How to prepare Kappa biriyani

How to prepare Kappa biriyani


Tapioca (Kappa) – 1 big/2 small

Beef – 1 lb

Onion – 1 small (chopped)

Tomato – 1 (diced)

Ginger Garlic Paste – 1 tbsp

Green Chillies – 3

Chilly Powder – 1 tbsp

Pepper Powder – 1 tbsp

Garam Masala – 1 tbsp

Coriander Powder – 2 tbsp

Turmeric Powder – 1 pinch

Mustard seeds – 1 tbsp

Dry red chillies – 3

Curry Leaves – 1 spring

Cilantro – for garnish

Salt – to taste

Coconut Oil – 1 tbsp


To prepare kappa

Take a pot and bring plenty of water to boil

Add salt, pinch of tuermic powder and tapioca (kappa) inside the water.

Boil it for about 5 mins or until kappa pieces are tender. Tapioca(kappa) pieces to be just tender when pierced with knife and not start to become mushy. Dont overcook.

To prepare beef gravy

Heat coconut in small pressure cooker and splutter mustard seeds, curry leaves and dry red chillies

Saute the ginger garlic paste, tomatoes and green chillies.

Add beef pieces, chilly, coriander powder, garam masala, pepper and turmeric powder and required salt.

Saute all for a minute.

Add little water and pressure cook for about 2 whistles or until beef becomes tender.

To make the biryani

After pressure is released, open cooker

Switch off flame and make it simmer to msot of liquid evaporates and little gravy is left.

Add boiled tapioca (kappa) pieces and mix gently. Kappa pieces should hold at its shape nicely.

Reduce heat to lowest stetting, cover ot woth led and let it cook for 5 mins

The juices from the beef gravy must be nicely absorbed by the tapioca (kappa) pieces.

Just finally open the lid, add some finely chopped cilantro. Kappa biryani is ready to serve. Serve it hot.

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