{"id":11136,"date":"2023-10-28T15:10:46","date_gmt":"2023-10-28T19:10:46","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=11136"},"modified":"2023-10-28T15:06:04","modified_gmt":"2023-10-28T19:06:04","slug":"kerala-kappa-or-tapioca-biryani-with-chicken-perfect-one-pot-meal-delicious","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/kerala-kappa-or-tapioca-biryani-with-chicken-perfect-one-pot-meal-delicious\/","title":{"rendered":"Kerala Kappa or Tapioca Biryani With Chicken | Perfect One Pot Meal, Delicious"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31387\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kerala-kapp-tapioca-chicken-biryani-best-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kerala-kapp-tapioca-chicken-biryani-best-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kerala-kapp-tapioca-chicken-biryani-best-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kerala-kapp-tapioca-chicken-biryani-best-recipe-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Delicious one-pot meal, with kappa-tapioca &amp; chicken&#8230;<\/p>\n<p>Kerala-style Kappa (tapioca) and chicken biryani is a unique and delicious dish that combines the starchy goodness of tapioca with the flavors of chicken biryani, a popular dish in Kerala. Kerala being a tropical place, tapioca is found in abundance and is one of the staple foods in Kerala. A variety of dishes can be made with tapioca. Boiled tapiocas are stir-fried with grated coconut, kappa puzhukku- tapioca cooked with ground coconut, boiled tapiocas enjoyed with a spicy dipping, etc.<\/p>\n<p>Kappa Biryani is a delightful twist on the classic biryani, which is a beloved and iconic dish in Indian cuisine. While traditional biryani primarily revolves around fragrant basmati rice and a variety of meats or vegetables cooked with aromatic spices, Kappa Biryani introduces an unexpected element that sets it apart. In Kappa Biryani, cooked tapioca, locally known as &#8220;kappa&#8221; in Kerala is added instead of rice. Tapioca is a starchy root vegetable that offers a distinct texture and flavor. When combined with the quintessential biryani ingredients, it adds a unique and delightful dimension to the dish.<\/p>\n<p>The marriage of tender, flavorful chicken (or your choice of protein) and perfectly cooked tapioca pieces, along with the signature biryani spices, creates a harmonious fusion of taste and texture. Kappa biryani embodies the essence of Kerala&#8217;s culinary innovation, where traditional and regional ingredients are creatively blended. This is a perfect one-pot meal enjoyed by everyone.<\/p>\n<p>I add a tempering towards the end over the kappa biryani, that tempering greatly enhances the aroma &amp; taste of this dish.<\/p>\n<p>Can be made with chicken, beef, mutton, fish, or shrimp.<\/p>\n<h3><a href=\"https:\/\/thasneen.com\/cooking\/?s=kappa+biryani\" target=\"_blank\" rel=\"noopener\">More Kappa-Tapioca Biryani Recipes<\/a><\/h3>\n<p><strong>Kappa-Tapioca Biryani With Chicken<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31386\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kerala-kappa-tapioca-chicken-biryani-recipe.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kerala-kappa-tapioca-chicken-biryani-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kerala-kappa-tapioca-chicken-biryani-recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kerala-kappa-tapioca-chicken-biryani-recipe-80x60.jpg 80w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/kappa-chicken.jpg\" \/>\n<div class=\"item ERName\">Chicken Kappa or Tapioca<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thas<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT55M\">55 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Kappa or Tapioca- 3 fresh tapioca, diced or 4 cups<\/li>\n<li class=\"ERSeparator\">[b]For marinating chicken[\/b]<\/li>\n<li class=\"ingredient\">Chicken breast, cut into cubes- 2 chicken breasts (or use bone-in chicken pieces)<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 1 1\/2 tsp (or more spice add regular chili powder)<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]To crush[\/b]<\/li>\n<li class=\"ingredient\">Ginger- 2-inch slice<\/li>\n<li class=\"ingredient\">Garlic- 3 large cloves<\/li>\n<li class=\"ingredient\">Green chili- 1 or 2<\/li>\n<li class=\"ingredient\">Cardamom, whole- 2<\/li>\n<li class=\"ingredient\">Cloves, whole- 2<\/li>\n<li class=\"ingredient\">Fennel seeds- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For cooking[\/b]<\/li>\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Ghee- 1 tbsp<\/li>\n<li class=\"ingredient\">Onions, sliced thin- 3, yellow onions<\/li>\n<li class=\"ingredient\">Dried bay leaves- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 1<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Water- 3\/4 cup<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 3 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For tempering[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Shallots, minced- 1, large or 2 small\/pearl onions<\/li>\n<li class=\"ingredient\">Dried red chilies, halved- 3<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">I&#8217;ve used 3 fresh tapioca or yuca or you can use 4 cups of diced frozen tapioca available in most Indian stores.<\/li>\n<li class=\"instruction\">Peel off the skin from the tapioca using a peeler and dice them (half the tapioca vertically, again half them &amp; dice them into chunks).<\/li>\n<li class=\"instruction\">I pressure cooked the tapiocas in my Instant Pot, add the tapiocas to the stainless pot, add 2 cups water &amp; 1\/2 tsp salt, select pressure cook setting set the time to 12 minutes at high pressure.<\/li>\n<li class=\"instruction\">After pressure cooking, let the pressure release naturally for 5 minutes &amp; then do a quick pressure release. Drain the liquid in the pot &amp; keep aside the cooked tapioca.<\/li>\n<li class=\"instruction\">Or cook in a saucepan over the stovetop: Add the diced tapiocas to a large saucepan, season with 1\/2 tsp salt and cover it with water, cook till the tapioca turns fork tender, it should be very soft.<\/li>\n<li class=\"instruction\">Drain the water and keep aside the cooked tapioca.<\/li>\n<li class=\"instruction\">To a bowl, add the chicken along with the above-mentioned spices for marination. I&#8217;ve taken 2 boneless chicken breasts diced, you can also use bone-in chicken pieces.<\/li>\n<li class=\"instruction\">Combine well &amp; keep aside the chicken.<\/li>\n<li class=\"instruction\">To a mortar, add the above-mentioned &#8216;to crush&#8217; ingredients &amp; crush using a pestle. Or you can coarsely grind then in a spice grinder.<\/li>\n<li class=\"instruction\">Place a large non-stick pan over medium heat, add coconut oil &amp; ghee.<\/li>\n<li class=\"instruction\">Add dried bay leaves, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add the sliced onions, 1\/2 tsp salt, curry leaves and cook till onions turn translucent.<\/li>\n<li class=\"instruction\">Add the crushed ingredients to the onions, saute till onions turn light golden in color.<\/li>\n<li class=\"instruction\">Add the tomatoes and cook till they are mashed up.<\/li>\n<li class=\"instruction\">Now add the marinated chicken &amp; combine well.<\/li>\n<li class=\"instruction\">Cook covered for a few minutes, liquid will ooze out of the chicken &amp; let the chicken cook in that liquid.<\/li>\n<li class=\"instruction\">When it starts to dry, add 3\/4 cup warm water and cook covered till the chicken has cooked well.<\/li>\n<li class=\"instruction\">Let all the liquid dry off.<\/li>\n<li class=\"instruction\">Add the cooked tapioca to the chicken, slightly mash them using a wooden spoon and combine well with the chicken. Don&#8217;t make it into a paste, tapiocas should be bite size pieces.<\/li>\n<li class=\"instruction\">Cook for a few minutes.<\/li>\n<li class=\"instruction\">Taste &amp; add salt if required.<\/li>\n<li class=\"instruction\">Garnish with chopped cilantro, combine well.<\/li>\n<li class=\"instruction\">Take the pan off the heat &amp; keep it covered.<\/li>\n<li class=\"instruction\">Make the tempering: place a small frying pan over medium heat, add ghee let turn hot.<\/li>\n<li class=\"instruction\">add mustards seeds, let splutter.<\/li>\n<li class=\"instruction\">Add shallots or small\/pearl onions minced, fry till they turn golden in color.<\/li>\n<li class=\"instruction\">Add dried red chilies halved &amp; curry leaves, saute for a few seconds.<\/li>\n<li class=\"instruction\">Immediately pour the tempering over the cooked tapioca biryani &amp; keep it covered for a few minutes, let the aroma from the tempering infuse into the tapioca chicken.<\/li>\n<li class=\"instruction\">Don&#8217;t skip adding the tempering, enhances the taste &amp; aroma of this dish greatly.<\/li>\n<li class=\"instruction\">Serve in a plate &amp; enjoy this absolutely delicious tapioca biryani, perfect one-pot meal.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Adjust the spice level according to your needs by increasing or decreasing the amount of chili powder.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Delicious one-pot meal, with kappa-tapioca &amp; chicken&#8230; Kerala-style Kappa (tapioca) and chicken biryani is a unique and delicious dish that combines the starchy goodness of tapioca with the flavors of chicken biryani, a popular dish in Kerala. Kerala being a tropical place, tapioca is found in abundance and is one of the staple foods &hellip; <\/p>\n","protected":false},"author":1,"featured_media":31388,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,408,710,27,22,91,370],"tags":[68],"class_list":["post-11136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biryani","category-chicken-by-ingredient","category-healthy-recipes","category-indian-cuisine","category-kerala-cuisine","category-main-dish-for-lunch-or-dinner","category-tapioca-by-ingredient","tag-tapioca"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=11136"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11136\/revisions"}],"predecessor-version":[{"id":31389,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11136\/revisions\/31389"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/31388"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=11136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=11136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=11136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}