Kappa Biryani

Method

1. 1

   Cook tapioca: Peel and boil 500g kappa (tapioca) in salted water until very tender. Drain and shred roughly.

2. 2

   Marinate beef: Cut 500g beef into small cubes. Mix with 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate 1 hour.

3. 3

   Pressure cook beef: Pressure cook marinated beef with half cup water for 6-8 whistles until very tender. Save the stock.

4. 4

   Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.

5. 5

   Add whole spices: Add 3 cardamoms, 3 cloves and 1 cinnamon. Fry 30 seconds.

6. 6

   Add cooked beef: Add the tender beef pieces. Toss on high heat 5-6 minutes until slightly dried.

7. 7

   Add shredded tapioca: Add the shredded cooked tapioca. Mix well with the beef masala.

8. 8

   Add beef stock: Pour 3-4 tbsp of the saved beef stock. Toss everything together.

9. 9

   Cook until combined: Cook on medium heat 5-6 minutes until everything is well blended and slightly dry.

10. 10

    Serve: Adjust salt. Kappa biryani is a beloved Kerala street food — tender beef with soft tapioca. Serve with raita.