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Main Course

Kappa Biriyani | Ellum Kappayum

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The beef is marinated separately and layered with the rice for the final steam.

Ingredientsfor 4 servings

1 kg Tapioca
1 cup Coconut scraped
1 large Garlic
5 nos Green chillies
1/2 tsp Cumin seeds Jeera
Turmeric powder A pinch
Salt, to taste
1 cup Coconut scraped
1 tsp Fennel seeds tastes Better with the beef with fat, Perum (jeerakam)
1/2 kg Beef — cut into small pieces
1 tsp Mustard seeds
2 nos Onions(sliced) Small
2 tsp Ginger Crushed or paste
2 tsp Garlic Crushed or paste
2 nos Green chillies — cut into small pieces
1 tbsp Chilly powder adjust the spice level based on your taste
3/4 tbsp Coriander powder
1 tsp Turmeric powder
1.5 tsp Garam masala (adjust based on taste
1/2 cup Coconut slices
1/2 cup Small onions

Preparation

Step 1
For tapioca preparation: Cut tapioca into small pieces and boil it until cooked. Strain the water.
Step 2
Grind scraped coconut, garlic cloves, green chillies, turmeric powder and cumin seeds to a thick smooth paste.
Step 3
Add salt and coconut mixture to tapioca and keep in low flame with the lid closed for 5 minutes for the coconut mixture to cook.
Step 4
Once done, mix the tapioca with the coconut well and set aside.
Step 5
For beef preparation: Take a pressure cooker and heat.
Step 6
Pour some coconut oil and put mustard seeds and some curry leaves.
Step 7
Once the mustard seeds start to allow to crackle, add sliced onions, ginger, garlic and green chillies. Let it cook for 2 minutes till the onions get soft.
Step 8
Add chilly powder, coriander powder, turmeric powder and garam masala to the onions and Stir everything together thoroughly for 1 minute.
Step 9
Add cleaned beef, coconut cuts and small onions and Stir everything together thoroughly. Add half cup water and salt and close the lid of pressure cooker. let it go for 20 minutes until the beef cooks properly.
Step 10
Open the pressure cooker and add the tapioca to the beef. Stir everything together thoroughly.
Step 11
Grind coconut with fennel seeds to a thick fine paste and add to the tapioca beef mix.
Step 12
Let it go for 5 minutes. Stir everything together thoroughly.
Step 13
Finally add some fresh coconut oil and curry leaves over the top of this mixture and close the lid.
Step 14
Keep Kappa Biriyani covered for five minutes and serve hot.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Ingredientsfor 4 servings

1 kg Tapioca

1 cup Coconut scraped

1 large Garlic

5 nos Green chillies

1/2 tsp Cumin seeds Jeera

Turmeric powder A pinch

Salt, to taste

1 cup Coconut scraped

1 tsp Fennel seeds tastes Better with the beef with fat, Perum (jeerakam)

1/2 kg Beef — cut into small pieces

1 tsp Mustard seeds

2 nos Onions(sliced) Small

2 tsp Ginger Crushed or paste

2 tsp Garlic Crushed or paste

2 nos Green chillies — cut into small pieces

1 tbsp Chilly powder adjust the spice level based on your taste

3/4 tbsp Coriander powder

1 tsp Turmeric powder

1.5 tsp Garam masala (adjust based on taste

1/2 cup Coconut slices

1/2 cup Small onions

Preparation

Step 1

For tapioca preparation: Cut tapioca into small pieces and boil it until cooked. Strain the water.

Step 2

Grind scraped coconut, garlic cloves, green chillies, turmeric powder and cumin seeds to a thick smooth paste.

Step 3

Add salt and coconut mixture to tapioca and keep in low flame with the lid closed for 5 minutes for the coconut mixture to cook.

Step 4

Once done, mix the tapioca with the coconut well and set aside.

Step 5

For beef preparation: Take a pressure cooker and heat.

Step 6

Pour some coconut oil and put mustard seeds and some curry leaves.

Step 7

Once the mustard seeds start to allow to crackle, add sliced onions, ginger, garlic and green chillies. Let it cook for 2 minutes till the onions get soft.

Step 8

Add chilly powder, coriander powder, turmeric powder and garam masala to the onions and Stir everything together thoroughly for 1 minute.

Step 9

Add cleaned beef, coconut cuts and small onions and Stir everything together thoroughly. Add half cup water and salt and close the lid of pressure cooker. let it go for 20 minutes until the beef cooks properly.

Step 10

Open the pressure cooker and add the tapioca to the beef. Stir everything together thoroughly.

Step 11

Grind coconut with fennel seeds to a thick fine paste and add to the tapioca beef mix.

Step 12

Let it go for 5 minutes. Stir everything together thoroughly.

Step 13

Finally add some fresh coconut oil and curry leaves over the top of this mixture and close the lid.

Step 14

Keep Kappa Biriyani covered for five minutes and serve hot.