KAPPA BIRIYANI / TAPIOCA BIRIYANI

Kappa Biriyani

Ingredients

1. Kappa/Tapioca-( cut into medium sized pieces)- 1 kg
2. Turmeric powder- 1/2 tsp
3. Mustard seeds- 1/2 tsp
4. Dry red chilies- 3 nos
5. Curry leaves- 1 sprig
6. Shallots-sliced- 10 to 12 nos
7. Cumin powder- 1/4 tsp
8. Fennel powder- 1/2 tsp
9. Grated coconut- 2/3 cup
10. Salt- to taste

For beef / mutton masala

1. Beef or mutton-(cubed)- 600 to 700 gms
2. Onion-sliced- 1.5 cups
3. Ginger-crushed- 1/2 tbsp
4. Garlic-crushed- 1/2 tbsp
5. Green chilies-cut vertically- 1 or 2 nos
6. Curry leaves- 1 sprig
7. Kashmiri chili powder- 1.5 to 2 tbsp
8. Coriander powder- 1 tbsp
9. Turmeric powder- 1/2 tsp
10. Black pepper powder- 1/4 to 1/2 tsp
11. Garam masala powder- 1 tsp
12. Tomato-chopped- 1/2 cup
13. Coconut milk- 1/2 cup
14. Water- as required
15. Salt- to taste
16. Oil- as required

Directions
 To prepare beef / mutton masala

• Heat oil in a pan and add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.
• Reduce the flame to low,add chili powder,coriander powder,turmeric powder,black pepper powder,garam masala powder and 1/4 cup water.Cook until oil starts to separate,stirring continuously.
• Add tomato and cook until it turns mushy.Now add beef /mutton pieces  and salt to taste.Add sufficient quantity of water.Cover and cook over medium heat until it is done.(you can use a pressure cooker ,if desired)
• Add coconut milk and cook for few more minutes or until the gravy turns thick.Keep aside.

To prepare kappa/tapioca 

• Cook tapioca with turmeric powder,salt and plenty of water.Drain and keep aside.
• Heat oil in a pan and mustard seeds,let it splutter.Add dry red chilies,curry leaves and shallots.Saute until it turns golden brown.
• Add cumin powder and fennel powder.Saute for few seconds and add grated coconut.Cook for a minute ,stirring continuously.Add cooked kappa/tapioca.Mix well until combined.Add more salt if required.
• Now add the prepared beef/mutton masala and mix well.

NOTES

• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the gravy without being too spicy.I used about 2 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• For best result use meat with bone..