Wednesday, February 16, 2011

Tapioca Biriyani/ Kappa Biriyani

A different biriyani with tapioca and chicken. Can either have it as a main dish or snack item. We love it as our Sunday evening snack,though a bit heavy.

  1. Tapioca- 3/4 kg
  2. Chicken- 1/2 kg, boneless and cut into small pieces
  3. Onion-1,thinly sliced
  4. Grated Coconut- 1 cup
  5. Garlic- 4 pods,sliced
  6. Mustard- 1/2 teaspoon
  7. Red chilly powder- 2 1/2 teaspoon
  8. Coriander powder-1/2 teaspoon
  9. Turmeric powder- A pinch
  10. Fennel powder- 1/2 teaspoon
  11. Salt- 1-2 teaspoon,as required
  12. Curry leaves- 10nos
  13. Oil-2 tablespoon
  14. Water- to boil tapioca
  1. Marinate the chicken pieces with 1 teaspoon red chilly powder,coriander powder and 1 teaspoon salt,keep aside
  2. Boil the tapioca with a little salt and pinch of turmeric,drain and keep aside
  3. Heat oil in a pan, keeping aside 1 teaspoon oil and fry the marinated chicken pieces,remove from fire.
  4. Meanwhile crush with hands, onions,garlic,grated coconut ,red chilly powder,fennel powder,salt.
  5. Add the cooked tapioca to the pan with chicken pieces along with the crushed onion spice mix.
  6. Mix thoroughly so that masala is spread all over the tapioca.
  7. Heat 1 teaspoon oil in another pan and season mustard seeds and curry leaves,pour them to the tapioca.
  8. Heat covered in low flame for 5 mins
  9. Remove from fire,move onto serving dish.
Serve the tapioca chicken biriyani hot! Serve with pickle if required, I guess there wont be a need for pickles for this mouthwatering dish!. Give a try.

1 comment:

  1. Hi Soumya,

    Nice to discover your blog. You have great space shaping up here.

    Heard a lot about this kappa biriyani...but never had a chance to taste it, looks very authentic.