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We hope you got insight from reading it, now let’s go back to kappa biriyani-tapioca/cassava biriyani recipe. You can cook kappa biriyani-tapioca/cassava biriyani using 18 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Kappa Biriyani-Tapioca/Cassava Biriyani:
- Take 1 kg Beef with bones
- Use 1 Onion
- Take 1 tablespoon Crushed ginger & garlic each
- Use 1 tablespoon Chilli powder
- You need 1 tablespoon Coriander powder
- Take 1/2 teaspoon Turmeric powder
- Take 1 teaspoon Pepper powder
- You need 1 teaspoon Garam Masala
- Get 1-1/2 teaspoon Meat Masala
- Use 1 kg Kappa (tapioca)
- You need 1 cup Scraped coconut
- Use 1 teaspoon Chilli powder
- Get 1 teaspoon Coriander powder
- Get 5-6 Small onion/shallots
- Take 1 teaspoon Mustard seeds
- You need as required Salt
- Use Oil (used coconut oil)
- Take leaves Curry
Steps to make Kappa Biriyani-Tapioca/Cassava Biriyani:
- Marinate the meat with minced ginger, garlic, chilli powder, turmeric powder, pepper powder, and curry leaves for 1 hour.
- Heat oil in a pan. Add the chopped onions and sauté until it turns translucent and light brown in colour. Add curry leaves, green chilies, chilli powder, meat masala, garam masala, and sauté for 2-3 minutes. Add the marinated meat, combine well, and pressure cook it by adding ¼ cup of water for 3-4 whistles.
- Clean and chop the kappa into medium pieces. Pour enough water to the cleaned kappa so that the pieces will be immersed completely, and cook uncovered.
- When the water boils, remove and drain the water and add the some water, turmeric powder & salt, and allow it to cook for some more time until it turns soft. It should not be too watery or too soft. Remove from heat and keep it aside for 5-10 mins.
- Drain the excess water if any. Combine the grated coconut, shallots, ginger, and green chilies in a grinder and make it to a smooth paste. Add this to the cooked tapioca and mix well mashing the tapioca pieces well on low flame.
- Mix the cooked meat masala with the mashed tapioca and mix well. Heat 1 tsp of oil in a pan. Splutter mustard seeds. Add dry chilies, curry leaves, and sliced onions and sauté until it turns brown. Pour this over the prepared tapioca biryani. Serve and enjoy!
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