Kappa biriyani or tapioca biriyani. 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. Kappa Biryani (Tapioca Biriyani, Kappa Biriyani) - Sample and easy recipe for making the famous Kerala dish Kappa Biryani.

Some people call Kappa Biriyani as Ellum Kappayum while others call it as Kappayum irachiyum, Whatever be the name or recipe followed for Kappa Biriyani, the common approach is How to make Kappa - Tapioca Biryani - Ellum Kappayum Tapioca with Meat: Cooking the Meat Masala Kappa Biriyani is a street food legend. A traditional dish, it is a delicacy among Christian families in southern Kerala and is mostly known as Beef and tapioca (kappa). You can cook Kappa biriyani or tapioca biriyani using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kappa biriyani or tapioca biriyani

You need 1/2 kg of Tapioca.
You need 1/2 kg of Chicken with bones.
It's 2 tbsp of Ginger- garlic -greenchilly paste.
It's 3 of Onions.
Prepare 2 of Tomato med.
Prepare 3 tbsp of Chilli powder.
It's 1 tbsp of Coriander powder.
You need of Turmeric powder.
You need 1.5 tsp of Garam masala powder.
It's of Salt.
It's 2 inches of Cinnamon.
You need 1 tsp of Fennel seeds.
You need of Cloves.
You need 1 of Bay leaf small optional.
It's 1 of Lemon.
It's leaves of Curry.
You need of Coriander leaves optional.
It's of Coconut oil.

In northern Kerala, it is known as Kappa biriyani. Kappa Biriyani (Ellum Kappayum) is a delicious and traditional dish cooked with mashed tapioca and spicy beef curry. This is a popular street food. Beef is protein rich and the healthy combination with cooked tapioca makes the dish special.

Kappa biriyani or tapioca biriyani step by step

Peel and clean the tapioca and cut into big chunks.....
Marinate chicken in 1.5tbsp chilli powder+a pinch of turmeric powder+salt+1/2tsp garam masala powder+1tbsp lemon juice for atleast an hour or more.... Later add 1/4 of the onions and pressure cook adding 1/2cup water for 2 whistles.....
Cook tapiocas in lots of water when dey cum to a boil discard that water and fill water and cook by adding 1/4tsp turmeric powder and salt till done.... Later drain the water completely.
Heat a kadai pour 2-3 oil and tip in whole spices when they are aromatic add onions+curry leaves and fry till they are browned here and there then add tomatoes and cook till mushy..once they are mushy add ginger-garlic-green chilli paste and saute till their raw smell disappears.... Now add in all the dry masalas and saute for a minute... if needed add lil water and saute......
Then tip in the cooked chicken along with it's gravy and give it a good mix...add some coriander leaves chopped and now close the lid and cook on low flame for 3-4 mins...open and add cooked tapiocas and a sprig of curry leaves and mix nicely and close the lid for 2 more mins so that all flavors of gravy seep into the tapiocas..now squeeze 1/2lemon give it good mix n later mash the tapiocas nicely and swicth off the flame..
If u want u can garnish with chopped onions and coriander leaves..... serve hot......

You can explore a well detailed recipe of Kappa Biriyani here. Kappa (Tapioca) Biriyani - A Thattukada Specialty ! Preparation of tapioca/cassava/Yucca root in a Kerala fast-food style! Last time when we went to India, my brother introduced us to one more delightful "thattu" variety called Kappa Biriyani, a mix of tapioca/yucca. Kappa (Tapioca), elevated and stuffed to the brim with traditional biriyani ingredients, spices and techniques, is among the tastiest delicacies that God's Own Country Method of Preparation Clean and cut the tapioca into small pieces.