Happy Independence Day 2008..
 


kappa biryani
By Vinod D
Ingredients for Kappa/Tapioca Preparation

2 medium size Kappa/Tapioca washed, peeled and chopped into small cubes
½ tsp turmeric
Salt to taste
Ingredients for Beef Curry Preparation

1 ½ lb beef diced into small pieces (Around ½ to ¾ kg)
3 tsp roasted coriander powder
1 ½ tsp roasted chili powder
1 tsp freshly grounded pepper powder
½ tsp turmeric powder
1 ½ tsp fresh garlic paste
1 tsp fresh ginger paste
2 + 2 green chilies
2tsp coconut oil or any oil
1 medium size onion coarsely chopped
1 medium size tomato diced
¾ + ¼ tsp garam masala
1 cup green peas
1 sprig curry leaves
½ cup water
Salt to taste
For the seasoning

2 tsp coconut oil or any oil
¾ tsp mustard seeds
4 dry red chilies
1 sprig curry leaves
½ cup finely chopped red onions for garnishing
Directions

To Prepare Kappa/Tapioca Wash the cubed pieces thoroughly in cold water fill a large saucepan with water enough to cover the Kappa/Tapioca and bring to a boil. When it boils, drain the water and fill the pan again with cold water and add salt and turmeric and cook until the kappa/tapioca is soft when pierced with a fork/knife. Drain off the water completely and keep it aside. For a pictorial description on cleaning and cooking the Kappa/Tapioca, click here.
To Prepare the Beef Curry Marinate the beef, thoroughly blending the ingredients from 2 to 7 and adding two green chilies and salt and keep it in the room temperature for 30 minutes and then pressure cook at medium heat. I wait for 4-5 whistles. Then switch off the stove and wait till the sizzling sound stops. There is no need to add water while pressure-cooking the beef, but if you are really scared of the safety valve (of the pressure-cooker) flying in the air, you may add ½ cup of water.

Heat 2 tsp oil in a pan and sauté the chopped onion and 2 slit opened green chilies until translucent and at this stage, add diced tomatoes and cook well. Now add the ¾ tsp garam masala and mix well. To this mixture, add the pressure-cooked beef and stir and combine well add ½ cup of water and salt and bring to a boil in medium heat. When it boils, do a taste test and adjust the salt level and add fresh curry leaves and stir it and also add 1 cup of peas. Let the peas cook along with the meat for 4-5 minutes and later reduce the heat to the lowest level until the gravy is thick enough do not make it too dry as the gravy is required to blend well with the Kappa/Tapioca.
Preparation of Kappa Biriyani Add the cooked Kappa/Tapioca pieces to the beef gravy (both should be in equal quantities) and mix them well and finally toss with ¼ tsp garam masala to get the aroma and the flavor of the spices, at low flame. In another small pan, heat 2 tsp oil and splutter mustard seeds, dry red chilies and curry leaves and pour this seasoning onto the Kappa Biriyani. Garnish with fresh finely chopped big onions before serving.
Note To roast the coriander and chili powder, heat the pan at low flame and roast the powdered spices separately until they change its raw color and turn a bit dark from the original colour. It will not take more than a minute to roast the powdered spices. It is always better to use fresh ingredients to make the dish taste better.


1/6/2008 8:44:44 PM
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