Kerala Style Kappa Biryani: A Flavorful Cassava and Beef
Discover the authentic taste of Kerala with this delicious Kappa Biryani, a delightful dish made with tender beef and soft cassava roots. Infused with aromatic spices, garlic, and ginger, and topped with a rich roasted coconut mixture, this recipe is a perfect blend of flavors and textures. Easy to follow, this dish will transport your taste buds straight to the heart of Kerala cuisine.
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.