Kappa biriyani

Ingredients

• Beef – 2 kg.
• Tapioca –  2 kg.
• Onion – 1 no.
• Green chilies -4 nos.
• Garlic – 2 nos(big).
• Ginger – 1 big piece.
• Shallots – 1/4 kg.
• Grated coconut – 1/2 shell.
• Coconut bites pieces.
• Oil.
• Salt to taste.
• Turmeric – 3/4 teaspoon.
• Curry leaves.
• Coriander powder – 2 tablespoons.
• Chili powder – 2 tablespoons.
• Pepper powder – 1 teaspoon.
• Garam masala powder – 1/2 teaspoon.
• Fennel seed – 1 and 1/2 tablespoon.
• Cinnamon – as required.
• Star anise – 1 no.
• Mustard seed.
• Dried chilies – 3 nos.

Method

•  Cut cleaned beef to bite-size.
• Cook the tapioca in salted water. Strain and keep aside.
• In a wok, fry coconut pieces and keep aside.
• Fry grated coconut and keep aside.
• In a wide pot, heat oil. Stir fry onion, shallots(thinly sliced), salt to taste, turmeric powder. Add green chili, garlic, ginger, and curry leaves. Add chili powder, coriander powder and stir fry till the raw smell is gone.
• Add the beef, and pepper powder and saute. Pour hot water to the beef and keep it for cooking.
• To prepare freshly ground garam masala, take fennel seeds, cinnamon, star anise to a blender. Add the prepared powder to the meat and adjust the salt.
• When the meat is cooked add the cooked tapioca, garam masala, pepper powder, and the 2 types of fried coconut. Cover and cook in low flame. After 5 mins. mix the biriyani well to combine all flavors.
•  In another pan, heat oil, splutter mustard seeds, curry leaves, and dried chilies. Add the seasoning to the biryani and mix well.
• Kappa biriyani ready…