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.