Kappa is one of the most consumed staple food after rice in Southern parts of India. It is known by many names like Maracheeni, Kolli, Poola, Cheeni, Mathock in different parts of Kerala. The recipe is found with names like kappa biriyani recipe in Malayalam etc. How to make kappa biriyani? It can be prepared in many ways, but here is a simple way of making this kappa biriyani recipe. Have a look.
Cook Time: Easy
- Tapioca – 1 kg
- Beef – 1 kg
- Onion, sliced thin – 2 medium-sized
- Curry Leaves – 2 sprigs
- Ginger, chopped finely – 1 tablespoon
- Garlic, chopped finely – 5 to 6 cloves
- Bird’s Eye Chilli – 12
- Turmeric Powder – 1 teaspoon
- Red Chilly Powder – 2 tablespoon
- Garam Masala – 1 teaspoon
- Black Pepper, crushed – 1/2 to 1 tablespoon
- Lemon Juice – 1 small lemon
- Coconut Oil – 3 tablespoon
- Salt – As per taste
- Water – to boil tapioca
- Egg, optional – 1
- In enough water cook tapioca by adding some salt and 1/2 teaspoon turmeric powder. Drain off excess water, once it is cooked. Keep it aside.
- Mix 1 tablespoon of red chili powder, lemon juice, a little salt, 1/2 teaspoon turmeric powder and little water. Make a thick paste. This is the marinade for beef.
- Add marinade to 1 kg beef and mix well. Keep it aside for at least 30 minutes.
- Place the beef in a pressure cooker. To prevent it from sticking to the bottom add 1/4 cup water. Keep cooking until it is done. Strain it. Keep the stock and beef aside. Stock will be used later.
- In a Kadai, heat coconut oil. Add the sliced onions and curry leaves.
- Add ginger, garlic, bird’s eye chilies, when it starts to turn translucent. Saute well.
- Add 1 teaspoon garam masala and 1 tablespoon red chilly powder and mix well.
- Add the cooked beef and mix well to coat the masala thoroughly.
- Add the required beef stock.
- When the gravy thickens, add the cooked tapioca and mix well.
- Add the crushed black pepper. Add 1 egg (optionally) and mix well.
- The recipe is ready to serve hot with hot black tea.