Department of Cultural Affairs, Government of Kerala

Kerala Culture

Kappa Biriyani


Tapioca chopped and cook with turmeric powder and salt – 1 Kg
(Strain the water used for cooking tapioca)
Chopped chicken – ½ Kg
Chopped onions and shallots – ½ cup each
Chopped green chilies – 4 nos
Chili powder – 1 tsp
Coriander powder – 3 tsp
Turmeric powder – ½ tsp
Garam masala powder – 1 tsp
Crushed ginger and garlic – 2 tsp
Curry leaves - as required
Coriander leaves - as required
Salt - as required
Pepper powder – ¼ tsp
Coconut oil – ¼ cup

Method of Preparation:

In a pan, add 4 tbsp of oil. Add onion, crushed ginger, garlic and sauté. To this add dry curry powders (chili, coriander, turmeric, garam masala, pepper), chicken and salt. Cook with required amount of water. Let the gravy thicken. Add coriander leaves, curry leaves and cooked tapioca. Mix well so that the masala combines well with the tapioca. Beef can also be used instead of chicken for tasty Kappa Beef biriyani.


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