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
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.