Kappa Biriyani (Ellum Kappem)

• 1 kg beef with bone
• 1 kg tapioca
• 4 onion
• 50 g shallot
• garlic
• 1 cup grated coconut
• 5 curry leaves
• 3 tbsp coconut oil
• 1 tbsp salt
• 1 cup water
• ½ tbsp peppercorn
• 2 tbsp coriander powder
• 1 tsp fennel seed
• 1 tsp mustard seed
• ½ tbsp turmeric powder
• 1 ¼ tbsp garam masala
• 1 ½ tbsp Kashmiri chili powder
• ½ tbsp chili powder
• tomato, chopped, for garnish

Preparation

1. Step 1

   1:11
   Slice 4 medium onions and 50 g shallots; set aside. Crush 1/2 tbsp peppercorns. Crush together ginger, garlic, and 9 green chilies.
2. Step 2

   1:37
   Heat a pan on low flame. Add 1 cup grated coconut and 2 stems curry leaves. Roast, stirring constantly. When color begins to change, add 1 tbsp coconut oil and continue roasting on simmer until dark golden brown but not burnt. Transfer to a bowl.
3. Step 3

   2:22
   Wash 1 kg beef with bone and good fat content. Place in a pressure cooker. Add 1 tbsp salt, half the crushed ginger-garlic-green chili, 3/4 tbsp garam masala, 1 stem curry leaves, half the sliced onions and shallots, and 1 cup water. Mix well, cover, and pressure cook until meat separates from bone. Set aside.
4. Step 4

   3:53
   Peel and cut 1 kg tapioca. Place in a pot with enough water to cover, 1 tbsp salt, and 1/4 tsp turmeric powder. Cook until soft, then drain.
5. Step 5

   4:30
   Heat a large pan and add 2 tbsp coconut oil. Add 1 tsp mustard seeds and let crackle. Add 1 tsp fennel seeds, 3-4 stems curry leaves, and the remaining crushed ginger-garlic-green chili. Sauté until golden. Add the remaining sliced onions and shallots and fry until golden brown. Push to the side of the pan, lower flame, and add 2 tbsp coriander powder, 1.5 tbsp Kashmiri chili powder, 0.5 tbsp chili powder, 0.5 tbsp garam masala, and 0.5 tsp turmeric powder. Roast on very low flame for about 30 seconds until raw smell disappears. Mix with the onions.
6. Step 6

   5:55
   Add the cooked beef (with its gravy) to the pan. Mix thoroughly and cook on high flame until spices coat the meat and gravy thickens with fat rising to the top.
7. Step 7

   6:29
   Add the cooked and drained tapioca to the pan on low flame. Add the roasted coconut and curry leaves. Let sit for 1 minute, then mix everything together, crushing some of the tapioca pieces. Adjust to a consistency that is neither too dry nor too watery. Simmer briefly. Add crushed peppercorn to taste.
8. Step 8

   7:36
   Transfer to a serving plate. Garnish with chopped onion, tomato, optional coriander leaves, and lemon wedges.