Kottayam style kapp biriyani/ellum kappayum (tapioca biryani)

Ingredients

• Tapioca: 1 kg
• Salt: to taste
• Grated coconut: 1/2 cup
• Garlic chopped: 2-3 pcs
• Green chilli: 2 pcs
• Small onion chopped: 3-4 pcs
• Beef with bones: 3/4 kg
• Onion chopped: 3 medium
• Tomato chopped: 1 big
• Ginger paste: 1/2 tbsp
• Garlic paste: 1/2 tbsp
• Red chilly powder: 1 tbsp
• Coriander powder:2 1/2 tbsp
• Pepper powder: 1 tbsp
• Fennel seed powder: 1/4 tbsp
• Turmeric powder: 2 tsp
• Garam masala: 2 tsp
• Coconut oil
• Salt: to taste
• Curry leaves: 2 spring
• Water: 2 cups

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Preparation

• Wash and clean tapioca, cut into small pieces.
• In a large pan, pour enough water to cover the tapioca and transfer to stove. When its starts boiling, add salt. Cook till done.
• Drain the water completely and keep aside. Coarsely grind coconut, garlic, green chilli, small onion and turmeric powder.
• Make a small space in the centre of cooked kappa and put the coconut mixture, cover it with tapioca and transfer again to stove.
• Reduce the flame to medium, Cook until the rawsmell goes. Remove from fire, mix well with a wooden spoon and set aside.
• Clean and cut the beef into small pieces. Heat oil in a manchatti/pan, add ginger, curry leaves and garlic. Saute till the raw smell goes. Add onion fry till golden color.
• Then add tomato, saute well till the oil appears on the top, add red chili powder, coriander powder, pepper powder, fennel seed powder and turmeric powder.
• Sauté for 2-3 minutes. Add beef and water to this, mix well. Cover and cook for 30-40 minutes or till done. Add garam masala, stir well.