Kappa Biryani / Tapioca Beef Biryani is a medley of spices, carbs and beef – that leaves one licking fingers and wanting more..!!
Kappa Beef biryani … oh.. that does bring back memories..!! This is one of the most delicious thattukada specials that sets the mouth watering and the taste-buds tingling. I did my studies staying in a Vegetarian hostel. We were served vegetarian food day in and day out. Being a non vegetarian I really missed that piece of pepper chicken fry, fish curry or beef roast. These were all delicacies reserved for those days that we went home. However my parents like most parents turned up their noses at the thattukadas (roadside eateries) . They felt that food prepared in the open and sold from a cart was not ygenic. But that was not reason enough to stop us. We got a cousin to smuggle in food from the thattukada for us when we left for the hostel. And did we have a feast or what. All us non-veggies gathered in the store room with a veggie friend on guard at the door to warn us if the hostel matron came on her rounds. and we stuffed ourselves till it was all gone..!Oh what wonderful days those were..!!
KAPPA/TAPIOCA BEEF BIRYANI
- Kappa / tapioca – 500 gm
- Coconut scraped – 3/4 cup
- Ginger – small piece
- Turmeric – 1/4 tsp
- Fatty chunks of beef – 500 gm
- Coriander powder – 2 1/2 Tbsp
- Chili powder – 1 1/4 Tbsp
- Turmeric – 1/2 tsp
- Small red onions / shallots- 1 1/4 cup
- Green chilies – 3
- Garlic – 3 big
- Mustard – 1 tsp
- Dry red chili – 3
- Curry leaves – plenty
- Cut the beef into small pieces and pressure cook it with salt, coriander powder, chili powder and turmeric powder till 3/4 done. You will need about 1/2 cup gravy so add water if needed.keep aside so that the pressure in the cooker is gone.
- During this time, heat water in a separate vessel. When the water is boiling add salt and the kappa/ tapioca pieces. Cook on a low flame till the root is cooked through and soft to touch. It should not be too soft and watery. Keep checking occasionally as some roots cook fast and some take forever..! Drain the water and keep aside.
- Combine the coconut, ginger and 1/4 tsp turmeric in a grinder till crushed. Add this to the cooked tapioca and mix well. This will need a good hand and a strong ladle. Everything should be well mixed. Keep aside.
- Take a large pan and heat some oil in it.
- Add the chopped shallots and green chilies and saute 2 minutes. Add garlic and curry leaves and fry till rawness is gone.
- Remove the beef from the gravy with a slotted spoon and reserve the gravy. Make sure you have about a 1/2 cup of gravy.
- Add the beef pieces to the pan and fry till it becomes slightly brown in color. add the gravy to the pan and boil till the gravy thickens.
- Add the cooked kappa coconut mixture to the beef and mix well.
- Take a small pan and heat some oil in it. Splutter the mustard seeds. Add the dry red chili and fry a minute. ad the curry leaves, switch off the pan and add the tempering to the Kappa Beef mix.
- Combine well and serve hot. This is great as it self. I also like it with some spiced thick buttermilk. This can be eaten as a main meal or a snack. It is delicious..!!