KAPPA BIRIYANI / ELLUM KAPPAYUM / TAPIOCA BEEF BIRIYANI

Kappa Biriyani / Ellum Kappayum is a traditional and common preparation among the people in Kottayam district of Kerala. Actually it is a fantastic dish which is cooked out of boned beef and tapioca. It is a delicious whole meal which is the combination of cooked meat and cooked and mashed tapioca. Try this special recipe today and enjoy the Sunday Cooking.

Happy Cooking to All!

KAPPA BIRIYANI / ELLUM KAPPAYUM

INGREDIENTS

INGREDIENTS

Beef with bones – 1 kg ( cut it into pieces and clean well)
Onion - 1

Ginger - garlic  paste - 2 tablespoon
Chilli powder - 2 tablespoon
Coriander powder - 2 tablespoon
Turmeric powder - ½ teaspoon
Black Pepper powder - 1 teaspoon
Garam Masala - 2 teaspoon
Meat Masala – 1-1/2 teaspoon
Kappa (Maracheeni ) (Tapioca) – 1 kg (peeled and cut into medium pieces)

Coconut  (grated) - 1 cup
Shallots - 6

Curry leaves - 4 springs

Mustard seeds - 1 teaspoon
Salt - to taste
Coconut Oil - as required

PREPARATION

   Marinate the meat with ginger - garlic paste, chilli powder, turmeric powder, black pepper powder, and salt for 1 hour. Heat oil in a pan. Add the chopped onions, green chillies and curry leaves and saute well until onion turns translucent and golden in color. Add chili powder, meat masala, garam masala, and saute for 2-3 minutes. Add the marinated meat and combine well, and cook it well by adding sufficient water. Close the pan with a lid. (We can cook beef in pressure cooker also.)

Cook in medium flame.

   Now Clean and chop tapioca ( kappa ) into medium pieces. Pour enough water to the cleaned kappa so that the pieces will be immersed completely, and cook in a vessel. Don't cover the vessel. When the water boils, remove and drain the water and add some water, turmeric powder and salt, and allow it to cook for some time until it turns soft. It should not be too watery or too soft. Remove from fire and keep it aside for 5-10 mins. Drain the excess water if any. Grind the grated coconut, shallots, ginger, and green chillies and make it to a smooth paste. Add this to the cooked tapioca and mix well and mash the tapioca pieces well on low flame. 

   Finally, mix the cooked meat masala with the mashed tapioca and mix well. Pour 1 tsp oil in to a hot pan. Splutter mustard seeds. Add dry chilies, curry leaves, and chopped onions and saute  until it turns translucent. Pour this over the prepared Kappa Biriyani. Now the authentic Tapioca Biriyani is ready. Serve hot and enjoy.

HOW IS THIS RECIPE? ENJOYED IT?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU ALL FOR YOUR SUPPORT.

BINDU JAYESH

bindurohinipillai@gmail.com