Ellum Kappaum / Kappa Biriyani / Tapioca Biriyani

Ingredients

Tapioca – 1 kg cut into small pieces

Turmeric powder – 1/2 tsp

Salt – 1 tsp

Water – 3 cups

Beef with bones – 500 gm cut into small pieces

Onion – 1 big sliced

Ginger – 1 tbsp crushed

Garlic – 1 tbsp  crushed

Coriander powder – 2 tbsp

Chilly powder – 1 1/2  tsp

Turmeric powder – 1/2  tsp

Pepper powder – 1 tsp

Garam masala – 1 tsp

Aniseed powder / Perumjeeraka podi – 1 tsp

Salt – to taste

Water – 1 cup

For Grinding

Grated coconut – 1 1/2 cups

Green chillies – 4

Cumin seeds – 1/2  tsp

For Tempering (optional)

Coconut oil – 1 1/2 tbsp

Mustard seeds – 1 tsp

Small onions – 5 sliced

Dry red chillies – 4 broken

Curry leaves – 2 sprigs

Method

Pressure cook the tapioca pieces along with turmeric powder, salt and water for 10 minutes on a low flame, after the first whistle.  Allow it to cool.  Drain the excess water and keep it  aside.  Pressure cook the beef pieces along with onion, ginger, garlic, spice powders, salt and water, till done.  Grind the coconut, green chillies and cumin seeds to a coarse paste.  Add this paste to the boiled tapioca and mix well.  Keep covered and simmer for 3 minutes.  Add the cooked beef to the tapioca mixture and mix well.  Simmer it for 2 minutes.  Heat oil in a pan and splutter mustard seeds.  Add small onions, chillies and curry leaves.  Fry till the onions turn golden brown.  Pour it over the biriyani and mix well.  Now lip-smacking ‘Ellum Kappayum / Kappa Biriyani / Tapioca Biriyani’ is ready to be served.  Enjoy with your loved ones!

Option 2

Tempering can be avoided.  Add coconut oil and curry leaves to the kappa biriyani, mix well and keep it covered for 15 minutes before serving.  But add the small onions while grinding the coconut.