Friday, August 26, 2011

Kappa Biriyani

The mouth watering, all time famous Kappa Biriyani, Known locally in the high ranges as Asiad. I dont know how the dish got this name. But If you have a bowl, you are sure to get the stamina to participate in Asiad.

THE RECIPE. ( Its for 1 kg Beef - 750 gm meat + 250 gm Bone & 2-2.5 kg Tapioca) Will be better if it is 1 kg beef + 250 gm bone.

This is a step by step recipe. Just follow and add ingredients as given

Heat 3 Tbsp Oil in a pressure cooker.
Add Ginger 1.5 inch - finely chopped + Garlic 7-8 cloves, crushed
Saute for a minute on low flame
Add 200 gms sliced Onions ( Small red Onions/ shallots will be perfect) and 8-9 Green chillies
Saute onions till transparent
Add 1 tsp turmeric powder, mix well.
Add 3 tbsp Coriander powder, mix well
Add 2 tbsp Chillie powder mix well
Add 1 Tsp Pepper powder, mix well.
Add Curry leaves- 2-3 sprigs
Add 3/4 glass water, bring to boil
Add Beef & bones, mix well, cover & pressure cook.

ONCE it is cooked, add 1 tsp garam masala, ( if it is home made, 1 tsp will be enough. If it is ready made, you will have to use more) Masala gives out good flavour only if it is freshly ground.

Cook Cut tapioca with a little turmeric and add required salt.

01 coconut grated, 01 handful shallots,curry leaves, turmeric.
Grind all into a coarse paste.

Use a Big pot like APPACHEMBU or a chinese Kadai
Heat Two Tbsp Coconut oil
Add the GRAVY, fry for a minute in low flame
Add cooked TAPIOCA, mix well
Add cooked Beef into it and mix thoroughly.
Add 1 tsp freshly ground pepper powder, mix well
Correct Salt.
Put off flame.
Pour some fresh coconut oil on top and some fresh curry leaves.
Mix well and cover for few minutes.

KAPPA BIRIYANI is ready and should be enjoyed hot.

Note. If you are not bothered about Cholesterol or Calories, The real recipe requires you to add Boiled and smashed eggs at the last step, which gives you the perfect ASIAD taste.

Happy Dinner to all !!!!!

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