This week the culinary hoppers are bringing a wonderful array of delicious biriyanis and kebabs , to add in this deliciousness I am bringing a very traditional malayalee Christian recipe but with a twist to it . I am bringing a tapioca biriyani or also known as kappa biriyani in malayalam. A traditional tapioca biriyani is made with an addition of beef and spices to it , but I have changed the recipe made it completely vegetarian with a few addition of some extra ingredients other than the traditional recipe . This biriyani recipe is very different than that of the traditional biriyani recipe what you see everywhere and I have loaded this with so much veggies and used some cilantro (coriander ) leaves to give a fresh flavour . Using cilantro in Kerala cuisine is very unusual especially in southern kerala , but the use of these leaves gave this biriyani a different taste .
In some recipes egg is added to tapioca biriyani , it could be in raw form or in a hard boiled form . I wanted to make a pure vegetarian recipe as a part of culinary hoppers , so I avoided using eggs here. If you would like to use eggs add a boiled egg or add raw egg while sauteing the vegetables and cook it before you add the tapioca. This is a very easy recipe to make and you can whip this up in no time for an easy lunch option . You can also reduce the hotness in this dish to serve it for a kids maincourse .
In the above picture you guys can see some frozen thai chillies , I purposely put that there in the picture because those beauties are from my garden !!! . I save those chillies by washing and freezing them for the long winters which we get here in Canada . I hope you all liked it , I will soon be posting about how to save veggies for winter times .
Prep Time – 15 minutes
Cooking Time – 15 minutes
Serves- 2 to 3
Author- Parvathy V Nair
Tapioca fresh or frozen (if using frozen thaw it thoroughly before use )- 5 to 6 medium pieces if frozen / one medium sized if using fresh
Onion – half a medium one sliced
Curry leaves- 2 sprigs
Carrot- 1 medium chopped
Beans- 1/4 cup chopped
Green Peas – 1/4 cup
Ginger paste – 1/4 teaspoon
Garlic Paste- 1/4 teaspoon
Coriander leaves – 2 tablespoons
Green chillies- 1 or 2 ( use 2 if you want is very hot)
Turmeric powder – 1/4 teaspoon
Red chilli powder- 1/2 teaspoon
Garam masala – 1/2 teaspoon
Salt- as needed
Oil – one tablespoon
1. In a sauce pan bring water to a boil and add the cut tapioca , salt and turmeric powder to it . Cook till the tapioca is transparent . Strain this and keep it aside
2. In a wok or a pan heat oil add sliced onions and curry leaves saute it well
3. Now add ginger and garlic paste , saute till the raw flavour goes
4. Add all the chopped veggies , saute it then add chilly powder and salt saute it well
5. Now add the cooked tapioca , give it a stir then add chopped cilantro and garam masala
6. Cover and cook in medium heat for 10 minutes then check for salt and add salt if required .
This recipe is for blog hop with Culinary Hoppers
Check out other recipes from Culinary Hoppers