Easter Special: Spicy Kappa Biriyani with Beef (Yucca/ Tapioca Biriyani with Beef)

** Easter Special ** Gluten Free ** Freezer Safe Recipe **

* Ingredients: 

• Tapioca (Kappa) Sliced-  2 nos.
• Beef (Small pieces)- 1/2 kg (with or without bone)
• Onion (Sliced)- 1 no.
• Ginger (crushed)- 1 medium peice
• Garlic (crushed)- 5 peices
• Curry leaves- 2 sprigs
• Green chilli (sliced)- 1 no.
• Mustard (kadukke)- 1/2 tsp
• Dry Chilli- 1 no.
• Turmeric (Manghal)- 1/4 tsp.
• Coriander (Malli) powder- 1 tbsp.
• Red chilli (Mullake) powder- 1 tbsp.
• Pepper- 1 tsp. (or as per taste)
• Salt- As needed or 1/2 tsp
• Oil- As needed

    * Whole Spices:

• Cinnamon (Karukapatta)- 1 large piece
• Clove (Grambu)- 4 nos.
• Cardamom (Elakkha/ Elaichi)- 3 nos.
• Fennel (Perinjeerakam) - 2 tsps.
• Star Anise (Thakkolam)- 3 nos.
• Pepper (Whole)- 4/ 5 nos.
• Bay Leaf- 1

* Cooking Time: 20- 30 minutes

* Makes: 6 adult servings

* Recipe:

Step 1: Prep all the ingredients and into a cooker add 2 tbsps. of oil and the cleaned beef chunks. Add in 1/4 tsp. of turmeric, half of the crushed ginger and garlic, 1/2 of the green chilli and 1/4 tsp of salt. Do not add any water. 

Cook on medium flame with the lid (not sealed) till enough water comes from the beef. 

Then seal the cooker and cook for 3 whistles. Do a natural pressure release (about 10 minutes approx.). Remove the cooked beef and the broth to add to the mix later.

Step 2: Cover and cook the sliced tapioca with enough water, salt and 1 sprig of curry leaves. Once fork tender and cooked through, strain the cooked tapioca from the water (Do not let it sit in the cooked water for too long to prevent starch buildup, it will change the final taste)

Step 3: Dry roast and powder the whole spices (except the bay leaf)

Step 4: Into the same cooker, heat some oil and splutter mustard seeds. Then saute the onion, remaining ginger, garlic green chilli, dry red chilli and curry leaves till light golden brown. Then add the turmeric, coriander, chilli powder, pepper and cook till fragrant and oil starts seperating.

Step 5: Then add the cooked beef and broth. I also added 1/4 cup of plain water. Cook on medium flame till the water is almost gone

Step 6: Add the cooked tapioca, bay leaf and mix well. Check for salt and pepper and add as per taste.

* BONUS TIP:  This recipe freezes really well. Just thaw overnight in the fridge (or under running water) and microwave/ heat on the stove before you are ready to serve.

(I did not have any curry leaves and bay leaf when I was making this, it will bring a great flavor, I will add them when I reheat this for Easter, great versatile and forgiving dish)

Enjoy!!☺❤👍👌

* Abbreviations:

 * tsp.- Teaspoon    ** tbsp.- Tablespoon     opt.- Optional