Beef Indian Instant Pot Recipes Kerala Tapioca Video

Kerala Beef Tapioca- Kappa Biryani | Wrapped in Banana Leaf & Steamed

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
Recipe type: Main
Cuisine: Indian
Serves: 5 people
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
  1. I've used my Instant Pot to pressure cook the beef masala.
  2. Regular pressure cooker can be used.
  3. Into the stainless steel pot, add all the ingredients mentioned "for cooking beef masala".
  4. Do not add any water while cooking in the Instant Pot.
  5. Close the pot with the lid.
  6. Select pressure cook setting. Set time to 20 minutes at high pressure.
  7. While the beef is being pressure cooked, let's cook the tapioca in a saucepan.
  8. I've used frozen tapioca (available at Indian stores), thaw it well.
  9. Cut the tapioca into cubes.
  10. Fill ¾ of a large saucepan with water.
  11. Place the pan over medium heat, season with ½ tsp salt.
  12. Let the water come to a slight boil.
  13. Add the tapioca to the hot water.
  14. Cook for 20 minutes till tapioca has turned soft. Do not overcook the tapioca.
  15. Drain the water & keep it aside.
  16. After 20 minutes of pressure cooking the beef, do a quick pressure release.
  17. Open the lid.
  18. Perfectly cooked beef masala.
  19. There will be enough liquid in the pot, we have to thicken the gravy.
  20. Select the Saute setting, the temperature should be normal or medium.
  21. Cook for 10 minutes till gravy has thickened.
  22. Do not let the gravy dry up completely. There should be some gravy in the masala.
  23. Add the cooked tapioca to the beef masala.
  24. Combine well.
  25. Using a wooden spoon, slightly mash the tapioca. (Do not completely mash the tapioca, there should be chunks of tapioca).
  26. Cook for 5 minutes.
  27. Have a taste & add more salt if needed.
  28. Remove the stainless steel pot from the main pot, keep covered.
  29. I've taken this biryani to the next well by wrapping it in a banana leaf & steam cooking it.
  30. This is optional, if you don't have a banana leaf you can skip this step & just enjoy the beef tapioca biryani.
  31. I've used frozen banana leaves. Thaw the leaves well, wash under running water.
  32. Pat dry with a paper towel.
  33. Before wrapping, the banana leaf has to be wilted otherwise it will break apart while wrapping.
  34. If you have ceramic flat surface cooktop, heat up the surface & show the banana leaf over the heat.
  35. Keep flipping over & let wilt.
  36. Or show the leaf over flame burner & let it wilt.
  37. Place the banana leaf on a plate.
  38. Place beef tapioca biryani on the leaf.
  39. Top with sliced onions- 1 tbsp & 1 tbsp freshly squeezed lime or lemon juice.
  40. Cover with another leaf & wrap the leaf well.
  41. Place a large pan over medium heat, add 1 cup water.
  42. Place a trivet or stand on the water.
  43. Place the wrapped banana leaf on the trivet.
  44. Cover with a lid.
  45. Steam cook for 5 to 10 minutes.
  46. After 10 minutes, carefully remove the wrapped banana leaf from the trivet & transfer to a plate.
  47. Gently open the leaf, inhale the aroma from the beef tapioca biryani.
  48. Enjoy while it's warm.
  49. Leftover can be refrigerated & enjoyed the next day, will taste much delicious the next day. YUM!



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...