Kappa biryani
Kappa biryani, from above
Non vegCentral Kerala

Kappa biryani

Tapioca mashed into spicy beef. Not a biryani, but nobody complains.

90 minTime
26 gProtein each
hotSpice
Ellum kappayum2 chapters · 1 min read

Make it your way

Grandma's wayBeef on the bone and tapioca, mashed together.
The original
521kcalsame
26 gproteinsame
7 gfibresame
90minutessame

Kappa biryani as Central Kerala homes make it.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Tapioca800 g, peeled and cubed
Beef500 g with bones, cubed
Onion2, sliced
Ginger garlic paste2 tbsp
Green chilli3
Coriander powder (ground coriander)1½ tbsp
Kashmiri chilli powder1 tbsp
Garam masala2 tsp
Black pepper1½ tsp
Turmeric (ground turmeric)½ tsp
Fresh grated coconut¾ cup
Shallots5
Coconut oil3 tbsp
Curry leaves2 sprigs
Saltto taste

Method

4 steps
  1. 1Pressure cook the beef with turmeric, pepper, salt and half the ginger garlic for 6 whistles. Let the pressure release naturally.
  2. 2Boil tapioca in salted water until soft, drain.
  3. 3Fry onion, the remaining ginger garlic and chillies in coconut oil, add the powders and then the beef with its stock; cook until thick.
  4. 4Crush coconut, shallots and curry leaves; add with the tapioca to the beef and mash lightly together.
Serve it like this

Heap on a plate with sliced onions and lemon, and serve with black coffee or tea.

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Make it a meal

What goes with Kappa biryani: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Kerala beef fry80 min
On the side Vellarikka kichadi15 min
On the side Avakaya45 min
To drink Sulaimani chai10 min
Something sweet Vattayappam60 min
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