Kappa Biryani

Ingredients

• - tapioca biryani
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

1. Cook tapioca: Peel and boil 500g kappa (tapioca) in salted water until very tender. Drain and shred roughly.
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. Pressure cook beef: Pressure cook marinated beef with half cup water for 6-8 whistles until very tender. Save the stock.
4. Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.
5. Add whole spices: Add 3 cardamoms, 3 cloves and 1 cinnamon. Fry 30 seconds.
6. Add cooked beef: Add the tender beef pieces. Toss on high heat 5-6 minutes until slightly dried.
7. Add shredded tapioca: Add the shredded cooked tapioca. Mix well with the beef masala.
8. Add beef stock: Pour 3-4 tbsp of the saved beef stock. Toss everything together.
9. Cook until combined: Cook on medium heat 5-6 minutes until everything is well blended and slightly dry.
10. Serve: Adjust salt. Kappa biryani is a beloved Kerala street food — tender beef with soft tapioca. Serve with raita.