Wednesday, April 8, 2015

Kappa Biriyani Recipe


To prepare beef masala:-

Beef: 1/2 kg
Garam masala: 1/2 tsp
Chilly powder: 2 tsp
Turmeric powder: 1/2 tsp
Pepper powder: 1/2 tsp
Coriander powder: 2 tsp
Garlic: 1 tbsp finely chopped 
Ginger: 1 tbsp finely chopped
Curry leaves: 2 stems
Salt to taste

To prepare  kappa:-

Kappa / tapioca: 1 kg, peeled and cut into medium cubes
Turmeric powder: 1/2 tsp
Salt to taste

 To prepare the Biriyani:-

Pearl onions (shallots): 15-20, thinly sliced or 1 medium onion, chopped
Green chillies: 2-3 
Turmeric powder: 1/4 tsp
Chilly powder: 1/2 tsp
Pepper powder: 3/4 tsp
Garam masala powder: 1 tsp
Curry leaves: 1-2 sprigs
Salt to taste
Coconut oil: 1-2 tbsp

For the seasoning:-

Coconut oil: 1-2 tsp
Pearl onions: 2-3, thinly sliced
Curry leaves: a few
Coconut: 1/4 cup 

Marinate the beef with all the ingredients listed for beef masala.
Pressure cook the marinated beef pieces adding 1/4 cup water for 3-4 whistles or until done. Set aside.
Cut the tapioca to small dices and cook in water by adding salt and turmeric powder. When done, switch off and drain the water completely.
Heat coconut oil in a pan and add the thinly sliced pearl onions and green chillies. When onion starts to turn brown, bring down the heat to low and add turmeric powder, chilly powder, pepper powder and garam masala. Saute for 8-10 seconds and add the prepared beef gravy.
Cook for 3-4 minutes until the gravy is thick and add the mashed tapioca and a few curry leaves. Mix well. Check for salt.
Meanwhile heat coconut oil in a small pan,  add curry leaves and sliced shallots. When shallots turn brown add grated coconut and fry till coconut turn brown. Pour this over the prepared kappa ( tapioca ) Biriyani and serve.