Kappa Biriyani (Ellum Kappa)

Kappa biryani - a delicious whole meal with tapioca & beef

Kappa Biriyani (Ellum Kappa)

Kappa biryani - a delicious whole meal with tapioca & beef

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By Avon Johns

Published On: 19 May 2010

Rating: 3
33 Votes, 7 Reviews
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30 Minutes
Served : 4
Print Recipe
Kappa Biriyani (Ellum Kappa) Kappa Biriyani (Ellum Kappa) By Avon Johns Kappa Biriyani (Ellum Kappa) Published: Kappa biryani - a delicious whole meal with tapioca & beef 3 stars based on 7 reviews Total time: Yield: 4 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
For preparation of tapioca:
Tapioca : 1 kg
Coconut(scraped) : 1 cup
Garlic : 1 big pod
Green chillies : 5 nos
Cumin seeds(Jeera) : 1/2 tsp
Turmeric Powder : A pinch
Salt : As reqd
For preparation of beef:
Beef with bones(specially ribs and belly mixed) : 1 kg(cut into small pieces)
Onion : 3 nos(sliced)
Green chillies : 4 nos(split)
Ginger(finely chopped) : 1 tbsp
Garlic(finely chopped) : 1 tbsp
Curry leaves : 1/2 cup
Chilly powder : 1 tbsp
Turmeric Powder : 1 tsp
Coriander powder : 1 1/2 tbsp
Garam masala Powder : 1 tsp
Mustard : 1/2 tsp
Coconut oil : As reqd
Shallots(Kunjulli) : 250g(cut it two pieces)
Fresh Coconut cuts(small pieces) : 1/2 coconut
Salt : As reqd
Egg : 1 no(beaten)
For preparing coconut paste:
Coconut(scraped) : 1 cup
Fennel seeds(Perum jeerakam) : 1 tsp
(tastes Better with the beef with fat)
Directions:
1. For tapioca preparation:
1)Cut tapioca into small pieces and boil it until cooked. Strain the water. 2. Grind scraped coconut, garlic pod, green chillies, turmeric powder and cumin seeds to a thick smooth paste. 3. Add salt and coconut mixture to tapioca and keep in low flame with the lid closed for 5 minutes for the coconut mixture to cook. 4. Once done, mix the tapioca with the coconut well and keep aside. 5. For beef preparation:
1)Take a pressure cooker and heat. 6. Pour some coconut oil and put mustard seeds and some curry leaves. 7. Once the mustard seeds start to splutter, add sliced onions, ginger, garlic and green chillies. Saute for 2 minutes till the onions get soft. 8. Add chilly powder, coriander powder, turmeric powder and garam masala to the onions and mix well for 1 minute. 9. Add beef, coconut cuts and small onions and mix well. Add half cup water and salt and close the lid of pressure cooker. Cook it for 20 minutes until the beef cooks properly. 10. Open the pressure cooker and add the tapioca to the beef. Mix well. 11. Grind coconut with aniseed to a thick fine paste and and add to the tapioca beef mix. 12. Cook it for 5 minutes and add the beaten egg. Mix well. 13. Finally add some fresh coconut oil and curry leaves over the top of this mixture and close the lid. 14. Keep it for ten minutes and serve hot.

Ingredients

Directions

Step 1

For tapioca preparation:
1)Cut tapioca into small pieces and boil it until cooked. Strain the water.

Step 2

Grind scraped coconut, garlic pod, green chillies, turmeric powder and cumin seeds to a thick smooth paste.

Step 3

Add salt and coconut mixture to tapioca and keep in low flame with the lid closed for 5 minutes for the coconut mixture to cook.

Step 4

Once done, mix the tapioca with the coconut well and keep aside.

Step 5

For beef preparation:
1)Take a pressure cooker and heat.

Step 6

Pour some coconut oil and put mustard seeds and some curry leaves.

Step 7

Once the mustard seeds start to splutter, add sliced onions, ginger, garlic and green chillies. Saute for 2 minutes till the onions get soft.

Step 8

Add chilly powder, coriander powder, turmeric powder and garam masala to the onions and mix well for 1 minute.

Step 9

Add beef, coconut cuts and small onions and mix well. Add half cup water and salt and close the lid of pressure cooker. Cook it for 20 minutes until the beef cooks properly.

Step 10

Open the pressure cooker and add the tapioca to the beef. Mix well.

Step 11

Grind coconut with aniseed to a thick fine paste and and add to the tapioca beef mix.

Step 12

Cook it for 5 minutes and add the beaten egg. Mix well.

Step 13

Finally add some fresh coconut oil and curry leaves over the top of this mixture and close the lid.

Step 14

Keep it for ten minutes and serve hot.

user
Reply
Joseph Thomas

Tried it today. Did not make the coconut paste suggested in the last part but still it tasted awesome. Thanks for this recipe

user
Reply
joshy v g

thenga varutharachu ithu undakkarundu . athu engane anu?????????

user
Reply
Savitha Roben

Will try this today evening.. ;)

user
Reply
ALLEN

undakkan pattiyilla...bt kandapol kothi avunnuuuuuu............congrats

user
Reply
jeena

good reciepie..worth trying... i didnot add water to beef.. and the consistency was right..

user
Reply
tony

Its very tasty. Thank you.

user
Reply
Bipin

Great, useful recipe..

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