Kerala Style Kappa Biryani recipe
Kerala-style Kappa Biryani, also known as Ellum Kappayum (Bone and Tapioca) or Kappa Biriyani, is a traditional dish from Kerala, India, popular among the state’s Christian and Muslim communities. It’s a hearty, flavorful dish made from kappa (tapioca) and meat (typically beef, but sometimes chicken or mutton). Unlike the rice-based biryanis found in other parts of India, this dish uses tapioca as the base ingredient, making it unique to Kerala’s cuisine.
Key Ingredients
The main ingredients of Kappa Biryani include:
- Cassava (Kappa): This root vegetable is the star of the dish. It’s rich in carbohydrates and has a slightly nutty flavor when cooked.
- Beef: Tender pieces of beef add richness and depth to the dish. The meat is usually marinated with spices to enhance its flavor.
- Spices: Common spices used include coriander powder, chili powder, turmeric, and garam masala, which contribute to the dish’s unique taste and aroma.
- Coconut: Grated coconut is often added, giving the biryani a creamy texture and a hint of sweetness.
Cooking Method
Making Kappa Biryani involves a few simple steps. First, the beef is cooked with spices until tender. Meanwhile, the cassava is boiled until soft. The two components are then layered together, and roasted coconut is sprinkled on top for added flavor. The dish is then covered and allowed to steam, allowing all the flavors to meld together.
Cultural Significance
In Kerala, Kappa Biryani is not just a meal; it’s a cultural experience. It’s often served during special occasions, family gatherings, and festivals. Enjoying Kappa Biryani is a way to bring people together and celebrate the rich culinary traditions of the region.
Kerala Style Kappa Biryani: A Flavorful Cassava and Beef
Ingredients
- 1 kg Beef cubed
- 1.5 kg Cassava Roots peeled and cubed
- 3 tablespoon Coconut Oil
- 12 cloves Garlic chopped
- 2- inch piece Ginger chopped
- 2 Green Chillies chopped
- 1 Onion, sliced
- 20 Shallots sliced
- 1 tablespoon Chilli Powder
- 3 tablespoons Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Vinegar or Lime / Lemon Juice
- 3½ teaspoon salt
- 2 tablespoons coconut oil
- 2½ teaspoons Garam Masala or 5 teaspoons Meat Masala
- ½ cup Water
- ½ teaspoon Mustard Seeds
- 3½ teaspoons Salt
- 3 sprigs Curry Leaves
- 1 cup Grated Coconut
- 2½ teaspoons Crushed Black Pepper
Instructions
Prepare the Cassava and Beef:
- Wash and cut the cassava into cubes. Wash and cut the beef into cubes as well.
Cook the Beef:
- Heat 3 tablespoons of coconut oil in a pressure cooker. Reduce heat to medium.
- Add the chopped ginger, garlic, and green chillies. Stir for 30 seconds.
- Add the sliced onion and shallots, along with 3½ teaspoons of salt. Sauté until the onion turns golden brown. You may increase the heat to medium-high for faster browning.
- Reduce the heat to low and add the coriander powder, chili powder, turmeric powder, and garam masala. Stir for 30 seconds.
- Add the beef cubes, ½ cup of water, and lime/lemon juice. Mix well, then close the pressure cooker.
- Cook on high heat until the first whistle, then reduce the heat and let it cook for another 2-3 whistles. Turn off the heat and allow it to cool down.
Cook the Cassava:
- In a separate pan, add the cassava cubes and enough water to cover them. Cook over high heat.
- Once the water starts boiling, add 3½ teaspoons of salt. Continue cooking until the cassava is soft. Drain the water and set the cassava aside.
Prepare and Crush the Coconut Mixture:
- Heat 2 tablespoons of coconut oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves and grated coconut. Roast the coconut over medium heat, stirring continuously until it turns golden brown. Be careful not to burn it.
- Once golden, turn off the heat. Transfer the roasted coconut mixture to a bowl and let it cool slightly.
- Using a mortar and pestle or a food processor, crush the roasted coconut mixture until coarse.
Assemble the Kappa Biryani:
- In a large pan, add the cooked beef and turn on the heat. Add 2½ teaspoons of crushed black pepper. When it starts to boil, spread the cooked cassava evenly over the beef, followed by the crushed coconut mixture. Do not stir.
- Cover the pan with a lid and cook for another 2-3 minutes over medium heat.
- Remove the lid, mix everything well, pressing some of the cassava pieces to combine them with the beef.
- If everything is cooked and right consistency, then turn off the heat.
Garnish and Serve:
- Garnish with chopped coriander leaves. Serve hot and enjoy your Kerala-style Kappa Biryani!
- This version adds a special texture by crushing the roasted coconut mixture, enhancing the flavor and consistency of the dish.
This dish brings the essence of Kerala to your table, combining delicious flavors and comforting ingredients. Once you experience it, you’ll understand why Kappa Biryani is cherished by many.