- Pressure cook the marinated beef pieces adding 1/4 cup water for 3 – 4 whistles or until done. Set aside. Cook the tapioca pieces in enough water to cover them, adding salt. When tapioca is done, switch off and drain the water completely. Transfer it back to the pot, add the grated coconut and mix well. Set aside until ready to use. Heat coconut oil in a pan and add the thinly sliced shallots, ginger-garlic and green chilies. When onion turns light brown, bring down the heat to low and add turmeric powder, chilly powder, coriander powder, pepper powder and garam masala powder. Bring down the heat to low and stir until their raw smell disappears completely. Now add the prepared beef gravy. Mix well. Bring to a boil. Cover and cook for 5 – 6 minutes over medium-low until the gravy is thick and add the mashed tapioca and a few curry leaves. Mix well. Taste check for salt. Heat 1 – 2 tsp coconut oil in a small pan. Splutter mustards and fry dry red chilies. Add a few curry leaves and sliced shallots and saute until the shallots turn golden. Pour this over the prepared kappa Mix well. Serve hot.
Kappa biryani
#myrecipe
By Radha Nelanti
Jan, 27th
647
Servings
4 persons
Cook Time
25 minutes
Ingredients
16
- 18
Ingredients
- Mutton
- Curry leaves
- Turmeric powder
- Red chilli powder
- Pepper powder
- Salt
- Eater
- Tapooca
- Coconut grated
- Shallots
- Ginger garlic
- Green chillies
- Coriander powder
- Pepper powder
- Garam masala
- Oil
- Mustard
- Dried red chillies
