Tapioca Biriyani/Kappa Biriyani

Ingredients

• 1000 grams Tapioca (Peeled, washed, drained, and cut into small cubes.)
• 500 grams Chicken (You can replace chicken with beef.)
• 3 teaspoons Ginger garlic paste
• 3 tablespoons Red chilli powder
• 2 teaspoons Black crushed pepper
• 2 teaspoons Turmeric powder
• 4.5 teaspoons Salt (Salt is added according to your taste.)
• 3 units Onions
• 2 units Tomatoes
• 0.5 handful Ginger (Ginger must be crushed well.)
• 0.5 handful Garlic flakes (Garlic must be crushed well.)
• 4.5 units Green chillies (Green chillies must be crushed well.)
• 1 unit Lemon (You can use vinegar instead of lemon. If using vinegar, take 1 teaspoon.)
• 3 tablespoons Vegetable oil
• 1 handful Coriander leaves
• 1 teaspoon Mustard seeds
• 2 units Dried red chilli
• 2 tablespoons Curd

Instructions

1. 1Boil the tapioca cubes in hot water with salt and turmeric until they become soft and mashable. If using a pressure cooker, cook for 8-10 whistles.
2. 2Marinate the chicken with red chilli powder, turmeric powder, salt, ginger garlic paste, curd, and black crushed pepper for 20 minutes. Fry the marinated chicken in vegetable oil until cooked and set aside.
3. 3In a round-bottom pan, heat 2 tablespoons of vegetable oil. Add chopped onions, tomatoes, crushed ginger, garlic, green chillies, and coriander leaves. Add salt and cook until the onions are translucent.
4. 4Mix the cooked and mashed tapioca with the fried chicken and the prepared onion masala. Ensure the tapioca is well mashed using a spoon or fork.
5. 5Cook the tapioca-chicken-onion mixture for an additional 5 minutes on medium flame, covered, to allow flavors to meld.
6. 6In a separate pan, heat 1 teaspoon of vegetable oil and add mustard seeds. Once they splutter, add this seasoning to the tapioca-chicken mixture. Squeeze lemon juice over the top and mix well.
7. 7Serve the kappa biriyani hot. Enjoy the spicy and authentic flavors of this traditional dish.