For Preparing Tapioca: Cook the kappa by adding salt turmeric powder and water as required. Then drain and keep it aside.
For Roasting Coconut: Roast coconut and curry leaves by adding 2 tbsp oil in it. Keep aside.
Roast till the colour changes into dark brown in colour. When it is done, convert into a plate and keep aside.
For Preparing Beef Curry: Cook the cleaned beef by adding crushed ginger, garlic, green chilly, garam masala, onion, curry leaves and water as required. Keep aside.
For Preparing Kappa Biriyani: Heat oil in an uruli. Splutter mustard seeds and add some curry leaves. Then add the crushed ginger garlic and green chilli and saute for few seconds,
Next, add sliced onion and saute till onion turns to light brown in colour.
Then add all masala powders and saute for 1 minute in low to medium flame till the raw smell goes off.
Add cooked beef along with the water in it. Combine well and bring it to boil for 2-3 minutes.
Now add cooked tapioca.
Simultaneously, stir in roasted coconut.
Combine well and cook for another 2-3 minutes. Don't make it too dry.
Garnish with some chopped onion, tomato and lemon wedges. Serve hot.