Kerala-style delicious beef tapioca or kappa biryani…
This is an authentic & traditional Kerala-style one-pot meal with beef masala & tapioca. I’ve pressure-cooked the beef masala in the Instant Pot. Combined the beef masala & tapioca together. I took this biryani to the next level by wrapping the biryani in a banana leaf & steam cooking it. That way, the aroma from the banana leaf will be infused in the biryani & will taste absolutely delicious.
Instead of beef, mutton/goat or lamb can also be added. If using boneless chicken, chicken masala should be only pressure cooked for 10 minutes in the Instant Pot. Bone-in chicken pressure cook for 15 minutes in the Instant Pot.
Cooking Video
Kerala Beef Tapioca Kappa Biryani | Wrapped in Banana Leaf & Steamed
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For cooking Beef masala
- Onion, sliced thin- 4 onions
- Garlic, chopped- 1tbsp
- Ginger, chopped- 1 tbsp
- Green chilies- 2
- Curry leaves- 1 sprig
- Tomatoes, chopped- 2
- Beef, stew cut- ½ Kg or 1 Lb
- Kashmiri chili powder- 2 tsp
- Turmeric powder- ½ tsp
- Coriander powder- 1 tbsp
- Fennel powder- 1 tsp
- Garam masala- 1 tsp
- Salt- 1½ tsp
- Coconut chunks or sliced- ½ cup
For cooking Tapioca
- Tapioca, cubed- 1 kg or 2 Lb or 3 cups
- Salt- ½ tsp
- Water- enough to cook tapioca
Other ingredients
- Sliced onions
- Lime or lemon juice
Instructions
- I've used my Instant Pot to pressure cook the beef masala.
- Regular pressure cooker can be used.
- Into the stainless steel pot, add all the ingredients mentioned "for cooking beef masala".
- Do not add any water while cooking in the Instant Pot.
- Close the pot with the lid.
- Select pressure cook setting. Set time to 20 minutes at high pressure.
- While the beef is being pressure cooked, let's cook the tapioca in a saucepan.
- I've used frozen tapioca (available at Indian stores), thaw it well.
- Cut the tapioca into cubes.
- Fill ¾ of a large saucepan with water.
- Place the pan over medium heat, season with ½ tsp salt.
- Let the water come to a slight boil.
- Add the tapioca to the hot water.
- Cook for 20 minutes till tapioca has turned soft. Do not overcook the tapioca.
- Drain the water & keep it aside.
- After 20 minutes of pressure cooking the beef, do a quick pressure release.
- Open the lid.
- Perfectly cooked beef masala.
- There will be enough liquid in the pot, we have to thicken the gravy.
- Select the Saute setting, the temperature should be normal or medium.
- Cook for 10 minutes till gravy has thickened.
- Do not let the gravy dry up completely. There should be some gravy in the masala.
- Add the cooked tapioca to the beef masala.
- Combine well.
- Using a wooden spoon, slightly mash the tapioca. (Do not completely mash the tapioca, there should be chunks of tapioca).
- Cook for 5 minutes.
- Have a taste & add more salt if needed.
- Remove the stainless steel pot from the main pot, keep covered.
- I've taken this biryani to the next well by wrapping it in a banana leaf & steam cooking it.
- This is optional, if you don't have a banana leaf you can skip this step & just enjoy the beef tapioca biryani.
- I've used frozen banana leaves. Thaw the leaves well, wash under running water.
- Pat dry with a paper towel.
- Before wrapping, the banana leaf has to be wilted otherwise it will break apart while wrapping.
- If you have ceramic flat surface cooktop, heat up the surface & show the banana leaf over the heat.
- Keep flipping over & let wilt.
- Or show the leaf over flame burner & let it wilt.
- Place the banana leaf on a plate.
- Place beef tapioca biryani on the leaf.
- Top with sliced onions- 1 tbsp & 1 tbsp freshly squeezed lime or lemon juice.
- Cover with another leaf & wrap the leaf well.
- Place a large pan over medium heat, add 1 cup water.
- Place a trivet or stand on the water.
- Place the wrapped banana leaf on the trivet.
- Cover with a lid.
- Steam cook for 5 to 10 minutes.
- After 10 minutes, carefully remove the wrapped banana leaf from the trivet & transfer to a plate.
- Gently open the leaf, inhale the aroma from the beef tapioca biryani.
- Enjoy while it's warm.
- Leftover can be refrigerated & enjoyed the next day, will taste much delicious the next day. YUM!
