Kappa Biriyani

Ingredients :

For Kappa/Tapioca :
Kappa / Tapioca : 1 kg , peeled and cut into medium cubes
Turmeric Powder : 1/2 tsp
Grated Coconut : 1/2 cup
Ginger : small piece
Green chillies : 2-3
Shallots : 2-3
Salt to taste

For the Meat Masala :
Meat with bones - Beef /Chicken /mutton : 1/2 kg
Red Small Onions /Shallots : 10-15 (thinly sliced) or 1 medium onion
Green Chillies : 2 slit
Ginger : 1 tbsp (minced)
Garlic : 1 tbsp (minced)
Turmeric powder :1/4 tsp
Kashmiri Red Chilly Powder : 2 tsp
Meat Masala : 1 1/2 tsp
Black Pepper powder : 1/2 tsp
Garam Masala Powder : 1 tsp
Curry leaves : 2 sprig
Coconut oil : 1 tbsp
Salt to taste
Water : 1/4 cup

For the Seasoning :
Coconut Oil : 1 tsp
Small Red Onion /Shallots : 2 - 3, thinly sliced
Mustard Seeds: 1/4 tsp
Dry Red Chillies : 2
Curry leaves : few


How to make Kappa - Tapioca Biryani  -  Tapioca with Meat:

Cooking the Meat Masala :
1. Marinate the meat with minced ginger, garlic, 1 tsp red chilli powder, turmeric powder, black pepper powder and 1 sprig curry leaves for 1 hr.
2. Heat coconut oil in the pan, add the chopped small onions and saute unitll it turns to translucent and light brown in color. Tore the remaining curry leaves and add to it,now add the green chillies, reamining 1tsp red chilli powder, meat masala, garam masala and  and saute for couple of seconds.
3. Add the marinated meat, combine well and pressure cook it by adding 1/4 cup water for 3-4 whistles or until done (Note : Depends on the meat you are using, if it is chicken 2 whistle is fine). Set aside.

Cooking the Kappa /Tapioca :
1. Clean the impurities of tapioca/kappa and peel the skin and chop into medium pieces.
2. Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely, cook uncovered and allow to boil.
3. When the water boils,remove and drain the water and again add the same amount of water, turmeric powder, salt and cook untill it turns to soft. (Note : It should not be watery and too soft, so keep checking occasionally as some tapioca roots cook fast and some take longer time.)
4. Remove from the fire and keep it aside for 5-10 minutes and drain the excess water and set aside.
5. Combine the grated coconut, shallots, ginger and green chillies in a grinder till crushed.
6. Add this to the cooked tapioca and mash the tapioca pieces well while mixing.

Final Cooking :
1. Mix this cooked meat masala with the mashed tapioca and combine well.
2. Heat 1 tsp coconut oil in a frying pan. Splutter mustards and add dry red chilies, curry leaves and sliced small onions and saute until it turn golden brown.
3. Pour this over the prepared tapioca biriyani and serve hot and Enjoy!