Kappa Biryani

I have shared a few alternate Kappa-Yuca /Cassava recipes in my previous blogs. Here is another delicious way of preparing, Kappa-meat biryani typical in Kerala Christian Cuisines.  In this recipeTapioca/Kappa cooked, mashed and combined with meat, masala and seasoned with spices to serve as a single dish meal.


For kappa:

  1. Tapioca /kappa : 1 kg
  2. Turmeric powder : ½ T- sp
  3. Salt for taste
  4. Water for cooking the tapioca

For Meat:

  1. Beef : ½ kg
  2. Turmeric powder : ¼ T- sp
  3. Chilli powder : ½ T-Sp
  4. Ginger –Garlic paste : 2 T-sp
  5. Garam masala : ¼ T-sp
  6. Sliced onions : 2 (medium)
  7. Sliced green chilli : 2
  8. Oil : 1 Tbl-sp
  9. Curry leaves

For grinding:

  1. Coconut : 1.5 Cup
  2. Coriander seeds : 2 Tbl- sp
  3. Red chilli : 10(adjust)
  4. Pepper cone :  1 T- sp
  5. Cardamom : 2
  6. Cloves : 2
  7. Cinnamon stick : ¼ inch


  • Cook the kappa in the pressure cooker, add enough water to cover the kappa along with turmeric and enough salt, cook it for 1 whistle or until soft.
  • Drain the water and smash it, (I didn’t smash it too much since we love some chunks), keep it aside for later use.


  • In a pan, add the coconut along with coriander seeds, cardamom and cloves; roast it until golden brown.
  • Add the red chilli ~5 minutes before switching off the stove and fry it.
  • Allow it to cool completely and grind it into smooth paste (add enough water for making the paste).



  • In the pressure cooker, add oil and fry the onion along with ginger-garlic paste and green chilli until brown in color.
  • Then add the chili powder, turmeric powder, garam masala and enough salt and pressure cook the beef for about 6 whistles or until cooked.
  • Open the cooker, add the ground masala along with a cup of water and give a good boil.


  • Reduce the flame into low and add the smashed tapioca little at a time and mix well.
  • Mix everything together and cook it for another 1 minute, the consistency should be semi-liquid ( not watery or thick – but consistency may be varied according to individual taste).
  • Switch off the stove and add the curry leaves and give a final mixing.


Adjust the quantity of oil and coconut to your taset

Use coconut oil for traditional taste.

Use pearl onions instead of big onion for traditional taste.


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