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Kappa Biriyani is a flavourful dish with a unique Kerala twist! Tapioca (also called kappa) takes center stage.
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-1 kg Tapioca (peeled and cut into cubes) -500 gms Meat of your choice (cut into bite-sized pieces) -1 cup Grated coconut -2 tbsp Curry leaves -1 tbsp Ginger-garlic paste -1 tsp Turmeric powder -1 tsp Red chili powder -1 tsp Coriander powder -1/2 tsp Garam masala powder -Mustard seeds (for tempering) -Small onions (for tempering) -Salt to taste -Vegetable oil
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In a pot, boil the tapioca cubes with enough water and salt until tender. Drain and mash slightly.
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Marinate your chosen meat with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala powder, and salt for at least 30 minutes.
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In a pressure cooker, heat oil and add mustard seeds. Once they splutter, add curry leaves and chopped onions. Saute until the onions are translucent. Add the marinated meat and cook until browned. Add a little water and pressure cook until the meat is tender.
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In a separate pan, dry roast the grated coconut until golden brown.
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In a large pan, mix the cooked tapioca, cooked meat (with its juices), and roasted coconut. Simmer for a few minutes to allow the flavors to meld.
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Heat oil in a small pan. Add mustard seeds and let them splutter. Pour this tempering over the Kappa Biriyani. Garnish with curry leaves and serve hot!
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When will you try making this flavourful kappa biriyani at home?
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