Kappa Biriyani is a traditional dish and unavoidable one during the Christmas season. It is a delicacy among Christian families in southern Kerala and is mostly known as Beef and tapioca (kappa). In northern Kerala, it is known as Kappa biriyani. The major difference is that the southern style dish is mostly boneless while the northern style one incorporates bones. Try this Christmas special stellar recipe.
- Tapioca (kappa): 1 kg (skinned and roughly chopped)
- Onion: 1 (sliced)
- Ginger: 1 thumb-sized piece
- Chilli powder: 1 tablespoon
- Turmeric powder: 1 ¼ tablespoon
- Beef: ½ kg roughly chopped (with or without bones)
- Coriander powder: ½ teaspoon
- Coconut: ½ a coconut (grated)
- Shallots: 3 nos (quartered)
- Curry leaves: 3 leaflets
- Green chilli: 3 (sliced)
- Garlic: 4 cloves
- Meat masala: 2 teaspoon
- Garam masala powder: ¼ teaspoon
- Salt: As per taste
Cook the tapioca (kappa) with salt and ½ teaspoon of turmeric powder and water (pressure cooking will be easier). Ensure that the pieces stay intact and do not break down. Remove excess water if there is any. Crush the ginger and garlic into a fine paste.
Take the beef in a large bowl. Add the onion, green chillies, ½ teaspoon of turmeric powder, ½ teaspoon of chilli powder, 1 teaspoon of meat masala, garam masala powder, ginger-garlic paste, one leaflet of curry leaves and salt. Mix thoroughly and let it marinate for at least half an hour. Pressure cook the beef with ½ cup of water.
In a pan, sauté the grated coconut, shallots along with one leaflet of curry leaves. Once the coconut turns golden brown, add ¼ teaspoon of turmeric powder, 1 teaspoon of meat masala, ½ teaspoon of coriander powder, ½ teaspoon of chilli powder and mix well.
Then add the cooked tapioca and sauté for a minute. Then add the cooked beef and mix well. Serve hot. Sliced onion and curry leaves can be used for garnishing.