Kerala Style Kappa Chicken Biriyani(Kozhi Biryani)

Simple & Spicy Kerala Style Kappa chicken Biriyani


Tapioca : 2 nos

Turmeric :t½ + ½ tsp

Salt : to taste

Chicken :t½ k gm

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 :t2 nos

Oil :t2 tsp

Onion :1 ½ nos

Tomato : 1 no

Garam masala : ¾ + ¼

Curry leaves : 2 spring

Water : as needed

Mustard :t¾ tsp

Red chillies : 4 nos


Wash and clean and mince the chicken.

Add the coriander powder, chilli powder, pepper powder, turmeric powder, ginger and garlic paste.

Add the necessary salt for the curry alone along with the sliced chillies.

The water in the chicken is sufficient, else add half glass of water and pressure cook.

Leave it for 2 to 3 whistles and remove from flame. Do not strain the water.

First wash the tapioca and cut into small cubes and add water and cook for 5 whistles and let it cool.

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.

Then add the cooked and mashed tapioca and add water if necessary.

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.