Kappa Biryani /Tapioca Biryani /Ellum Kappayum /Tapioca with Meat

Back home in Kerala, we used to cook Kappa-Yuca /Cassava in different ways. One of the very famous delicious preparation is Kappa /Tapioca Biriyani. It basically varies from region to region. Some people call Kappa Biriyani as Ellum Kappayum while others call it as Kappayum irachiyum, Whatever be the name or recipe followed for Kappa Biriyani, the common approach is Tapioca/Kappa cooked, mashed and combined with meat masala and seasoned with spices.

This is a common street food /thattukada special in Kerala, where it is eaten as an snack, or main course dish. Thattukada means small temporary food shop seen on the roadside, where food is served in a plate. Usually the meat used is beef, but it can be made with chicken, lamb/goat /pork according to your preference...It is easy to make at home, yet tastes like it came from your favorite Thattukada or Restaurant. It's delicious, one-pot gourmet delight that will definitely impress your family and friends!

Recipe for Kappa Biryani /Tapioca Biryani /Ellum Kappayum /Tapioca with Meat

Serves : 4

Ingredients : 

For Kappa/Tapioca :

Kappa / Tapioca /Yuca/Cassava : 1 kg /2 lb, peeled and cut into medium cubes

Turmeric Powder : 1/2 tsp

Grated Coconut : 1/2 cup

Ginger : small piece

Green chillies : 2-3

Shallots : 2-3

Salt to taste

For the Meat Masala :

Meat with bones - Beef /Chicken /Lamb /Pork : 1/2 kg /1lb, (I used Mutton)

Red Small Onions /Shallots : 10-15 (thinly sliced) or 1 medium onion

Green Chillies : 2 slit

Ginger : 1 tbsp (minced)

Garlic : 1 tbsp (minced)

Turmeric powder :1/4 tsp

Red Chilly Powder : 2 tsp

Coriander Powder : 3/4 tsp

Black Pepper powder : 1/2 tsp

Biriyani Masala or Garam Masala Powder : 1 1/2 tsp

Curry leaves : 2 sprig

Coconut oil : 1 tbsp

Salt to taste

Water : 1/4 cup

For the Seasoning :

Coconut Oil : 1 tsp

Small Red Onion /Shallots : 2 - 3, thinly sliced

Mustard Seeds: 1/4 tsp

Dry Red Chillies : 2

Curry leaves : few

Method of Preparation :

Cooking the Meat Masala :

1. Marinate the meat with minced ginger, garlic, red chilli powder, turmeric powder, coriander powder, black pepper powder and 1 sprig curry leaves for 1hr.

2. Heat coconut oil in the pan, add the chopped small onions and saute unitll it turns to translucent and light brown in color. Add the biriyani masala, green chillies, and remaining curry leaves and saute for couple of seconds.

3. Add the marinated meat, combine well and pressure cook it by adding 1/4 cup water for 3 whistles or until done (Note : Depends on the meat you are using, if it is chicken 2 whistle is fine). Set aside.

Cooking the Kappa /Tapioca :

1. Clean the impurities of tapioca/kappa and peel the skin and chop into medium pieces.

2. Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely, cook uncovered and allow to boil.

3. When the water boils,remove and drain the water and again add the same amount of water, turmeric powder, salt and cook untill it turns to soft. (Note : It should not be watery and too soft, so keep checking occasionally as some tapioca roots cook fast and some take longer time.)

4. Remove from the fire and keep it aside for 5-10 minutes and drain the excess water and set aside.

5. Combine the grated coconut, shallots, ginger and green chillies in a grinder till crushed.

6. Add this to the cooked tapioca and mash the tapioca pieces well while mixing.

Final Cooking :

1. Mix this cooked meat masala with the mashed tapioca and combine well.

2. Heat 1 tsp coconut oil in a frying pan. Splutter mustards and add dry red chilies, curry leaves and sliced small onions and saute until it turn golden brown.

3. Pour this over the prepared tapioca biriyani and serve hot and Enjoy!

This recipe goes to Kerala Kitchen hosted by Magpie


Related Posts :

Mutton Biryani 
Meen/Fish Biryani
Prawns /Shrimp Biryani /Chemmeen Biryani
Chicken Biryani - Kerala Style
Egg /Mutta Biryani
Neychoru/Ghee rice

Click here for more Tapioca /Kappa Recipe

Happy Cooking!