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.