Kappa Biriyani 

Kappa Biriyani, also known as Ellum Kappayum, is a bold and spicy street food dish from Kerala. It’s made by mixing soft, mashed tapioca (kappa) with buffalo meat cooked in a thick, spicy masala. Unlike regular biriyani made with rice, here tapioca takes the main role, giving the dish a rustic and hearty feel. It’s a favourite in roadside shops and local eateries, especially in Central and Southern Kerala.

The tapioca is first cleaned, chopped, and boiled until soft, then mashed lightly. On the other side, buffalo meat is cooked with crushed ginger, garlic, onion, green chilies, curry leaves, and a mix of spices like chili powder, coriander, turmeric, and garam masala. Once the meat is soft and the masala thick, the mashed tapioca is added and mixed well. The final touch of coconut oil and fried curry leaves brings out the typical Kerala aroma.

Hot, spicy, and filling – kappa biriyani is more than just a dish, it’s an emotion for many. It’s especially loved as an evening or late-night food, enjoyed with a squeeze of lime or a bit of raw onion on the side. The combo of smooth tapioca and well-spiced meat makes every bite flavorful and satisfying. It’s a perfect example of how Kerala street food brings together taste, tradition, and comfort in one plate.

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Kappa Biriyani 

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Breakast, Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 2

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 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.