Kappa Biriyani ~ Tapioca with Beef Version #2



Just wanted to share this beautiful slide today… Lost and found…




I have already shared a version of Kappa Biriyani before, which is a family favorite. This is a much more easier version, that I made when I had little time on hand. All you need is two pressure cookers and a colander to drain the tapioca and you are done in no time! The taste is slightly different as there is no sauteing of masalas, but who cares as long as the dish is done! Umma prefers the first version and does not mind this one if I am time tied, so it balances the whole thing! Reminds me that I haven’t made any kappa biriyani in a long time… Off to the recipe….



Kappa Biriyani ~ Tapioca with Beef Version #2

Course Meals
Cuisine Kerala
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Rafeeda


  • 1 kg tapioca peeled, chopped and cleaned
  • 1/2 tsp turmeric powder
  • Salt to taste
  • For masala:
  • 500 gm boneless beef cleaned
  • 2 heaped tbsp coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp fennel powder
  • 1/4 tsp cumin powder
  • Salt to taste
  • 1 large onion sliced
  • 1 to mato chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • For tempering:
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 6 shallots sliced
  • 3 dry chillies
  • 2 sprigs curry leaves


  • Cook the tapioca with turmeric and salt in lots of water till done. I pressure cook for three whistles. Drain and reserve.
  • In a pressure cooker, combine all the ingredients for the masala and mix very well. Allow to rest for 15 minutes.
  • Pressure cook on high for 3 whistles or till the beef is done. Allow the pressure to go by itself.
  • Open the lid and check to see the moisture level. If there is too much liquid, cook on high flame till the liquid reduces to your likeness. Do not reduce too much, otherwise your biriyani will be dry!
  • In a large saucepan, heat coconut oil. Splutter mustard seeds. Add the shallots, dry chillies and curry leaves and fry till the shallots are browned.
  • Add the cooked tapioca and toss it. Now add the beef masala and give it a good mix.
  • Cook on simmer for 5-8 minutes for the flavors to incorporate.
  • Serve warm!

Join the Conversation

  1. Wow!!! Delicious and quick biryani dear πŸ™‚

    1. Thank you so much Priya… πŸ™‚

  2. Reading the note u posted I was reminded of a book I read long back…A book about lost things..It was a very interesting read

    delicious looking kappa

    1. Thank you so much Kaveri…

  3. Both Biryani and the note's are nice

    1. Thank you so much Farin…

  4. Drooling over your kappa biriyani………

    1. Thank you so much Remya…

  5. Looks really yummy dear.. Never tried this.

    1. Thank you so much Gloria… this combination is always awesome…

  6. Why this is called biriyani?any ideas,Just curious.Have to cook topioca now ..

    1. I seriously don't know why it is called biriyani, this is how hotels have named it! I guess it is because after making the masala and kappa, both are mixed and kept in a sort of dum for flavors to mix… thanks a lot Sathya…

  7. They are very delicious!!!

    1. Thanks a lot Ree…

    1. Thanks a lot Linsy…

  8. looks a tempting biriyani,a must try for beef & kappa lovers..will try sometime πŸ™‚

    1. Thank you so much Julie… πŸ™‚

  9. Looks very tempting..

    1. Thanks a lot Rumana…

    1. Thanks a lot Remya…

  10. I am a die hard fan of Kappa Biryani. Invite me dear when u make ths recipe next time πŸ˜‰

    1. Thank you so much Eliza… πŸ™‚

  11. i dot eat beef πŸ™ i will try it with mutton or chicken it is looking just great

    1. It can be made with mutton or chicken, would be equally delicious! Thank you so much Monu…

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