Friday, January 7, 2011

Kappa Biriyani(Tapioca Biriyani)


Turmeric powder-1tsp

Pearl onion (sliced)-1cup
Ginger paste-2tsp
Garlic paste-1tbsp
Green chilly-3
Curry leaves-2springs

Shredded coconut-1cup
Fennel seeds-1/2tsp
Turmeric powder-1tsp
Chilly powder-1&1/2tbsp
Coriander powder-2tbsp
Garam masala-1tsp

Coconut oil-1tbsp
Mustard seeds-1tsp
Dry red chilly-3
Pearl onion (chopped)-4
Curry leaves-2springs

  •  Cook tapioca with water, turmeric powder and salt.
  •  Dry roast shredded coconut and fennel seeds until brown. Add turmeric powder, chilly powder, coriander        powder and garam masala and fry for few seconds. Grind it with water to a fine paste.
  •  Marinate beef with ground paste, ginger-garlic paste and salt for 2 hours. Pressure cook beef with ½-cup water, onion, tomato, green chilly and curry leaves.
  •  Mix cooked tapioca with beef and cook on low flame for 10 minutes.
  • Heat 1 tbsp oil and splutter mustard seeds. Fry dry red chilly, chopped onion and curry leaves. pour it over the biriyani