Kappa Biryani

Instructions

1. 1

   Marinate and Cook the Beef

   • In a bowl, combine the beef pieces with 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp black pepper powder, and 1 tsp salt. Mix well to coat the beef evenly.
   • Transfer the marinated beef to a pressure cooker. Add 1.5 cups of water.
   • Secure the lid and cook on medium heat for 6-7 whistles, or until the beef is tender (about 20-25 minutes).
   • Allow the pressure to release naturally. Open the cooker and set the cooked beef and its stock aside.
2. 2

   Cook the Tapioca

   • While the beef is cooking, place the cubed tapioca in a large pot. Add 8 cups of water, or enough to cover the tapioca completely.
   • Add the remaining 1/2 tsp turmeric powder and 1 tsp of salt for boiling.
   • Bring to a boil and cook for 15-20 minutes, or until the tapioca is soft and can be easily pierced with a fork.
   • Drain the water completely. Using the back of a large spoon or a masher, lightly mash the tapioca. Keep the texture coarse, not a smooth paste. Set aside.
3. 3

   Prepare the Masala

   • Heat 2 tbsp of coconut oil in a large, heavy-bottomed pan or kadai over medium heat.
   • Add the sliced onions and sauté for 5-7 minutes until they turn golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for 2 minutes until the raw aroma disappears.
   • Lower the heat and add the remaining 1 tsp red chilli powder, 2 tbsp coriander powder, and remaining 1/2 tsp black pepper powder. Stir for 1 minute until fragrant.
   • Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy, forming a thick paste.
4. 4

   Combine and Finish

   • Add the cooked beef along with all its cooking liquid to the masala in the pan. Mix well.
   • Bring the mixture to a simmer and cook for 5 minutes to allow the beef to absorb the masala flavors.
   • Add the mashed tapioca to the pan. Sprinkle the garam masala and the remaining 1/2 tsp salt (or to taste) over it.
   • Mix everything together gently but thoroughly until the tapioca and beef masala are well combined. Cook on low heat for 5-7 minutes, stirring occasionally to prevent sticking.
5. 5

   Prepare the Tempering (Tadka)

   • In a small pan, heat the remaining 2 tbsp of coconut oil over medium-high heat.
   • Add the mustard seeds and allow them to splutter.
   • Add the dried red chillies, sliced shallots, and curry leaves. Fry until the shallots turn golden brown and crispy.
   • Immediately pour this tempering over the prepared Kappa Biryani.
6. 6

   Garnish and Serve

   • Sprinkle the fresh grated coconut over the top.
   • Give the dish a final gentle mix. Serve hot on its own or with a side of pickle and onion salad.