KAPPA BIRIYANI - TAPIOCA BIRIYANI

by - December 12, 2018

 
FROM GODS OWN COUNTRY
KAPPA BIRIYANI - TAPIOCA BIRIYANI

      Kappa Biriyani/Tapioca Biriyani, as and when I heard it I visualized the dish, as I am likely to do with any other specification.  It was when Winnie Aunty told me that her son Winu had prepared the dish when he was back home from New Zealand. I thought should be a really good dish, obviously tasty for any Malayalee, as it is cooked with Kappa/Maravalli(Tapioca) & Beef .  But among the talk I literally forgot to ask her for the recipe which is a common task we share. Let alone, I forgot the so-called Kappa Biriyani & its lore.
       It was again during our visit to Koothattukulam near Muvattupuzha in Ernakulam District.  I came along with the dish again in a small restaurant.  Koothattukulam, where I travel at least 3-4 times a year for my Ayurvedic Eye treatment, is a small village with beautiful scenery, copious rubber trees, greenery and a different Kerala for me. My husband joined me during our last few days of the stay in Koothattukulam, every evening after my regime of treatments were over, we pondered around the small township and the nearby places, especially for local food.
      Until my last day of treatment, I refrained myself from eating Non-Vegetarian.  The last day we visited a local restaurant for dinner.  When asked what was their special menu the waitress said, Kappa Biriyani.  My daughter who is not a fan of Tapiocas, said she will order Parotta and Beef (safe as always).  We waited for the dish to see a whole lot of side dish according to our norm served as a Main Course Meal and an all knowing smile from my daughter to go along...  Took few spoons of the dish, decided it would be good along with Parotta, ordered some and washed off Kappa Biriyani with Parotta. Tasty Indeed!
      Kappa Biriyani colloquially called as Ellum Kappayum or as Kappayum Erachiyum is one dish served during a Wedding Eve dinner in North Kerala.  Recent time, Tattukada Speciality, mainly served as a Main Course.  Thattukada is nothing but a temporary roadside shop which pops up during late evenings, mostly set up in a pull cart. Every Tattukada has their own specialities and they mostly serve regional delicacies along with quick fix local version of fast food.
      Kappa Biriyani/Tapioca Biriyani recipe can be prepared with various combinations.  Obviously, Tapioca/Kappa is the default ingredient in the recipe, combine it up with Chicken, Lamb, Pork/Beef, Fish etc., for a Non-vegetarian fiesta. There are few Vegetarian versions of Kappa Biriyani prepared along with Chick Peas, Green Grams etc., But the combination prepared with meat like Beef/Lamb/Pork goes hand in hand with Tapioca.  The fatty texture in these meat accentuates well with starchy Tapiocas giving the dish a notable taste and flavour.

For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Main Course/Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 45 Minutes - 1 Hour.


For more BIRIYANI RECIPES, Click here...


HOW TO COOK KAPPA BIRIYANI/TAPIOCA BIRIYANI WITH BEEF


INGREDIENTS :

To Cook Tapioca :

Tapioca - 1/2 kg
Turmeric Powder - 1/2 Tspn (optional)
Water - Until it covers the Tapioca pieces
Salt - to taste

For Beef/Mutton Masala :

Beef /Mutton - 500 Gms
Onion - 2 Nos.
Tomato - 1 -2 Nos.
Ginger - Garlic Paste - 1 Tbspn
Green Chillies - 2 -3 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder- 1 Tbspn
Kashmiri Chilli Powder - 1 Tbspn
Coriander Seeds Powder - 1 Tbspn
Pepper Powder - 1/2 Tspn
Garam Masala - 1 Tsp
Vinegar/Curd - 2 Tbspn
Thick Coconut Milk - 1/2 Cup
Curry leaves- 1 Sprig
Salt - To Taste
Oil - 2 Tbspns

For Seasoning the Cooked Tapiocas:

Mustard Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig
Shallots - 10-15 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Cumin Powder - 1/4 Tspn
Fennel Powder - !/4 Tspn
Coconut - 2-3 Tbspn
Salt - To Taste
Coconut Oil - 1 Tbspn.

For Garnishing :

Coriander Leaves - Few
Mint Leaves - Few(Optional)
  

METHOD  :

To Boil Tapioca :

  • Peel the Tapioca and wash it.
  • Then cut it into pieces of the desired size.
  • Wash it well until the water is clear.
  • Boil tapioca in water by adding salt and turmeric powder.
  • Cook until the pieces are soft.
  • Drain and discard the water.

For Beef/Mutton Masala :

  • Clean, Wash and Cut Beef/Mutton into small cubes. Drain the washed Beef/Mutton pieces in a colander.
  • Heat Oil in a pan.
  • Saute finely chopped Onions, Ginger-garlic Paste and Green Chilies(slit into halves) until Onion turns translucent.
  • Reduce the flame to low, add Turmeric Powder, Red Chilli powder, Kashmiri Chilli Powder, Coriander Seeds Powder, Pepper Powder, Garam Masala Powder and give a quick stir.
  • Fry this on a very low flame, immediately add finely chopped Tomatoes and cook until tomatoes turn soft.
  • Sprinkle some water, if necessary and cook until Oil separates from the masala.
  • Add Beef/Mutton pieces to the above masala along with a dash of Salt, Vinegar/Curd and mix well.
  • Add enough water and cook the Beef/Mutton in a pressure cooker or in a saucepan.
  • Cook until the meat turns soft and succulent.
  • Once the meat is cooked, pour in the Coconut Milk and cook for few more minutes.
  • Allow it to cook on a low flame stirring occasionally until the gravy turns thick.
  • Switch off the flame and keep it aside.

 

For more Recipes with BEEF, Click here...

For Seasoning the Cooked Tapiocas:

  • Finely chop Shallots, Green Chillies & Garlic.
  • Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
  • Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
  • Add finely powdered Cumin Seeds powder and Fennel Seeds Powder to the above.
  • Fry the spice powders on a low flame for few minutes.
  • Add in grated coconut and mix well.
  • Add cooked Tapioca pieces, mix well and cook on a low flame for about 2-3 minutes.
  • Cook for a while on a low flame.

For Kappa Biriyani/Tapioca Biriyani:

  • Now combine the Beef/Mutton Masala and the seasoned Tapiocas.
  • Cook this on a very low flame until all the ingredients are well combined.
  • Adjust the Salt to suit your taste preference.
  • Garnish Kappa Biriyani with finely chopped Coriander Leaves and Mint Leaves.
  • Serve Kappa Biriyani as such or along with Malabar Parotta/steamed Rice.

NOTES :

  • Cook Tapioca with enough water and discard the excess water.
  • Adjust the spice level according to your taste preference.
  • Kashmiri Chilli Powder gives a nice red colour to the gravy without being too spicy.
  • I have used Kashmiri Chilli Powder & regular Red Chilli Powder in the recipe.
  • If you are using regular Chili Powder alone, adjust accordingly
  • For best result use Meat with bone.
  • I have cooked this Kappa Biriyani Recipe with Beef.
  • Can prepare the same recipe with Mutton(Lamb)/Chicken/Pork/Fish.  Cook the meat accordingly and follow the recipe.
  • Garnishing Kappa Biriyani with Coriander and Mint Leaves is purely optional.
  • Cooking the Kappa Biriyani recipe in Coconut Oil gives an authentic flavour to the dish.
  • Can substitute it with any other Vegetable Oil.


________________________________________________________________________________

Important : Food Safety 

  • Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
  • So peel and wash it thoroughly with enough water.
  • Also, can soak them in water overnight and then discard the water and wash them again before cooking.
  • Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
  • These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated
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