Kappa Biriyani
Ingredients
- 2 kg Tapioca / Kappa sliced
- 1 kg Beef sliced to cubes
- 1/2 teaspoon Turmeric Powder
- 2 teaspoon Chilly powder
- 3 Onion Slices
- 1/2 teaspoon Ginger crushed
- 1/2 teaspoon Garlic crushed
- 1 teaspoon Meat masala powder
- 1 teaspoon Pepper powder
- 2 teaspoon Coriander powder
- 1 cup Grated Coconut
- 4 Dry Dry Red Chillies
- 1 spring Curry leaves
- Salt & Oil as required
Instructions
- 1 Cook beef with ¼ teaspoon turmeric powder and salt. Set aside with the stock.
- 2
Boil tapioca cubes with ¼ teaspoon turmeric powder and salt. Once cooked, drain and mash the tapioca well. Keep it aside.- 3
In a pan, heat 1 teaspoon oil. Add grated coconut and dry red chillies. Fry till the coconut turns golden brown.- 4
Add coriander powder to the coconut mix and fry for a few more minutes.- 5
Grind the roasted coconut mixture with a little water into a thick paste.- 6
In another pan, heat 2 teaspoons oil. Add crushed ginger and garlic, sauté for a minute.- 7
Add sliced onions and a little salt. Sauté well until the onions turn light brown.- 8
Add chilli powder and meat masala. Mix and sauté till raw smell disappears.- 9
Add the ground coconut paste to this and mix well.- 10
Now add the cooked beef along with the stock. Combine everything and let it simmer till it becomes a thick gravy.- 11
Add pepper powder and mix.- 12
Finally, add the mashed tapioca into the beef masala and combine everything well.- 13
Before serving, sprinkle some chopped onions on top.- 14
Kappa Biriyani is ready! Serve hot and enjoy with lemon slices or green chutney if desired. - 2
