13 August 2013


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Kappa Biriyani

  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
 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.
  • 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..


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

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

  3. This is new to me. Looks delicious and inviting!


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