Kappa(cassava) Biriyani/Ashyad

 

 

Ingredients

Tapioca(cassava)-1kg

Beef with bone-1kg
For marination
Kashmiri chilli powder-1/2tsp
Chilli Powder-1/2tsp
Turmeric Powder-1/4tsp
Coriander Powder -1tsp
Ginger Garlic paste-1tbsp
White Vinegar-2tsp
Salt-
Coconut oil-1tbsp
Curryleaves -few

For masala

• Onion-3
• Coconut Oil-3tbsp
• Ginger-1tbsp (crushed)
• Garlic-1tbsp
• chopped Green chilli-2(spicy)
• Curry leaves - 
• Chili powder-1/2tsp 
• Kashimiri -1/2tsp
• Garam masala-1/2tsp
• Pepper powder-1/2tsp
• curry leaves -few
• Coconut oil-1tsp

Prep work

Tapioca/Cassava

1. Peel and cut the tapioca into medium sized pieces.
2. Wash and cook by adding turmeric powder and enough water.
3. When the kappa is 3/4th cooked add salt and cook well.
4. Then drain tapioca into a stainer.

Beef

1. Cut the beef into very small pieces
2. Marinate the beef with salt,vinegar,chilly powder,coriander powder,ginger-garlic and curry leaves for about half an hour .
3. Then add this marinated beef to a cooker and cook till done.
4. Keep the cooked beef aside 

Preparation

• On a thick bottom pan,heat 3 tbsp of coconut oil
• Add curry leaves,saute well
• Add sliced onion,ginger ,garlic and green chilly.Sprinkle some salt
• Saute till the onion becomes light brown in colour.
• On a low flame add chilly powder and garam masala for 4-8 mins
• Then add cooked beef and let it  boil for 5 minutes.
• Now add kappa(cassava) and mix well and mash the cassava if required
• Finally add pepper powder .
• Taste and add the salt if required.
• Add some coconut oil and curry leaves. 

Kappa biriyani/ashyad is ready!Serve with diced onions on top.