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13 August 2013

KAPPA BIRIYANI / TAPIOCA BIRIYANI

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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..


5 comments:

  1. Nice clicks as usual... I love tapioca...NIce recipe...

    ReplyDelete
  2. I loved Tapioca with fish curry and sure this is going to be another finger licking recipe.

    ReplyDelete
  3. so nice presentation super tempting..

    ReplyDelete
  4. This is new to me. Looks delicious and inviting!

    ReplyDelete

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