Kappa biryani is famous street food of Kerala where they cook with tapioca and beef. Here in this recipe i have replaced beef with chicken and have made this using potli method. Dropping in a cloth containing whole spices. Once chicken is cooked, the pouch is removed.

By cooking in this method, the flavor of spices gets well in the chicken and at the same time we can remove those spices and discard them as the while spices may be a disturbance while eating.

Biryani means usually we imagine the ones with rice. This recipe does not have any rice. “No rice Biryani” ?

Chicken Kappa Biryani pictorial directions:

1. Peel the tapioca/kappa skin and pressure cook them with salt and turmeric powder until cooked and mushy. Mash and keep aside.

   

   
   
2. Prepare a potli with muslin cloth. Take a muslin cloth and put in cumin seeds, fennel seeds, cinnamon, cloves, bay leaves, star arinse, dried rose petals, black stone flower, mace strand and black cardamom.

   

   

   
   
3. Heat oil, saute grated coconut until brown. Switch off and immediately put in chilly powder and coriander powder. Mix well and let it cool. Grind to a smooth paste.

   

   

   

   
   
4. Heat oil in a wide pan, saute chopped onions, ginger garlic paste and green chilly. Saute till onions are pink. Add tomatoes and saute till mushy.

   

   

   
   
5. Add chicken pieces, water, salt and drop in the masala pouch/potli. Close and cook in medium flame until chicken is tender.

   

   

   

   
   
6. Open, remove the potli/masala pouch and add the mashed tapioca and ground masala. Mix well. Adjust salt and let it cook in simmer until it leaves out oil and turns thick.

   

   

   

   
   

Chicken Kappa Biryani Recipe:

Print Recipe

Chicken Kappa Biryani

Chicken Tapioca Fry

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Main Course

Cuisine: Kerala cuisine

Servings: 4 Servings

Author: Jinoo Jayakrishnan

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Ingredients

• 2 Cups Cooked and mashed tapioca
• 3/4 Tsp Cumin seeds
• 1/2 Tsp Fennel seeds
• 1 Inch Cinnamon stick
• 2 Nos Cloves
• 1 Small Bay leaf
• 1 Medium Star rinse
• 1/4 Tsp Dried rose petals
• 1/4 Tsp Black stone flower/kal pasi
• 1-2 Small Mace strand
• 1 Medium Black cardamom
• 4 Tsp Coconut grated
• 2 Tsp Chilli powder
• 2 Tsp Coriander powder
• 1 Large Onion - Chopped finely
• 1 Tbsp Ginger garlic paste
• 1 Long Green chilly
• 1 Medium Tomato - Finely chopped
• 300 Gms Chicken
• Salt - To taste

Instructions

• Peel the tapioca/kappa skin and pressure cook them with salt and turmeric powder until cooked and mushy. Mash and keep aside.
• Prepare a potli with muslin cloth. Take a small muslin/cotton cloth and put in cumin seeds, fennel seeds, cinnamon, cloves, bay leaves, star arinse, dried rose petals, black stone flower, mace strand and black cardamom.
• Heat oil, saute grated coconut until brown. Switch off and immediately put in chilly powder and coriander powder. Mix well and let it cool. Grind to a smooth paste.
• Heat oil in a wide pan, saute chopped onions, ginger garlic paste and green chilly. Saute till onions are pink. Add tomatoes and saute till mushy.
• Add chicken pieces, water, salt and drop in the masala pouch/potli. Close and cook in medium flame until chicken is tender.
• Open, remove the potli/masala pouch and add the mashed tapioca and ground masala. Mix well. Adjust salt and let it cook in simmer until it leaves out oil and turns thick.

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