Monday, November 22, 2010

Kottayam style Kapp Biriyani/Ellum Kappayum (Tapioca Biryani)

Ingredients for Kappa/Tapioca:
Tapioca: 1 kg
Salt: to taste
Grated coconut: 1/2 cup
Garlic chopped: 2-3 pcs
Green chilli: 2 pcs
Small onion chopped: 3-4 pcs

Wash and clean tapioca, cut into small pieces. In a large pan, pour enough water to cover the tapioca and transfer to stove. When its starts boiling, add salt. Cook till done. Drain the water completely and keep aside. Coarsely grind coconut, garlic, green chilli, small onion and turmeric powder. Make a small space in the centre of cooked kappa and put the coconut mixture, cover it with tapioca and transfer again to stove. Reduce the flame to medium, Cook until the rawsmell goes. Remove from fire, mix well with a wooden spoon and set aside.

Ingredients For Beef Curry:
Beef with bones: 3/4 kg
Onion chopped: 3 medium
Tomato chopped: 1 big
Ginger paste: 1/2 tbsp
Garlic paste: 1/2 tbsp
Red chilly powder: 1 tbsp
Coriander powder:2 1/2 tbsp
Pepper powder: 1 tbsp
Fennel seed powder: 1/4 tbsp
Turmeric powder: 2 tsp
Garam masala: 2 tsp
Coconut oil
Salt: to taste
Curry leaves: 2 spring
Water: 2 cups

Clean and cut the beef into small pieces. Heat oil in a manchatti/pan, add ginger, curry leaves and garlic. Saute till the raw smell goes. Add onion fry till golden color. Then add tomato, saute well till the oil appears on the top, add red chili powder, coriander powder, pepper powder, fennel seed powder and turmeric powder. Sauté for 2-3 minutes. Add beef and water to this, mix well. Cover and cook for 30-40 minutes or till done. Add garam masala, stir well.

Final Preperation:
Add the beef to the prepared tapioca little by little (tapioca and beef should be in equal qty) and mix them well with a wooden spoon/stick. Serve hot