Preparation time : 30 minutes
Cooking time : 45 minutes
Serves : 6 members
Description
Biriyani in any form excites us all .
This was a try I did after watching a cookery show on the telly where they showed a road side vender making the tapioca biriyani with beef in Calicut. I was blown away with the idea with what done to a staple that’s adapted to suit the brew available. Tried it out with my twist and turns as always. The melting fat of the meat along with spices on the tapioca was a marriage made in culinary heaven. The results were mind blowing with an empty bowl left on the table. What more proof do we need that my poshed up version of this biriyani with all its delicious trimmings was a well executed dish.
Ingredients | Quantity |
|---|---|
| Tapioca | 1 kg peeled and cubed |
| Turmeric powder | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Dry red chiles | 3 |
| Curry leaves | 10 |
| Small onion | 12 chopped |
| Cumin powder | 1/4 teaspoon |
| Fennel powder | 1/2 teaspoon |
| Grated coconut | 1 cup |
| Salt | to taste |
| Coconut oil | 2 tablespoon |
Ingredients for the mutton masala
Ingredients | Quantity |
|---|---|
| Mutton | 700 grams |
| Onions | 1 and 1/2 cup slices |
| Ginger | 1/2 tablespoon crushed |
| Garlic | 1/2 tablespoon crushed |
| Green chillies | 2 slit |
| Curry leaves | few |
| Red chilly powder | 2 teaspoons |
| Coriander powder | 1 tablespoon |
| Turmeric powder | 1/2 teaspoon |
| Pepper powder | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Tomato | 1/2 cup chopped |
| Thick coconut milk extract | 1/2 cup |
| Water | as needed |
| Coconut oil | 4 tablespoons |
Method for mutton masala
- Heat coconut oil. Add onions and brown. Top with ginger, garlic, curry leaves and green chillies. Sauté to crisp.
- Top with red chilly powder, turmeric powder, coriander powder and garam masala powder. Sauté for 20 seconds. Add tomato and sauté until oil separates.
- Add mutton, salt and water. Cook to done. Add coconut milk, bring to boil. Reduce to gravy consistency. Remove from heat and keep aside.
Method for biriyani
- Cook tapioca cubes with turmeric powder, salt and water.
- Heat oil, add mustard seeds. Once they crackle , add dry red chillies, curry leaves and small onions. Sauté to brown.
- Top with cumin powder, fennel powder, salt and grated coconut. Sauté by stirring for a minute.
- Add boiled tapioca and mix well. Pour the mutton gravy.
- Mix well and heat in low flame for five minutes, letting all the flavor’s infuse together. Serve hot.
