How to prepare Chicken Kappa Biriyani

How to prepare Chicken Kappa Biriyani


To make the chicken masala

Boneless or bone-in chicken – 400 – 450 gm, cut into small pieces (I used boneless chicken breast)

Coconut oil – 2 tbsp

Mustard seeds – 1/2 tbsp

Onion – 2 cups, finely chopped

Ginger and garlic, crushed – 2 tbsp each

Green chilly – 1 – 2, chopped

Curry leaves – A few

Turmeric powder – 1/2 tbsp

Chilly powder – 1 tbsp

Pepper powder – 1/8 tbsp

Coriander powder – 1.5 tbsp

Garam masala powder – 1/2 + 1/4 – 1/2 tbsp

Tomato – 1 medium, chopped

Salt – To taste


For mashed tapioca

Tapioca / kappa – 1/2 – 3/4 kg

Turmeric powder – 1/4 tbsp

Salt – To taste

Grated coconut – 1 cup

Pearl onions – 2

Green chilly –  2

Curry leaves – A few

Curry leaves – A few

Coconut oil – 1 – 2 tbsp



Heat 2 tbsp coconut oil in a Kadai over medium heat. Splutter mustard seeds and add onion to it and add little salt, crushed ginger garlic, green chilly and curry leaves.

Saute till onion turns golden brown. Add turmeric powder, chilly, pepper, coriander powder and 1/2 tbsp garam masala powder.

Saute until their raw smell goes away. Add chopped tomatoes and saute it for few mins. Taste and check for salt. Add chicken pieces and Mix it together.

Cook until its raw smell goes away. Add thick coconut and mix well. Cook covered for about 10 to 12 mins, stir in between until chicken is cooked completely and gravy is perfectly thick. Add 1/4 – 1/2 tbsp garam masala powder, 1 – 2 tbsp coconut oil, few curry leaves and mix well. Switch off the stove.

Coarsely grind or crush the grated coconut along with the other ingredients numbered 7.

Cook tapioca pieces in water to cover them, add salt and turmeric powder while cooking. When  tapioca is done well, switch off and drain water. Transfer it to the pot, add grated coconut mixture and mix it well. Mash all well

Add the mashed tapioca mixture into the cooked chicken masala and combine well. Sprinkle about 2 – 3 tbsp hot water (if the prepared chicken masala is dry) , combine well and cook covered for a few mins, stirring once again in between.

Add 1 – 2 tsp of ghee/ coconut oil, few curry leaves and switch off. Sprinkle some chopped onion and serve immediately with thenga chammanthi / raita.

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