Kappa Biriyani

December 21, 2015

Preparation Time : 1 hour


Kappa/ Tapioca – 1kg

Beef / Mutton – 1 kg

(medium size pieces)

Coconut – 1 no (grated)

Button onion/ Cheriya ull – 10 nos

Green chillies – 5 nos

Garlic – 3 pods

Chilly powder – 4 tsp

Coriander powder – 2 tsp

Garam masala – 2 tsp

Perumjeerakam powder – 1 tsp

Musturad – 1 tsp

Coconut oil – 2 tsp

Curry leaves – 1 strip

salt – to taste

Preparation Method of Kappa Biriyani Recipe

1)Clean kappa and cut into small pieces.

2)Cook well and keep it aside.

3)Marinate meat with 2 tsp chilly powder, 1 tsp coriander powder and 1 tsp garam masala for 30 minutes.

4)Cook well and add salt to taste.

5) Add cooked beef into kappa.

6) Crush onions, green chillies, garlic and add rest of the spices &
mix well with finally grated coconut.

7) Add above mixture into cooked kappa and beef and mix together.

8) Put the vessel on low flame for 5-10 minutes (Dum).

9) Heat the oil and break mustard.

10) Add curry leaves and garnish your kappa biriyani.

:- Serve hot with green salad and lime lime pickle.

Kerala Nadan Prawns Curry

Cooking time (approx.): One Hour



Large Prawns/ Shrimps – 750 gm

Chili Powder – 1 tablespoon

Turmeric Powder – 1 pinch

Vinegar – 1 tbsp

Salt to taste


Mustard Seeds – 1 tsp

Curry Leaves – a few

Onion, thinly sliced – 1.5 cups

Tomatoes, diced – 2 medium sized

Pepper Powder – 1 table Spoon

Coriander Powder – 1.5 tablespoon

Chili Powder – 1 table spoon

Fenugreek Powder – 1 pinch

Garam Masala – 1/4 tsp

Curry Leaves

Ginger Paste – 1 tablespoon

Garlic Paste – 1 tablespoon

Oil – 4 tbsp

Method of Preparation:

Clean and devein the prawns and marinate with chili powder, turmeric powder, salt and vinegar and keep aside for 45 minutes.

Heat half of the oil in a pan and fry the prawns turning once half way through till both sides are reddish browned, this will take about 5 minutes. Remove the prawns from the pan and keep aside.

Add the rest of the oil to the pan and add mustard seeds. When the seeds start to splutter, add onions & curry leaves and sauté till soft. Add the tomatoes pieces and sauté for 3-4 minutes.

Add coriander powder, chili powder and turmeric powder and mix well. Sauté for 3 minutes. Add ginger garlic paste and mix well. Then add pepper powder, fenugreek powder and garam masala and cook till the ingredients are well blended and the spices are cooked through.

Add the fried prawns and 1/4 cup hot water and mix well. When it starts to boil, cover and cook for 5 minutes.

Serve hot with rice or Parotha.

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