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Kappa Biriyani Recipe

5 from 1 vote
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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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: biriyani, Main Course
Cuisine: Indian Course
Calories: 350
Ingredients Equipment Method Video Notes

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

Equipment

  • 1 bottom vessel
  • 1 Pressure Cooker
  • 1 Kadhai

Method
 

  1. 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
  2. Chop them roughly in small-med size pieces
  3. Wash them thoroughly in water 2-3 times or until the water is clear
  4. Take bottom vessel and add 2-3 litres of water and add some Salt and turmeric and let it boil
  5. Then add the cleaned and chopped tapioca to the boiling water and cook on high flame for 5 mins
  6. Cover and cook on medium flame for 10-15 mins or until the tapioca are soft.
  7. 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.
  8. Next, please add two finely sliced onions.
  9. Now add Salt as per taste
  10. 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
  11. Add Salt if required after checking seasoning
  12. Then goes in 750 grams of Mutton/Lamb and mix it well.
  13. Add one cup of tapioca stock to give added taste and flavour
  14. Now generously add some Curry Leaves.
  15. Cover the lid and First, whistle three times on high flame. Then simmer and cook for next 15 minutes.
  16. Please ensure that the tapioca has been cooked thoroughly and soft in texture
  17. Once the Tapioca is cooked transfer it into a Strainer.
  18. For Garnishing - Take a pan heat some coconut oil and add chopped coconut and roast until golden brown
  19. Then dry roast grated coconut with curry leaves until golden brown.
  20. Once the grated coconut is aromatic and golden brown in colour, Take off the heat and keep it aside
  21. Once the gas is completely gone, Open the Cooker, check the meat is cooked properly and Dry out access water from the masala.
  22. 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.
  23. First, transfer the Mutton Masala to the pan. Then, layer it with the cooked Tapioca.
  24. Garnish it with fried coconut.
  25. Cover and Cook on low flame for 10 mins.
  26. Mix it well and gently mash the tapioca pieces.

Video

Notes

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