Kappa Biryani, Ellum Kappayum, Tapioca Biryani, Kappa Erachi

Kappa Preparation:

1. Pour enough water to cook the tapioca pieces in a large and deep pan.
2. Add in the tapioca pieces, turmeric powder, curry leaves, enough salt and mix well.
3. Cook until the tapioca is cooked. Do not overcook the tapioca pieces. Make sure that the tapioca is cooked well, but should retain the shape.
4. When tapioca is done, remove it from heat and drain the water completely. Set the cooked tapioca aside.

Beef Preparation:

1. Clean and wash the beef pieces and drain the water completely.
2. In a pressure cooker, add in the ingredients mentioned in 'For cooking Beef' and mix well.
3. Pressure cook for about 5-8 whistles or until the beef is cooked well.
4. Remove from heat and allow the pressure to settle down. Set aside.

Beef Masala & Biryani Preparation:

1. Heat 2 tablespoons of coconut oil in a pan.
2. Add in the sliced onions, chopped ginger, garlic, green chilli, curry leaves and saute till the onions are light brown in color.
3. Then add in the turmeric powder, coriander powder, chilli powder, pepper powder, garam masala powder and fry for 1-2 minutes on low heat.
4. Then add in the cooked beef along with gravy and mix well. Check for salt at this stage. If the gravy is too less, add little hot water.
5. Cover and cook until the gravy is medium thick, for about 10 minutes on low-medium heat. If you like a dry kappa biryani, cook until the gravy is nicely thick. Adjust the consistency according to your taste.
6. Then add in the cooked tapioca and gently mix everything together.
7. Cover and cook for another 10 minutes on low heat. Then mix everything well, remove from heat and set aside.

Seasoning:

1. Heat 1 tablespoon of coconut oil in a pan, splutter mustard seeds.
2. Add in the dried red chillies, curry leaves and fry for few seconds on medium heat.
3. Now add in the grated coconut and fry until light golden in color.
4. Add this over the biryani, mix well and serve hot.