Kappa Biriyani Recipe
The beloved dish of Kappa Biriyani Recipe originates from the southern state of Kerala in India and is a popular comfort food among both locals and visitors.
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Servings: 4 people
Calories: 350kcal
Cost: $10
Equipment
- 1 bottom vessel
- 1 Pressure Cooker
- 1 Kadhai
Ingredients
- 1 kg Tapioca/Casava/Kappa
- 1 tbsp Grated Ginger
- 1 tbsp Grated Garlic
- 3 nos Green Chillies
- Curry Leaves
- 2 Nos Finely Sliced Onions
- 3 tbsp Coriander Powder
- 2 tbsp Red Chilly Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp Meat Masala Powder
- 750 grams Mutton
- 5-6 tbsp Coconut Oil or Normal Oil
- 2 tbsp Chopped Coconut
- 1/4 Cup Grated Coconut
- Salt as per taste
Instructions
- How to clean Kappa/Tapioca:Cut and slit from sides to remove the skin. (Skin peels off easily )Tip - Soak in salt and turmeric water to remove the soil and dirt
- Chop them roughly in small-med size pieces
- Wash them thoroughly in water 2-3 times or until the water is clear
- Take bottom vessel and add 2-3 litres of water and add some Salt and turmeric and let it boil
- Then add the cleaned and chopped tapioca to the boiling water and cook on high flame for 5 mins
- Cover and cook on medium flame for 10-15 mins or until the tapioca are soft.
- Heat 2-3 tablespoons of coconut oil in a pressure cooker. Next, add one tablespoon of grated ginger and one tablespoon of grated garlic. Then, goes in three slits of green chillies and curry leaves.
- Next, please add two finely sliced onions.
- Now add Salt as per taste
- Once the onions are golden brown, add 3 tbsp Coriander Powder, Mix everything thoroughly.2 tbsp Red Chilly Powder, 1/2 tsp Turmeric Powder & 2 tbsp Meat Masala Powder
- Add Salt if required after checking seasoning
- Then goes in 750 grams of Mutton/Lamb and mix it well.
- Add one cup of tapioca stock to give added taste and flavour
- Now generously add some Curry Leaves.
- Cover the lid and First, whistle three times on high flame. Then simmer and cook for next 15 minutes.
- Please ensure that the tapioca has been cooked thoroughly and soft in texture
- Once the Tapioca is cooked transfer it into a Strainer.
- For Garnishing - Take a pan heat some coconut oil and add chopped coconut and roast until golden brown
- Then dry roast grated coconut with curry leaves until golden brown.
- Once the grated coconut is aromatic and golden brown in colour, Take off the heat and keep it aside
- Once the gas is completely gone, Open the Cooker, check the meat is cooked properly and Dry out access water from the masala.
- To make dum, place a thick tawa over high flame and heat for 5 minutes. Then, reduce the flame to low and place a pan over the tawa.
- First, transfer the Mutton Masala to the pan. Then, layer it with the cooked Tapioca.
- Garnish it with fried coconut.
- Cover and Cook on low flame for 10 mins.
- Mix it well and gently mash the tapioca pieces.
Video
Notes
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Nutrition
Calories: 350kcal
