Biryani, a beloved dish across India, has a unique variation in Kerala that offers a wholesome and flavourful twist to the traditional rice-based recipe—Kappa Biryani. Instead of rice, this Malabar specialty uses tapioca (also known as cassava) as its base, providing a delicious and filling alternative. Popular among the Christian community, especially during Christmas, Kappa Biryani is a must-try at any Kerala feast, offering a rich blend of spices, coconut milk, and a variety of meats or vegetables.
This dish is commonly called kachi biryani in North Malabar, while in South Malabar, it is referred to as kappa biryani. The versatility of Kappa Biryani allows it to be paired with chicken, mutton, seafood, or even vegetables, making it adaptable to different tastes. The use of green chilies, mustard seeds, curry leaves, and garam masala adds a perfect balance of heat and aromatic depth. Often found at roadside eateries (thattukadas), Kappa Biryani is an affordable yet satisfying meal beloved by locals.
For a hearty and unique family dinner, this Kerala-style Kappa Biryani is a great choice. Here’s a simple recipe to recreate this Malabar dish at home, which combines mashed tapioca with marinated chicken and spiced coconut paste, all cooked in aromatic coconut oil for an unforgettable experience.
Kerala-Style Kappa Biryani Recipe
Ingredients:
500 grams chicken (cleaned)
1 large onion (chopped)
3 garlic cloves (chopped)
1/2-inch ginger (chopped)
1 tablespoon chili powder
1 tablespoon coriander powder
1/2 tablespoon turmeric powder
1 teaspoon pepper powder
1 tablespoon garam masala
2 tablespoons vinegar
1/2 kilogram tapioca (kappa), peeled and cubed
1 cup fresh grated coconut
1 teaspoon chili powder
1 teaspoon coriander powder
6 shallots (sliced)
1 teaspoon mustard seeds
4 tablespoons coconut oil
1 sprig curry leaves
Salt (to taste)
Method:
Prepare Tapioca:
Boil the peeled and cubed tapioca with salt in a large pot until it becomes soft and tender (around 15-20 minutes).
Once boiled, drain the tapioca and mash it. Set it aside to cool.
Marinate Chicken:
In a mixing bowl, combine the chicken with chopped onion, garlic, ginger, chili powder, coriander powder, turmeric powder, pepper powder, garam masala, vinegar, and salt.
Mix well and allow the chicken to marinate for 15-20 minutes.
Cook Chicken:
Heat some oil in a pan and cook the marinated chicken until it becomes tender. Once cooked, set the chicken aside.
Prepare Coconut Mixture:
In a separate pan, dry roast the fresh grated coconut with chili powder and coriander powder until the coconut turns golden brown (about 5-7 minutes).
Let it cool slightly, then grind the roasted coconut into a coarse paste using a blender or stone grinder.
Combine Tapioca and Chicken:
Add the mashed tapioca to the cooked chicken and mix it thoroughly.
Add the ground coconut mixture to the chicken and tapioca blend and combine everything evenly.
Tempering:
In another pan, heat coconut oil and add mustard seeds. Once the seeds splutter, add the sliced shallots and curry leaves.
Sauté the shallots for about 3-4 minutes, until they turn golden brown.
Mix and Serve:
Add the tempering (mustard seeds, shallots, and curry leaves) to the tapioca and chicken mixture.
Stir everything together over medium heat for 4-5 minutes to allow the flavors to meld.
Serve hot, garnished with additional curry leaves for a fresh aroma.
Enjoy your Kerala-style Kappa Biryani, a wholesome and flavorful dish that’s sure to become a family favorite!
