Kerala Style Kappa Chicken Biriyani is an authentic dish very much loved and enjoyed by all. A reversion to beef kappa biriyani, the dish is very flavorful and delicious. Kerala Style Kappa Chicken Biriyani is unique and tempting with cooked tapioca blended with an aromatic chicken masala mixture. Tapioca is largely cultivated in Kerala and hence cheaply available. Tapioca is rich in fiber and nutritious. You can explore a well detailed Kerala Style Kappa Chicken Biriyani here that can be easily prepared at home.
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| Prep Time | 25 minutes |
| Servings |
people
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Ingredients
- Tapioca : 2 nos -
- Turmeric : ½ + ½ tsp -
- Salt to taste -
- Chicken : 500g -
- Coriander powder : 3 tsp -
- Chilly powder : 1 ½ tsp -
- Pepper powder : 1 tsp -
- Garlic paste : 1 1/2 tsp -
- Ginger paste : 1 tsp -
- Green chillies : 2 nos -
- Oil : 2 tsp -
- Onion :1 ½ nos -
- Tomato : 1 no -
- Garam masala : ¾ + ¼ -
- Curry leaves : 2 spring -
- Water :as needed -
- Mustard : ¾ tsp -
- Red chillies : 4 nos -
Ingredients
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Instructions
- For preparing Kerala Style Kappa Chicken Biriyani, first wash, clean and mince the chicken.
- Add coriander powder, chilli powder, pepper powder, turmeric powder, ginger and garlic paste.
- Add the necessary salt for the curry along with the sliced chillies.
- Leave it for 2 to 3 whistles and remove from flame. Do not strain the water.
- Strain the water and again add cold water, turmeric powder and salt and cook for about 5 whistles.
- When its done strain water and transfer to a bowl.
- In a pan add oil, sauté onion, green chilies, tomato and curry leaves. Add little salt necessary for the sauteing alone.
- Then add the cooked chicken along with the water, let it cook.
- Let the chicken and the tapioca mix well.
- In another pan add oil and when its hot add the mustard and let it spurt.
- Add the red chillies and curry leaves and sauté till the curry leaves are crisp.
- Add this to the tapioca mixture and mix well.
- Garnish it with chopped onion and serve.
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