder, pepper powder, and curry leaves for 1 hour.
  2. Heat oil in a pan. Add the chopped onions and sauté until it turns translucent and light brown in colour. Add curry leaves, green chilies, chilli 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.
  3. 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.
  4. 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 heat and keep it aside for 5-10 mins.
  5. 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.
  6. 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!

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