Ingredients

• 2 medium size Kappa/Tapioca washed, peeled and chopped into small cubes
• ½ tsp turmeric
• Salt to taste
• Ingredients for Beef Curry Preparation:
• 1 ½ lb beef diced into small pieces (Around ½ to ¾ kg)
• 3 tsp roasted coriander powder
• 1 ½ tsp roasted chili powder
• 1 tsp freshly grounded pepper powder
• ½ tsp turmeric powder
• 1 ½ tsp fresh garlic paste
• 1 tsp fresh ginger paste
• 2 + 2 green chilies
• 2tsp coconut oil or any oil
• 1 medium size onion coarsely chopped
• 1 medium size tomato diced
• ¾ + ¼ tsp garam masala
• 1 cup green peas
• 1 sprig curry leaves
• ½ cup water
• Salt to taste
• For the seasoning:
• 2 tsp coconut oil or any oil
• ¾ tsp mustard seeds
• 4 dry red chilies
• 1 sprig curry leaves
• ½ cup finely chopped red onions for garnishing

Directions:

To Prepare Kappa/Tapioca:

Wash the cubed pieces thoroughly in cold water; fill a large saucepan with water enough to cover the Kappa/Tapioca and bring to a boil.

When it boils, drain the water and fill the pan again with cold water and add salt and turmeric and cook until the kappa/tapioca is soft when pierced with a fork/knife.

Drain off the water completely and keep it aside.

To Prepare the Beef Curry: Marinate the beef, thoroughly blending the ingredients from 2 to 7 and adding two green chilies and salt and keep it in the room temperature for 30 minutes and then pressure cook at medium heat.

wait for 4-5 whistles. Then switch off the stove and wait till the sizzling sound stops.

There is no need to add water while pressure-cooking the beef,

Heat 2 tsp oil in a pan and sauté the chopped onion and 2 slit opened green chilies until translucent and at this stage,

add diced tomatoes and cook well. Now add the ¾ tsp garam masala and mix well.

To this mixture, add the pressure-cooked beef and stir and combine well; add ½ cup of water and salt and bring to a boil in medium heat.

When it boils, do a taste test and adjust the salt level and add fresh curry leaves and stir it and also add 1 cup of peas. Let the peas cook along with the meat for 4-5 minutes and later reduce the heat to the lowest level until the gravy is thick enough; do not make it too dry as the gravy is required to blend well with the Kappa/Tapioca.

Preparation of Kappa Biriyani:

Add the cooked Kappa/Tapioca pieces to the beef gravy (both should be in equal quantities) and mix them well and finally toss with ¼ tsp garam masala to get the aroma and the flavor of the spices, at low flame.

In another small pan, heat 2 tsp oil and splutter mustard seeds, dry red chilies and curry leaves and pour this seasoning onto the Kappa Biriyani. Garnish with fresh finely chopped big onions before serving.