Ingredients

• For cooking beef
  • 700g beef, diced (preferably beef with fat)
  • 3 onions, sliced
  • 2 tsp ginger garlic paste
  • 2 tbsp coriander powder
  • 1/3 tsp turmeric powder
  • 11/2 tsp garam masala
  • 2 tsp black pepper powder
  • Salt to taste

• For boiling tapioca/cassava
  • 1kg tapioca, diced
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Water to boil

• For masala
  • 3 tbsp coconut oil
  • 2 onion, sliced
  • 8 garlic cloves
  • 21/2 tsp kashmiri chilli powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp lemon juice
  • Salt to taste
  • 1/3 cup water
  • Curry leaves

Method

In a pressure cooker, add 700g of cleaned and diced beef (preferably use beef with fat), 3 onions sliced, 2 tsp ginger garlic paste, 2 tbsp coriander powder, 1/3 tsp turmeric powder, 11/2 tsp garam masala, 2 tsp black pepper powder and salt to taste.

Mix well and pressure cook until the beef is thoroughly cooked. Cooking time may vary according to beef. Keep it aside.

In a pot, add enough water to boil tapioca.

Once the water starts boiling, add the diced tapioca pieces. Once it is half cooked, add 1/2 tsp turmeric powder and salt to taste.

Cook till the tapioca pieces are soft. Transfer to a colander and keep it aside.

Heat 3 tbsp of coconut oil in a pot. Add 2 onions, sliced, 8 garlic cloves, sliced and curry leaves if available.

Saute until the garlic turns golden brown.

Reduce the heat. Add 2 1/2 tsp kashmiri chilli powder, 1 1/2 tsp coriander powder and 1/2 tsp garam masala. Saute for a minute or till the raw smell is gone.

Add the cooked tapioca and mix well.

Add the beef and 1/3 cup of water. Mix well.

Add 1 tbsp of lemon juice and mash well using a perforated spoon.

Add salt if required. Mix well.

Delicious Kerala style kappa biriyani is ready to be served.

Extra Notes

You can use beef with bone if it is available. It adds more taste to the kappa biriyani.