Kappa Biriyani/Ellum Kappayum

Ingredients:
Tapioca – 1 kg (Roughly chopped)
Water
Curry leaves

Beef – 1 kg (with bones)
Ginger – 1 big piece (Crushed)
Green chilly
Turmeric powder – ¼ tbsp
Pepper powder – ½ tbsp
Salt

Onion – 2 (Finely chopped)
Ginger – 1 big piece (Crushed)
Garlic (Crushed)
Curry leaves
Mustard seeds
Dry red chillies
Turmeric powder – ¼ tbsp
Coriander powder – 2 tbsp
Red chilly powder – 1 tbsp
Pepper powder – 1½ tbsp
Salt
Oil

Fennel seeds – 1 tbsp
Cinnamon – 1 big piece
Cloves – 8
Cardamom – 8
Star anise – 3
Mace – A small piece

Steps:
Dry roast the whole spices and powder finely. Set aside.

Add beef to a pressure cooker along with crushed ginger, green chilly, turmeric powder, pepper powder, salt and half cup water.
Loosely close the cooker and cook on medium flame.
Once the beef becomes hot, it will leave moisture.
Then mix well and pressure cook for 1 whistle on high flame and on medium flame for 20-30 minutes.

Cook tapioca adding enough water, salt and curry leaves in a pan.
Once cooked, drain and discard the water.

Heat coconut oil in a pan.
Add mustard seeds and let it splutter.
Add dry red chilly.
Add onion, garlic, ginger and curry leaves.
When the onion turns soft, lower the flame and add turmeric powder. Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Add pepper powder, cooked beef along with the gravy, drained tapioca and ¾th of ground whole spices.
Mix well on medium flame.
Cover and cook for 10 minutes.
Kappa biriyani is ready. Enjoy hot.

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