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Chicken Kappa Biryani

Chicken Tapioca Fry
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
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.