Chicken Kappa Biriyani

Category: 

Region:  Indian

Type:  Non Veg

Ingredients: 

  1. Boneless Chicken     ½    Kg
  2. Coconut Oil     3    tbsp
  3. Mustard Seeds     ½    tsp
  4. Onion  Finely Chopped     3    cups
  5. Green Chillies -chopped    3    nos.
  6. Curry Leaves     1    stalks
  7. Ginger Crushed    2    tsp
  8. Garlic Crushed    2    tsp
  9. Turmeric Powder     ½    tsp
  10. Chilli Powder     1    tsp
  11. Pepper Powder     ½    tsp
  12. Coriander Powder     ½    tsp
  13. Garam Masala Powder    ½    tsp
  14. Tomato -chopped    1    nos.
  15. Salt to taste     ½    tsp
  16. For Mashed Tapioca
    1. Tapioca(Kappa)      1    Kg
    2. Salt to taste      ½    tsp
    3. Turmeric Powder      ¼    tsp
    4. Grated Coconut      1    cup
    5. Small Onion / Shallot      3    nos.
    6. Green Chillies      2    nos.
    7. Curry Leaves      1    stalks
    8. Coconut Oil      2    tbsp

Description:
 

  1. Heat 2 tbsp coconut oil in a wok over medium heat splutter mustard seeds and onion, little salt, crushed ginger garlic, green chilly and curry leaves.
  2. Sauté until onion turns golden brown. Add turmeric powder, chilly powder, pepper powder, coriander powder and ½ tsp garam masala powder.
  3. Saute unil their raw smell disappears. Add chopped tomatoes and sauté for a few minutes. Add thick coconut milk and mix well.
  4. Cook covered for 10- 12 minutes, stirring in between until chicken is completely done and gravy is very thick. Add ½ tsp garam masala powder, 1-2 tsp coconut oil, a few curry leaves and mix well. Switch off.
  5. Coarsely grind or crush the grated coconut along with the other ingredients numbered 7. Cook the tapioca pieces in enough water to cover them, adding salt and turmeric powder.
  6. When tapioca is done, switch off and drain the water completely. Transfer it back to the pot, add the grated coconut mixture and mix well. Mash everything well.
  7. Add the mashed tapioca mixture to the cooked chicken masala and mix well. Sprinkle 2 – 3 tbsp hot water , mix well and cook covered for a few minutes, stirring once in between.
  8. Add 1 – 2 tsp of ghee/ coconut oil, few curry leaves and switch off. Sprinkle chopped onion and serve immediately as is or with thenga chammanthi / raita.

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Recipes Similar to Chicken Kappa Biriyani:  Calicut Chicken Biryani , Chicken Reshmi Biryani , Special Biriyani , Prawn Biryani , Chicken Biriyani Style 1


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