Kappa(Tapioca) Biriyani with Mutton!

Описание: Kappa Biriyani with Mutton (Kerala Style)
🔘Ingredients
For cooking kappa
▪️Kappa (tapioca) – 1 kg
▪️Turmeric powder – ½ tsp
▪️Salt – to taste
▪️Water – as needed
🔘For mutton masala
1. Mutton – 750 g
2. Shallots – 12–15, sliced
3. Onion – 2 medium, sliced
4. Ginger–garlic paste – 2 tbsp
5. Green chillies – 3–4, slit
6. Tomato – 1 large, chopped
7. Turmeric powder – ½ tsp
8. Red chilli powder – 1½ tsp
9. Coriander powder – 2½ tsp
10. Garam masala – 1 tsp
11. Pepper powder – ½ tsp
12. Fennel powder – ½ tsp (optional but traditional)
13. Curry leaves – 2 sprigs
14. Coconut oil – 3–4 tbsp
15. Salt – to taste
16. Water – as needed
🔘For layering & aroma
▪️Coconut oil – 1 tbsp
▪️Ghee – 1 tbsp (optional)
▪️Curry leaves – few
▪️Crushed shallots – 3–4
▪️Pepper powder – a pinch
🔘Method
1️⃣ Cook the kappa
Peel, cube, and wash kappa well.
Cook with turmeric, salt, and enough water until soft.
Drain completely and lightly mash — don’t make it smooth. Keep aside.
2️⃣ Cook the mutton
Heat coconut oil in a pressure cooker or heavy pot.
Add curry leaves, shallots, and onions; sauté till golden.
Add ginger–garlic paste and green chillies; sauté till raw smell goes.
Add tomatoes and cook till soft.
Add all spice powders + salt; sauté on low flame till oil separates.
Add mutton, mix well, and sauté for 5–7 minutes.
Add water, pressure cook till mutton is soft and gravy is thick.
(Open pot method works too — just cook till tender.)
3️⃣ Layer the biriyani
In a heavy-bottom vessel, spread a layer of mashed kappa.
Add a generous layer of mutton masala with gravy.
Repeat layers, ending with kappa on top.
Sprinkle crushed shallots, curry leaves, pepper powder.
Drizzle coconut oil and a little ghee.
4️⃣ Dum (final cooking)
Cover tightly and cook on very low flame for 10–15 minutes.
Switch off and rest for 10 minutes before mixing gently.
🔘Serving suggestions
▪️Onion–green chilli chammanthi
▪️Cucumber–onion salad

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