KAPPA BIRIYANI

Ingredients

1. Tapioca (Peeled and Cubed into pieces) – 4 lbs
2. Beef  with bone(Ribs) – 2 lbs
3. Salt – to taste

 Method of preperation (beef)

1. Diced Shallots (Kunjulli) – 10
2. Minced Garlic – 5 or 6 cloves
3. Minced Ginger – 2 tbsp
4. Slit Green Chillies – 2
5. garam masala – 1 tbsp
6. Meat Masala Powder – 2 tbsp ( Eastern Meat Masala )
7. Red Chilly Powder – 1 tbsp
8. Coriander Powder – 1 tbsp
9. Turmeric Powder – 1 tsp
10. Pepper Powder – 1 tsp
11. Curry Leaves – A sprig
12. Salt – to taste

For Boiling Tapioca

1. Salt – to taste
2. Turmeric – A pinch
3. Water- As needed
4. Coconut -1/2 cup grind with 1 clove of garlic.

For Dry Roasting and Grinding

1. Coriander Powder – 1 tbsp
2. Chilly Powder – 1 tbsp
3. Meat Masala Powder – 1 tbsp
4. Garam Masala Powder – 2 tsp
5. Shallots (Kunjulli) – 6
6. Curry Leaves – A sprig
7. Garlic – 3 or 4 cloves

Preparation Method

1. Wash the beef thoroughly and drain all water.
2. Marinate the beef with all the above first  ingredients and keep it aside for 30 minutes.
3. Meanwhile, boil the tapioca pieces along with salt and a pinch of turmeric until tender. Be careful not to overcook the tapioca.
4. Drain the water and Add grinded coconut and keep aside keep the tapioca pieces aside.
5. Cook the marinated beef with 1/2 cup water.  The cooking time varies depending on the beef used.  .
6. Reduce heat and add coriander powder, chilly powder and garam masala powder. Fry for 2 minutes.
7. Grind all the dry roasted items with very little water to form a thick paste.
8. Add the cooked tapioca pieces to the same pan,
9. Take around 1/2 to 1 cup of gravy from the cooked beef and add it to the pan. Mix everything lightly. Add more salt if needed.
10. Cover and cook on medium low heat for 10 minutes stirring occasionally.
11. If you feel the dish is dry, add more gravy from the cooked beef .
12. After ten minutes, remove lid and mix everything thoroughly. Be careful not to fully mash all the pieces. The dish should have some chunks of tapioca and beef ribs
13. Garnish with fried Onions and curry leaves