keralaMediumnon vegetariangluten freedairy freesoy free

Kappa Biryani

Name: Kappa Biryani
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 800 g tapioca (peeled and cut into medium cubes); 500 g beef (boneless, cut into medium pieces); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 3 pcs green chili (slit); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 1 pinch turmeric powder; 1 tsp red chili powder; 0.5 tsp black pepper (coarsely ground); 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp fennel seeds (lightly crushed); 12 pcs curry leaves; 2 tbsp coconut oil; 0.5 tsp salt (divided); 3 cup water (for boiling tapioca); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(72)

TASTE SCORE

8/10

A hearty Kerala-style tapioca and meat dish where soft kappa is cooked with a spicy masala and layered together like a rustic biryani. It is filling, bold, and deeply satisfying with coconut oil and curry leaves in every bite.

PREP

25m

COOK

45m

SERVES

1 KATORI

1154 cal

SERVINGS

METHOD · 8 STEPS

prep
Prepare the tapioca and beef.
1.Peel the tapioca well and cut it into medium cubes.
2.Wash the beef and cut it into medium pieces.
3.Slice the onion, chop the tomato, slit the green chili, and crush the ginger and garlic.
boil · ~20 min
Boil the tapioca until tender.
1.Add tapioca, 3 cups water, and half of the salt to a pot.
2.Bring to a boil and cook until the pieces are soft but not falling apart, about 18 to 20 minutes.
3.Drain the water well and lightly mash a few pieces so the final dish holds together.
TIPDo not overcook the tapioca or it turns gluey when mixed with the masala.
pressure cook · ~25 min
Pressure cook the beef.
1.Add beef, turmeric powder, a pinch of the remaining salt, black pepper, and 1/2 cup water to a pressure cooker.
2.Cook on medium heat until the beef is tender, about 18 to 20 minutes after pressure builds.
3.Let the pressure drop naturally and keep the cooking liquid in the cooker.
TIPThe beef should be tender but not shredded so it stays distinct in the final mix.
saute · ~15 min
Cook the masala base.
1.Heat coconut oil in a wide pan over medium heat.
2.Add fennel seeds and curry leaves and cook for 20 seconds until fragrant.
3.Add onion and green chili, then cook until the onion turns light golden, 6 to 8 minutes.
4.Add ginger and garlic and sauté for 1 minute.
5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
saute · ~8 min
Season the masala and add the beef.
1.Add red chili powder, coriander powder, garam masala, and the remaining salt.
2.Mix for 20 to 30 seconds on low heat so the spices do not burn.
3.Add the pressure-cooked beef with its cooking liquid and cook until the masala thickens and coats the meat, about 6 to 8 minutes.
TIPKeep the masala fairly thick; a watery mix will make the kappa heavy and pasty.
mix · ~4 min
Fold in the tapioca.
Add the boiled tapioca to the beef masala and mix gently but thoroughly so the tapioca picks up the spices. Cook for 3 to 4 minutes on low heat, letting the flavors come together.
garnish
Finish with coriander leaves.
serve
Serve the kappa biryani hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled tapioca very well before mixing, or the final kappa biryani can turn heavy and gummy.
2
Lightly mash only a few tapioca cubes so the dish binds, while most pieces stay chunky and distinct.
3
Let the pressure in the cooker drop naturally so the beef stays juicy and the fibers relax properly.
4
Cook the onion to light golden, not deep brown, so the masala stays moist enough to coat the tapioca.
5
Reduce the beef cooking liquid until thick before adding tapioca; excess gravy will make the cassava pasty.
6
Fold the tapioca into the masala on low heat with a wide spatula to avoid breaking all the cubes.
7
Rest the dish for 5 minutes after cooking so the tapioca absorbs the masala and the flavors settle.