Tapioca biryani
Tapioca is the golden crop of Kerala. If there is Tapioca, eat a pad of rice. So today I am looking at a biryani at Kappa.
Ingredients
Tapioca - 1kg
Beef with Bone - 1kg
Ginger - 1 pies
Garlic – 1 pies
Onion large - 2 pies
Red Onion – 5–6 pies
Coriander powder – 2 table spoon
Chilli powder - 1 tablespoon
Turmeric powder – 1/2 table spoon
Meat masala powder - 2 table spoon
Pepper - 1 teaspoon
Garam masala powder - 1 teaspoon
Salt, curry leaves, coconut oil, mustard - as required
How to make
First, cut the Tapioca into small pieces, wash and cook it, then add the reserved portion. Then wash the curry in a cooker and add the ingredients from one to seven and put it in the oven. After two whistles in the cooker, cook on low flame. Remember to cook the curry thoroughly. After roasting, if there is any water, drain it. Add the drained curry leaves to the cooked Tapioca and mix well and set aside. Finally add coconut oil and mustard to the Tapioca biryani and keep it hot. Here is Tapioca Biryani ready. Don't forget to eat hot.