Tapioca Biriyani

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Preparation time : 30 minutes
Cooking time      : 45 minutes
Serves                :  6 members


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.

Tapioca1 kg peeled and cubed
Turmeric powder1/2 teaspoon
Mustard seeds1/2 teaspoon
Dry red chiles3
Curry leaves10
Small onion12 chopped
Cumin powder1/4 teaspoon
Fennel powder1/2 teaspoon
Grated coconut1 cup
Saltto taste
Coconut oil2 tablespoon

Ingredients for the mutton masala

Mutton700 grams
Onions1 and 1/2 cup slices
Ginger1/2 tablespoon crushed
Garlic1/2 tablespoon crushed
Green chillies2 slit
Curry leavesfew
Red chilly powder2 teaspoons
Coriander powder1 tablespoon
Turmeric powder1/2 teaspoon
Pepper powder1/2 teaspoon
Garam masala powder1 teaspoon
Tomato1/2 cup chopped
Thick coconut milk extract1/2 cup
Wateras needed
Coconut oil4 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.