Kappa Biriyani

Kappa Biriyani is a traditional Kerala dish that combines the unique flavor of tapioca with aromatic spices, offering a gluten-free alternative to rice biriyani. This hearty meal is not only delicious but also a comforting food that showcases the rich culinary heritage of India.

Ingredients

• Tapioca (Kappa) - 400 grams
• Chicken (bone-in, skinless) - 300 grams
• Onion (thinly sliced) - 1 medium
• Tomato (chopped) - 1 medium
• Ginger-garlic paste - 1 tablespoon
• Green chilies (slit) - 2
• Curry leaves - 10 leaves
• Coconut milk - 150 ml
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Coriander leaves (chopped) - for garnish
• Oil - 2 tablespoons

Steps

1. Peel and cut the tapioca into small cubes, then boil in salted water until soft (about 15 minutes). Drain and set aside.
2. In a large pan, heat oil over medium heat. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste, green chilies, and curry leaves, and sauté for another 2 minutes until fragrant.
4. Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt, cooking until the tomatoes soften.
5. Add the chicken pieces and cook for about 10 minutes until they are browned and cooked through.
6. Pour in the coconut milk and let it simmer for 5 minutes to meld the flavors.
7. Add the boiled tapioca to the chicken mixture, gently stirring to combine everything. Cook for another 5 minutes.
8. Sprinkle garam masala over the top, mix well, and remove from heat.
9. Garnish with chopped coriander leaves and serve hot.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 80 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates providing energy.
• Contains protein from chicken which supports muscle health.

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