Kappa Biriyani

Kappa Biriyani (Tapioca Biriyani)


Kappa Biriyani

Kappa Biriyani


Kappa Biriyani (Tapioca Biriyani)

 Ingredients: (Serves 4-5)

  • Tapioca – 1 ¼ Kg
  • Beef – 750g (with bones)
  • Onion – 1
  • Green Chilli  – 2
  • Ginger  garlic paste – 1 tsp
  • Red chilli powder – ¾  tsp
  • Turmeric powder – ½  tsp
  • Coriander powder – 1 tsp
  • Garam masala – ½  tsp
  • Grated Coconut – ½ cup
  • Oil – 5 tbsp
  • Salt


To Marinate

  • Kashmiri/ Mild Chilli powder – 1 tsp
  • Ginger Garlic paste – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Lemon Juice – 1 tsp
  • Salt


To Temper

  • Oil – 2 Tbsp
  • Mustard Seeds – ¼ tsp
  • Dry red chilli – 3
  • Pearl onion – 3
  • Curry leaves – few


(Note: 1 Cup = 250 ml

Vary the amount of chilli as per your spice level)




Method: (With Step-by-step pics)


Take the Tapioca



Remove the skin and wash well



Slice it into small pieces.



Take it in a deep pan and add enough water so that tapioca pieces are immersed in water.



Cover it and cook till it gets cooked well. (The cooking time varies with tapioca. If cooking time is more, you can take it in cooker, go for one whistle and immediately remove cooker from stove. Open the cooker once steam drops)



Once tapioca is cooked, remove water from it. (Keep the stock aside. We will require it in the end)



Cut beef into medium sized pieces. Add all ingredients to marinate. Add cut beef pieces and mix well. Pressure cook marinated beef till beef is cooked well. (Don’t add any water. I usually go for 4-5 whistle and wait for the steam drop completely and then open the cooker)



Heat oil in a pan and add sliced onion and curry leaves. Saute till it becomes golden brown in color



Add ginger garlic paste and green chilli and sauté for a min. Add all spice powders and sauté for 2-3 mins.



Add grated coconut and sauté for a min



Add cooked beef along with stock and mix well



Add cooked tapioca and mix well, and mash big tapioca pieces if any. If its dry add stock which we kept aside and mix well. ( I add ½ cup of stock. You can vary the amount based on the consistency you want)



Cover and cook for another 5 min and switch of stove.



Now heat oil in a pan and splutter mustard seeds, add sliced pearl onion, dry red chilli and curry leaves. Pour it over the Briyani prepared. Serve hot and Enjoy!!!!!

Also Check out Beef Potato Roast & Beef Korma



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