Kappa Biryani Recipe | Kerala Tapioca Biryani (Kappa Erachi Recipe)
Kappa Biryani also known as Tapioca Erachi Biryani is a spicy flavourful Kerala dish made with Kappa (Tapioca), meat or veg of choice, spices, onions, roasted coconut and coconut oil. It is a traditional recipe that is comforting, home style and filling.
Equipment
Pressure cooker
Cooking pot
Ingredients
For Cooking Tapioca
- 500 grams Tapioca (Kappa or Cassava)
- 2 teaspoon Salt to taste
- 2 litre Water as needed for cooking
For Pressure Cooking Mutton
- 500 grams Mutton (Lamb) (Bone-in)
- 1 teaspoon Turmeric Powder
- 2 teaspoon Salt to taste
- 2 cups Water as needed
For Tempering
- ¼ cup Coconut Oil
- 2 teaspoon Fennel seeds
- 1 teaspoon Cumin Seeds
- 1 piece Cinnamon
- 1 no Mace
- 2 no Kalpaasi
- 3 sprig Curry leaves
For Curry
- 2 large Onion peeled & sliced thinly
- 2 tablespoon Ginger Garlic Paste
- 2 tablespoon Coriander Powder
- 1 tablespoon Red Chilli Powder
- 2 teaspoon Cumin Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Garam Masala Powder
For Garnishing
- 1 cup Fresh Coconut finely grated
- ¼ cup Coriander Leaves finely chopped
Instructions
- Pressure cooking Mutton - Start by cooking mutton, take mutton in a pressure cooker, add salt, turmeric powder and water. cover and cook for 6 whistle, simmer for 15 mins. Turn off the heat and let the steam escape all by itself. Open the cooker and check whether mutton is cooked and set aside.
- Cooking Tapioca - Peel and cube tapioca into small pieces. Take it in a small sauce pan, add salt to it and cover it with water. Bring it to a full boil and cook till tender. Strain through a colander and set aside.
- Roasted Coconut - Now in a kadai, add in coconut and dry roast till golden. Set aside.
- Tempering Spices - Now in the same pan, add in coconut oil and add in all the whole spices and curry leaves and fry the whole spices for a minute.
- Make Curry Base - Now add in onions and cook till golden golden. Add in ginger garlic paste and cook for 2 mins until raw smell leaves from it. Add in spice powders and mix well into the oil.
- Mutton Curry - Now add in cooked mutton along with all the water and mix well. bring it to a boil, cook for 2 minutes.
- Make Mutton Kappa - Now add in cooked tapioca and mix well. cook till it thickens and simmer for 10 more minutes on very low heat.
- Garnishing - Now add in roasted coconut and coriander leaves. Mix well. Serve.
Nutrition
Nutrition Facts
Kappa Biryani Recipe | Kerala Tapioca Biryani (Kappa Erachi Recipe)
Serving Size
1 servings
Amount per Serving
Calories
537
% Daily Value*
Fat
34
g
52
%
Saturated Fat
20
g
125
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
61
mg
20
%
Sodium
1664
mg
72
%
Potassium
632
mg
18
%
Carbohydrates
42
g
14
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
17
g
34
%
Vitamin A
507
IU
10
%
Vitamin C
42
mg
51
%
Calcium
99
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.