Kappa Biriyani / Kerala Tapioca Biriyani/ Irachi Kappa

by | Nov 8, 2018 | Beef, Christmas Recipes, Dinner, Easter Recipes, Eid Specials, Festive Specials, Kerala Recipes, Lunch | 0 comments

Kappa Biriyani / Kerala Tapioca Biriyani/ Erachi Kappa

Kappa Biriyani or Irachi Kappa/ Ellum Kappayum is a must try Kerala delicacy that is a feast to behold, with a delightful blend of flavours. Kerala Kappa Biriyani is a wholesome meal, a delightful duet of Kappa and Beef, a flavourful mixture of Tapioca and spicy Beef that is an all -time favourite of non-vegetarians in Kerala. Mostly popular in middle Kerala, in Kottayam and Idukki region, this Kappa Biriyani is a popular dish in Thattukada or street food menus like Chenda Kappa, Kappa vevichathu with beef roast or Red fish curry. Although recipes differ from region to region, the outcome is always delectable, as the Beef Kappa Combo is a treat to remember. Tapioca is also known by other names like Cassava, Yuca; Kappa, Kollikizhangu, Maracheeni etc. 

Some foods are embedded in our memories and taste buds; soulful, comfort dishes that we would love to have at any time of the day. Kappa Biriyani is a preferred meal at home,be it for lunch or dinner, and enjoyed wholeheartedly by everyone. Like Biriyani, it is a complete meal and great for special occasions/ get-togethers. Spice coated Beef and Kappa create a great harmony of flavours with enticing aroma that makes Kappa Biriyani extremely tempting.

Keralites love all Beef combinations like Beef and koorkka, Beef and Vazhakka (unripe Banana), Beef and Beetroot, Beef and Mushroom etc., apart from Beef Pepper Fry, Beef ularthiyathu, Meatball curry and Spicy Beef curry. It is advisable to include lots of vegetables in your diet and have red meat in moderate portions. Like I had mentioned before, it is better to eat everything in moderation rather than deprive ourselves the happiness of enjoying our favourite dishes.

If you like authentic Kerala dishes, wander through my recipes like Karimeen Mappas, Red fish curry, Kakka Irachi Ularthiyathu, Nadan Tharavu Puralan, Duck pepper Roast, Nadan chicken curry, Thattukada Chicken fry, Squid fry, Chemmeen roast, Ayala/ Mackerel Mango curry etc. There are also variety vegetarian dishes- sadhya specials, thoran, Veg. stir fry and curry dishes.

Kappa Biriyani can be prepared with Mutton and chicken as well; although I prefer the Beef combination. Beef ribs are best suited for this preparation, but since I couldn’t get the same, I bought Beef with some joint Bones. This recipe for Kappa Biriyani is special, my original recipe, with carefully selected spices and different style of preparation. Beef is prepared with herbs and spices, then combined with mashed Tapioca and roasted coconut and spices that adds to the appeal. I am sure you all will enjoy this delectable Kappa Biriyani. Here goes the recipe.

Ingredients for Kappa Biriyani:

Beef ribs/ Buffalo meat with bones

: 1 kg

Tapioca / Kappa

: 1 kg

Onion

: 2 nos.

Garlic

: 12 cloves

Ginger

: 1 ” piece

Curry Leaves

: 4 sprigs

Coriander powder

: 2 tbsp

Chilli Powder

: 2 tbsp – 2 ½ tbsp

Turmeric Powder

: 1 tsp

Pepper Powder

: 1 tsp

Garam Masala (check link)

: 1 tsp

Vinegar

: 1 tsp

Coconut oil

: 2 tbsp                                                     

Ingredients for Roasted Masala:

Grated Coconut

: 1 cup

Coriander Powder

: 1 tsp

Chilli Powder

: 1 tsp

Turmeric powder

: a pinch

Perumjeera / Fennel seeds

: 1 tsp

Garam Masala

: ½ tsp

 

Method:

Peel the skin of Tapioca, clean thoroughly and cut into small pieces and keep in water. Boil enough water and cook Kappa/ Tapioca till soft, add salt and simmer for one minute and drain. Mash this Tapioca and keep aside.

Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa

Wash and clean Beef pieces and drain well.  In a pressure cooker heat coconut oil, add sliced garlic and fry for half a minute. Next add chopped ginger and fry followed by sliced Onion and Curry leaves. Sauté till limp and add turmeric powder, Coriander powder, Chilli Powder, Pepper powder and Garam Masala.  Add the Beef pieces, enough salt and vinegar, combine well and pressure cook the beef till soft. 

Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa

Roast the coconut in a pan till it turns light brown, then add perumjeera, coriander, chilli powder, garam masala, turmeric and fry again till the aroma starts releasing. Grind this coarsely and keep aside. If there is excess water in Beef, try simmering it on full heat till you get thick gravy, enough to coat the Kappa. Add the mashed Kappa to the beef. Next, add the ground Roasted Coconut Masala to the Ellum Kappa. Keep the flame on low and combine everything well.

Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa Kappa Biriyani / Kerala Tapioca Biriyani / Erachi Kappa

Switch off the flame and keep it covered for few minutes to release flavours. Transfer to a serving plate, and garnish with some chopped onions. You may also season this with some mustard, shallots, dried chili and curry leaves fried in coconut oil. Enjoy the Kappa Biriyani while hot.

Tips:

  • Adjust the chilies and other spices according to your spice tolerance level.
  • The middle core of the Tapioca should be removed before cutting into small pieces.
  • Boil the water first, before adding Tapioca pieces. There should be enough water to cover the Kappa pieces.
  • Coconut oil should be used for best flavours and taste.
  • While cooking beef, do not add water, as it releases enough water.
  • Cooking time required could vary according to your pressure cooker. Usually it takes 8 minutes or little more on slow flame after the first whistle. It should not be overcooked.
  • Check the link for Garam Masala – “How to make Garam Masala at home” for best results.
  • Coconut should be roasted to a slight brown color. Do not brown it more like in Theeyal, as it will affect the flavours.

If you like this Kappa biriyani recipe, please share with your friends using the share buttons on the side or put in your comments. I will be happy to see your comments. God Bless!!

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