TAPIOCA RECIPES - TAPIOCA BIRYANI/KAPPA BIRYANI/TAPIOCA WITH MEAT

Tapioca Biryani/Kappa Biryani

Tapioca biryani or kappa biryani is a simple and wholesome dish to prepare before the dinner kicks in. As tapioca helps in bringing back the authentic taste that is traditional yet modern in all Kerala delicacies, i try to include any of tapioca dishes while serving my guests during special occasions. As a Keralite, I used to cook kappa/tapioca in different ways. Kappa puzhukku, kappa meen mulakittath, kappa with beef (tapioca with beef), kappa biryani, kappa cutlet (tapioca cutlet/tapioca balls), ellum kappayum etc. Tapioca with beef or ellum kappayum or kappa biryani or kappa irachi is almost same with slight variations. Kids dislike eating this tapioca as its own and so this is the great way to make them eat tapioca. Moreover, kappa biryani is one of the popular and common street food snacks in Kerala. You can also substitute beef with chicken though you will not get the traditional kappa biryani flavor. The recipe calls for simple ingredients. Here the cooked tapioca is drained , mashed lightly and then added to the spiced beef masala. Let us see how to make kappa biryani/ tapioca biryani.

INGREDIENTS

FOR PREPARATION OF TAPIOCA/KAPPA

Tapioca/kappa /yuca/cassava -   500g, cut into small pieces

Turmeric powder                    - half tsp

Salt                                          - to taste

FOR PREPARATION OF BEEF

Beef                            - 250 g

Turmeric powder        - quarter tsp

Coriander powder       - 1 tsp

Pepper powder            - 1 tsp

Garam masala powder- half tsp

Shallots                       - 5 nos

Tomato     - half of a medium sized tomato

Salt

Curry leaves

FOR MAKING BIRYANI

Onion                          - 1, sliced

Green chilies               - 1, chopped

Ginger garlic crushed  - 1 tbsp

Curry leaves                - a handful of

Chilli powder              - 1 tsp

Coriander powder       - 1 tsp

Turmeric powder         - half tsp

Garm masala powder   - half tsp

Salt                               - if required

Oil for sauteing

FOR TEMPERING BIRYANI

Oil                             - 2 tsp

Dried red chilies        - 3 nos

Curry leaves              - few

PREPARATION

• Cook the tapioca/kappa - Clean the tapioca/kappa and peel the skin. Then chop into small pieces. Cook it in a wide opened vessel along with turmeric powder, salt, and required water. Cook until the tapioca is done and then drain it into a colander. Set aside.
• Cook the beef - Add all the ingredients given under the preparation of beef in a pressure cooker and cook for 3 whistles or until done(depends upon the tenderness of meat). Do not add water as the beef itself will release water. When done, set aside in a bowl along with some gravy.
• Make Tapioca biryani - Heat a pan with oil. Saute green chilies, curry leaves, ginger garlic crushed for a while. Then add sliced onion and saute until lightly golden.  Then add spice powders one by one. Mix well. After a while, add the prepared beef along with some gravy. Mix well to combine. Let it cook for 5 minutes. Now add the cooked and drained tapioca. Mix well and mash it lightly. Check for salt and let it cook over a low flame for few minutes.
• Now heat a pan with 2 tsp of oil. Saute dried red chilies and curry leaves. Pour it over the prepared tapioca biryani. 
• Serve hot along with any condiment, pickle or salad.