Tapioca Biriyani

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

Ingredients

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

Method

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

Hara Bhara Kabab by Shubha 

Brown Rice Biriyani by Jayashree 

Paneer ke kabab by Vani 

Malai Sabz seekh kebab by Piyali

Shahi Korma Biryani by Anupama

Nargisi Kababs by Swati