Just wanted to share this beautiful slide today... Lost and found...
I have already shared a version of Kappa Biriyani before, which is a family favorite. This is a much more easier version, that I made when I had little time on hand. All you need is two pressure cookers and a colander to drain the tapioca and you are done in no time! The taste is slightly different as there is no sauteing of masalas, but who cares as long as the dish is done! Umma prefers the first version and does not mind this one if I am time tied, so it balances the whole thing! Reminds me that I haven't made any kappa biriyani in a long time... Off to the recipe....
I have already shared a version of Kappa Biriyani before, which is a family favorite. This is a much more easier version, that I made when I had little time on hand. All you need is two pressure cookers and a colander to drain the tapioca and you are done in no time! The taste is slightly different as there is no sauteing of masalas, but who cares as long as the dish is done! Umma prefers the first version and does not mind this one if I am time tied, so it balances the whole thing! Reminds me that I haven't made any kappa biriyani in a long time... Off to the recipe....
Kappa Biriyani ~ Tapioca with Beef Version #2
Serves 4
Ingredients:
1 kg tapioca, peeled, chopped and cleaned
1/2 tsp turmeric powder
Salt to taste
1/2 tsp turmeric powder
Salt to taste
For masala:
500 gm boneless beef, cleaned
2 heaped tbsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp fennel powder
1/4 tsp cumin powder
Salt to taste
1 large onion, sliced
1 tomato, chopped
1 tsp ginger paste
1 tsp garlic paste
For tempering:
2 tbsp coconut oil
1 tsp mustard seeds
6 shallots, sliced
3 dry chillies
2 sprigs curry leaves
Method:
Cook the tapioca with turmeric and salt in lots of water till done. I pressure cook for three whistles. Drain and reserve.
In a pressure cooker, combine all the ingredients for the masala and mix very well. Allow to rest for 15 minutes. Pressure cook on high for 3 whistles or till the beef is done. Allow the pressure to go by itself. Open the lid and check to see the moisture level. If there is too much liquid, cook on high flame till the liquid reduces to your likeness. Do not reduce too much, otherwise your biriyani will be dry!
In a large saucepan, heat coconut oil. Splutter mustard seeds. Add the shallots, dry chillies and curry leaves and fry till the shallots are browned. Add the cooked tapioca and toss it. Now add the beef masala and give it a good mix. Cook on simmer for 5-8 minutes for the flavors to incorporate.
Serve warm!