{"id":31615,"date":"2023-11-24T17:41:42","date_gmt":"2023-11-24T22:41:42","guid":{"rendered":"https:\/\/thasneen.com\/cooking\/?p=31615"},"modified":"2023-11-24T17:41:42","modified_gmt":"2023-11-24T22:41:42","slug":"tapioca-chicken-biryani-cooked-with-ground-coconut-delicious-one-pot-meal-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/tapioca-chicken-biryani-cooked-with-ground-coconut-delicious-one-pot-meal-recipe\/","title":{"rendered":"Tapioca Chicken Biryani Cooked With Ground Coconut &#8211; Delicious One-Pot Meal Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31617\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/tapioca-chicken-coconut-biryani-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/tapioca-chicken-coconut-biryani-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/tapioca-chicken-coconut-biryani-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/tapioca-chicken-coconut-biryani-recipe-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Tapioca, chicken &amp; ground coconut cooked together, a delicious one-pot meal&#8230;<\/p>\n<p>One of the staple root vegetables in Kerala is tapioca, a variety of dishes can be prepared with it. I love making one-pot meals with it, combining the cooked tapioca with shrimp, chicken, beef, etc- this is like tapioca biryani without the rice.<\/p>\n<p>I&#8217;ve shared a few tapioca recipes, <a href=\"https:\/\/thasneen.com\/cooking\/?s=tapioca\" target=\"_blank\" rel=\"noopener\">here are the recipes.<\/a><\/p>\n<p>The other day, when I made the tapioca chicken biryani, I also added ground coconut to it, similar to making one of my favorite dishes <a href=\"https:\/\/thasneen.com\/cooking\/shrimp-or-prawns-chakkoli-shrimp-and-rice-dumplings-in-coconut-gravy\/\" target=\"_blank\" rel=\"noopener\">Chakkoli or shrimp-rice dumplings with ground coconut<\/a>.<\/p>\n<p>I&#8217;m glad I added ground coconut, tasted absolutely delicious &amp; a perfect one-pot meal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-31618\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/tapioca-chicken-biryani-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/tapioca-chicken-biryani-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/tapioca-chicken-biryani-recipe-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2023\/11\/tapioca-chicken-biryani-recipe-45x60.jpg 45w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Tapioca Chicken Cooked With Ground Coconut &#8211; Delicious One Pot Meal Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/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=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 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 bone-in pieces- 12 medium-sized pieces<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Regular chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- \u215b tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]To Grind[\/b]<\/li>\n<li class=\"ingredient\">Grated coconut- 1 cup<\/li>\n<li class=\"ingredient\">Whole cinnamon- 1-inch slice<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ERSeparator\">[b]For cooking chicken curry[\/b]<\/li>\n<li class=\"ingredient\">Coconut Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Dried bay leaves- 2<\/li>\n<li class=\"ingredient\">Onions, chopped- 2, yellow onions<\/li>\n<li class=\"ingredient\">Ginger-garlic, grated- 1 tbsp<\/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\">Chopped cilantro- 3 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For tempering[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 2 tbsp<\/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\">If using fresh tapioca, using a peeler peel off the skin 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 diced tapiocas to the stainless pot, add 2 cups water &amp; \u00bd 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 \u00bd 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 used bone-in chicken pieces.<\/li>\n<li class=\"instruction\">Combine well &amp; keep aside the chicken.<\/li>\n<li class=\"instruction\">To a blender jar, add the ingredients mentioned &#8216;to grind&#8217;, grind to a smooth paste. Keep it aside.<\/li>\n<li class=\"instruction\">I cooked the chicken curry in my Instant Pot, or cook in a saucepan over stovetop.<\/li>\n<li class=\"instruction\">Turn on the Instant Pot, place the stainless steel pot into the main pot.<\/li>\n<li class=\"instruction\">Select Saute setting, medium temperature. Let the pot turn hot.<\/li>\n<li class=\"instruction\">Add coconut oil.<\/li>\n<li class=\"instruction\">Add dried bay leaves, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add the sliced onions, add \u00bd tsp salt, saute for a minute.<\/li>\n<li class=\"instruction\">Add ginger-garlic grated or paste, curry leaves and cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add the tomatoes and cook for a minute.<\/li>\n<li class=\"instruction\">Ensure the stainless steel pot doesn&#8217;t turn brown.<\/li>\n<li class=\"instruction\">Now add the marinated chicken &amp; combine well.<\/li>\n<li class=\"instruction\">I rinsed the bowl that&#8217;s used for marinating the chicken with 1\/4 cup water, add the water to the pot.<\/li>\n<li class=\"instruction\">In the Instant Pot, don&#8217;t add a lot of water, after pressure cooking the curry will be very watery.<\/li>\n<li class=\"instruction\">Close the pot with the lid.<\/li>\n<li class=\"instruction\">Cancel Saute setting, select Pressure cook setting, set the time to 10 minutes at high pressure.<\/li>\n<li class=\"instruction\">If cooking over stovetop, after adding the chicken, add 1\/2 cup warm water, close the saucepan with a lid &amp; cook till the chicken has cooked through.<\/li>\n<li class=\"instruction\">Let the liquid dry off, there shouldn&#8217;t be too much liquid in the curry.<\/li>\n<li class=\"instruction\">After 12 minutes of pressure cooking in the Instant Pot, let the pressure release naturally for 5 minutes &amp; then do a quick pressure release. Open the lid.<\/li>\n<li class=\"instruction\">There will be some liquid in the pot.<\/li>\n<li class=\"instruction\">Select Saute setting, medium temperature.<\/li>\n<li class=\"instruction\">Add the ground coconut to the cooked chicken, cook for a few minutes.<\/li>\n<li class=\"instruction\">Let the gravy thicken.<\/li>\n<li class=\"instruction\">Add the cooked tapioca to the chicken, combine well with the chicken.<\/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 pot out of the main pot &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 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 chicken &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 chicken biryani, perfect one-pot meal.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tapioca, chicken &amp; ground coconut cooked together, a delicious one-pot meal&#8230; One of the staple root vegetables in Kerala is tapioca, a variety of dishes can be prepared with it. I love making one-pot meals with it, combining the cooked tapioca with shrimp, chicken, beef, etc- this is like tapioca biryani without the rice. I&#8217;ve &hellip; <\/p>\n","protected":false},"author":1,"featured_media":31619,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,27,22,1371,370],"tags":[1160,68],"class_list":["post-31615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-by-ingredient","category-indian-cuisine","category-kerala-cuisine","category-kerala-lunch","category-tapioca-by-ingredient","tag-kerala-recipes","tag-tapioca","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31615","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=31615"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31615\/revisions"}],"predecessor-version":[{"id":31620,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/31615\/revisions\/31620"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/31619"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=31615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=31615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=31615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}