Chicken Kappa Biryani Recipe

Name: Chicken Kappa Biryani Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Tapioca Root (500 grams Tapioca root skin peeled and chopped into small cubes); 250 g Chicken Breast (250 grams Chicken minced); 1 piece Yellow Onion (1 Onion sliced); 5 cloves Garlic (5 cloves Garlic chopped); 1 piece Ginger (1 inch Ginger chopped); 1 sprig Curry leaves (1 sprig Curry leaves); 1 piece Green Chili (1 Green Chilli sliced); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 2 tsp Garam Masala (2 teaspoons Garam masala powder); 1 tsp Black Pepper (1 teaspoon Black pepper powder); 3 tbsp Coconut (3 tablespoons Fresh coconut grated); 0 pieces Table Salt (Salt to taste); 0 pieces Coconut Oil (Coconut Oil for cooking)

Chicken Kappa Biryani Recipe - Biryani Recipes (Indian)

55 minIndian

Servings4

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Dairy Free
Egg Free

Steps

1To begin making the Chicken Kappa Biryani Recipe, we will first pressure cook the tapioca in pressure cooker with salt to 6 whistles.
2The tapioca must be boiled enough so that it is easy for you to mash it. Once done allow the pressure cooker to release the pressure naturally.
3Drain the water, transfer the tapioca in a bowl and mash it well, leaving it a bit chunky as well. Set aside.
4Heat a kadai with coconut oil, add curry leaves and allow it splutter. Add ginger, garlic and saute for a few minutes.
5Add sliced onions and saute till they turn translucent. Now add all the spice powders- turmeric powder, red chilli powder, garam masala powder and pepper powder, give it a good stir.
6Add minced chicken and cook until the chicken is done. This will take about 18-20 minutes. Add the cooked and mashed tapioca, mix them well.
7By using a masher try to mash the tapioca a little more and also keep few chunks as well for a good texture.
8Serve the Chicken Kappa Biryani Recipe along withpotato theeyalor Tomato Onion Cucumber Raita to enjoy your Sunday lunch.