Tapioca Biriyani

Tapioca known as Cassava or Yuka (Kappa in Malayalam) is one of the staples in Kerala. Normally, “kappa vevichadu” is a preparation of tapioca boiled and mashed with ground coconut and spice mixture. This is normally served with fish curry or meat curry. This used to be a poor man’s meal, but now a days it is even served in five star restaurants in Kerala, it has become a delicacy.

http://en.wikipedia.org/wiki/Cassava

I first had Tapioca Biriyani here in the US from the frozen section in an Indian grocery store, and tried to master my own recipe after that. I have made it with beef, lamb and pork so far. It is better to use a cut with a lot of fat, this time I used the pork belly from the Chinese grocery store, it has a layer of thick fat, which is so yummy… If you are not into fat, you can use any lean meat as well.

Ingredients

• Pork cut into small cubes. – 1/2 lb
• Tapioca skinned and cut into small cubes- 1 lb
• Shallots diced – 1 cup
• Green chilies – 4
• Curry leavs – 1 bunch
• Ginger paste – 1tsp
• Garlic paste – 1tsp
• mustard seeds 1/4 tsp
• Chili powder – 1 1/2 tsp
• Coriander powder – 1 1/2 tsp
• Turmeric powder – 1/4 tsp
• Salt to taste
• Oil
• Garam masala – 1/2 tsp

METHOD

Cook the tapioca pieces in water and salt, strain and keep aside. In a deep pan, heat oil and splutter mustard seeds. Sauté the shallots, green chilies, ginger and garlic pastes. Add the masala powders and cook for 2 minutes. Add the meat and some hot water enough to cook the meat. When the meat is cooked (make sure there is still some gravy remaining), add the cooked tapioca pieces and curry leaves to the pan, mix well, slightly mash the tapioca pieces, cook on low till all the gravy is absorbed. Serve hot.

 

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Category: Cassava or Tapioca or Kappa, India - Kerala, Pork, Recipes, Rice Or Biryani