Kappa Beef Biryani (Beef with Tapioca/Cassava)

Posted on | August 29, 2010 | 6 Comments |

Tapioca Beef Biryani
If you watched Anthony Bourdain’s No Reservations – Kerala episode last month on the Travel Channel, you might have seen Tony sampling beef biryani from a street side vendor in Kerala. I don’t know about you, but ever since I saw that episode, I’ve been having major cravings for this dish and finally got around to making it tonight. Tapioca is sold as Cassava or Yuca in the US. This starchy root used to be a staple source of carbohydrates in Kerala, especially amongst the poor. Lately it has earned the exotic food status and is part of every five star Kerala buffet within the state and outside. But as Tony learned on his visit to Kerala, the best version is served in the local toddy shops.

I already have a tapioca biryani recipe on the blog. This is a different version that uses crushed coconut. I believe this is the more authentic version, since I got this from the book “The Suriani Kitchen” by Lathika George, which is a collection of authentic Kerala Syrian Christian recipes. The Syrian Christians make some of the best non-vegetarian dishes in Kerala. This is the first recipe I am trying from this book and while I have never tasted the real street version of the tapioca biryani in Kerala, I believe this is as close as it gets.

Note: Get a fatty cut of beef for this recipe, as biting into a spicy piece of fat is one of the pleasures of eating this dish. I got the chuck as recommended by the butcher when I asked for the fattiest cut of beef. Rib Eye has the most amount of fat, but it is not really worth getting an expensive steak cut for this recipe, as we are going to cook the meat to death anyway. Chuck is cheap and has enough fat for this recipe.

Ingredients

Boneless beef (see note above) – 1 lb
2 tbsp coriander powder
1 tbsp red chili powder
1/4 tsp turmeric powder
salt to taste
Fresh/Frozen Tapioca, skin removed and cubed – 1lb
3/4th cup grated coconut (fresh/frozen)
1 tbsp chopped ginger
1/4 tsp turmeric powder
2 tbsp oil
1 cup thinly sliced shallots
2 tbsp garlic, chopped
A few curry leaves

Method

Clean and cut the beef into small 1/2 inch cubes. Place the beef in a pressure cooker, add the coriander, chili and turmeric powders and salt and mix well. Add 1/4 cup water to the pressure cooker. Close the lid and cook on high till the pressure builds up completely. At this point, turn down the heat to medium and cook for 5-6 minutes. Switch off the stove and let the cooker cool down before opening the lid.

Different cuts of meat would require different cooking time, if the beef pieces are not soft after five minutes, cover the pressure cooker and cook for a few more minutes, till the pieces are tender. Do not overcook, as we will be frying these pieces again. There should be at least half cup of gravy in the beef at the end of this step.

Place the grated coconut, ginger pieces and the turmeric powder in a food processor and grind coarsely. Keep aside.

While the beef is getting cooked, place the cubed tapioca pieces in a deep pot and pour enough water to coverl the pieces. Bring this to a boil, reduce the heat to medium, cover and cook for 12-15 minutes till the tapioca pieces are cooked, but still firm. Remove from the heat and drain out all the water from the pot. Stir in the coconut mixture to the tapioca and mix well to combine.

In a separate pan, heat the oil and add the shallots and sauté till soft. Add the garlic and the curry leaves and sauté till the shallots starts to brown. Use a slotted spoon to transfer the cooked beef pieces from the gravy to the pan. Sauté for a few minutes till the beef pieces start browning. Reduce the heat and let it cook on low heat for a few minutes.

Now increase the heat and stir in the gravy remaining from the beef. Keep stirring until the gravy thickens and the oil starts to separate. At this point mix in the tapioca-coconut mixture to the beef and mix well to combine. Cook on low heat for 5 more minutes, stirring frequently.

Serve this hot with some plain yogurt or raita on the side. It is slurrpalicious!

Category: Beef or Veal, India - Kerala, Rice Or Biryani

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Comments

6 Responses to “Kappa Beef Biryani (Beef with Tapioca/Cassava)”

anh
August 29th, 2010 @ 9:47 pm
Reply

This looks so yummy!
Happy Cook
August 29th, 2010 @ 11:59 pm
Reply

I read in a magazinne abouttheprogramme but knowing the travel channel here i am sure we will only be able to see after sometime.
How i wish my hubby and daughter liked Kappa, they both don’t like it unless if it is in chips form.
I think once i should make it just for me when i can gethold of kappa and indulge. Drool.
nags
August 30th, 2010 @ 1:07 am
Reply

aio now am craving this! i hear there’s a superb kerala restaurant here that serves it so heading there soon
Miri
August 30th, 2010 @ 8:44 pm
Reply

Kappa is a favourite – and yes, the five stars in Kerala seem to have taken it to new heights!! Best eaten in the thattu kadais though!

I haven’t heard of this dish before – I searched vainly for the rice in the biryani, before it dawned on me that the tapioca is the carb in the dish! Must try this – can we do this with mutton?
- sig
  August 30th, 2010 @ 8:56 pm
  Reply
  
  Yes, you can definitely try this with mutton.
Pravs
August 30th, 2010 @ 11:48 pm
Reply

yes i watched Anthony Bourdain’s No Reservations – Kerala episode.. while they were shooting and he having food with mammooty. This Kappa and beef looks so yummy.