Kerala Style Kappa(Tapioca) Biriyani is not a traditional biriyani. It combines mashed tapioca with spicy beef masala. It is also known as Ellum Kappayum or Kappa Erachi.This dish is very popular in regions like Kottayam and Idukki.
Over time, it became a favourite across Kerala. Today, it’s easy to recreate at our own home using simple ingredients. Below is a step-by-step recipe with tips, variations, storage instructions, and serving ideas.
Jump to:
- What is Kerala Style Kappa Biriyani?
- Why You'll Love This Recipe?
- Recipe Ingredients
- Variations to Try
- How To Make Kerala-Style Kappa Biriyani(Step-by-Step Guide)
- Tips And Tricks
- Serving Suggestions
- Storage Instructions
- Frequently Asked Questions (FAQ)
- More Kerala Style Biriyani Recipes To Try
- Kerala Style Kappa (Tapioca) Biriyani
What is Kerala Style Kappa Biriyani?
Kerala Style Kappa Biriyani is a dish made by mixing boiled tapioca with spicy beef masala. It does not involve layering or dum like traditional biriyani. The texture is soft and mashed, making it hearty and satisfying.
The base of this dish is similar to kappa puzhukku, where tapioca is boiled and mashed. The masala used is somewhat close to biriyani masala. However, not all ingredients or textures match a traditional biriyani.
When combined, it becomes Kappa Biriyani. Some prefer it less mashed, but traditionally, it has a soft, mushy consistency. If you’re looking for the full biriyani flavour with proper layering, spices, and rice texture, follow our Authentic Kerala Style Beef Biriyani Recipe.
Why You'll Love This Recipe?
Mashed tapioca blends perfectly with spicy beef masala to create rich flavour in every bite. Then comes the final tempering of curry leaves and grated coconut fried in coconut oil, which lifts the aroma and taste.
It is extremely filling and full of flavour.If you're on a no-rice diet or can’t eat regular biriyani, this is the perfect alternative.
If you enjoy dishes like this, explore more of our Kerala-style Non Veg Recipes packed with tradition, and homely flavour.
Recipe Ingredients
- Tapioca: Tapioca (cassava) is locally known as kappa, and also called maracheeni or kappacheeni in Malayalam. Once considered a farmer’s food, it has evolved over the years into a much-loved and widely used ingredient across Kerala households.
- Beef: You can use either bone-in or boneless beef. Bone-in gives more flavour, but small bones can go unnoticed when mixed with mashed tapioca. For safety, especially if serving children or elders, boneless is a better option.
- Other Ingredients: You will also need coconut oil, shallots, green chillies, grated coconut, curry leaves, and more. All ingredients, exact measurements, and nutritional details are listed in the full recipe card.
Variations to Try
You can make Kappa Erachi with beef, mutton, or chicken using the same method.
If you're a vegetarian, try Kappa Puzhukku. It’s a simple tapioca dish with coconut tempering, perfect as a meat-free alternative.
A trending variation is Paal Kappa, where coconut milk is added to the mix. It’s extremely creamy, with a light sweetness from the coconut, and suits those who prefer mild spice.
Similarly, there’s a curry that somewhat resembles Kappa Biriyani in flavour but has a more watery consistency. It uses a much smaller amount of potato compared to the generous use of tapioca here. Try our Beef Curry with Potato Recipe to explore that variation.
How To Make Kerala-Style Kappa Biriyani(Step-by-Step Guide)
STEP 1 : Cut tapioca into small pieces. Cook tapioca with salt, turmeric powder, and water. Add enough water so that the tapioca is completely soaked in water. Cook until it becomes soft.
STEP 2 : Drain off the water completely.
STEP 3 : Mash tapioca a bit and keep it aside.
STEP 4 : Slice the onion. Marinate the beef with onion and other ingredients listed under Beef preparation. Cook the marinated beef until tender. In a pressure cooker, it might take around 3 whistles. Add mashed tapioca to the beef and mix well.
STEP 5 : Fry the coconut with chilli powder and coriander powder. Grind the mixture once it cools down and add it to the beef and tapioca mix. Mix it well. Cook for 5 minutes.
STEP 6 : Heat oil in a pan. Splutter mustard seeds. Fry curry leaves and small onions. Garnish the tapioca beef mix with the prepared seasoning.
You can also try our Nadan Kozhi Biriyani, which uses a similar meat masala base but follows a different method with rice instead of kappa.
Tips And Tricks
- Choose good-quality kappa for the best result. Avoid varieties that are overly fibrous or dry.
- The final tempering with fried coconut and curry leaves in coconut oil adds rich flavour. Don’t skip this step.
- If you like extra heat, sprinkle some freshly ground pepper powder just before serving. It lifts the spice without overpowering the dish.
Serving Suggestions
Ellum Kappayum is best enjoyed as it is. The richness of the kappa and beef masala makes it a complete meal on its own.
Additionally, you can serve it with sliced raw onions and a squeeze of lime to add crunch and balance the spice. A hot glass of Chai is often enjoyed after the meal.
Some people also pair it with porotta, scooping up the masala along with the kappa. It’s not common, but for some, this rare combo works well.
In Kerala, this dish is also served in toddy shops as a popular touching, usually enjoyed along with a glass of kallu.
Storage Instructions
Kerala Style Kappa(Tapioca) Biriyani stays fresh for 1 to 2 days when stored in a clean, dry, airtight container in the fridge.
Freezing the full dish is not recommended, as tapioca may turn watery and lose its texture. However, you can freeze the beef masala separately for up to 1 to 2 months and use it when needed.
To reheat, transfer the biriyani to a pan or microwave-safe bowl. Sprinkle a little water to prevent it from drying out or burning at the bottom.
Let it boil gently, then heat until it reaches the desired consistency. This ensures the dish reheats evenly and brings back the flavours more intensely.
Frequently Asked Questions (FAQ)
Not in the traditional sense. There’s no layering or dum cooking. Traditional biriyani uses rice as the base, while Kappa Biriyani uses tapioca. Biriyani usually doesn’t include tempering, but here we add a final tempering with curry leaves and coconut. The texture is also different. Kappa Biriyani is soft and often mushy, unlike the separate grains found in rice biriyani. However, the beef masala used here is somewhat similar to the one in traditional biriyani, which gives a familiar flavour.
Ellum Kappayum is gluten-free but high in calories. It is a filling dish because of the combination of tapioca (a starchy carbohydrate) and meat. Some people may also experience gas or bloating after consuming tapioca, especially when eaten in large quantities. If you're watching your calorie intake or have a sensitive stomach, portion control is important.
More Kerala Style Biriyani Recipes To Try
I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.
Kerala Style Kappa (Tapioca) Biriyani
Ingredients
Tapioca Preparation
- 750 Grams Tapioca (Kappa)
- ¼ Teaspoon turmeric Powder
- salt
Beef Preparation
- 500 Grams beef
- 1 onion
- 1 Tablespoon ginger (crushed)
- 1 Tablespoon garlic (crushed)
- 1 Tablespoon chilli Powder
- 1 Tablespoon coriander Powder
- ½ Teaspoon turmeric Powder
- 1 Teaspoon pepper Powder
- 1 Teaspoon garam masala
- 2 Teaspoons vinegar
- salt
Coconut Mix
- 1 Cup grated coconut
- 1 Teaspoon chilli Powder
- 1 Teaspoon coriander powder
Seasoning
- 6 shallot / small onion
- 1 Teaspoon mustard seeds
- coconut oil
- curry leaves
Instructions
- Cut tapioca into small pieces. Cook tapioca with salt, turmeric powder and water. Add enough water so that tapioca is completed soaked in water. Cook until it becomes soft.
- Drain off the water completely.
- Mash tapioca a bit and keep it aside.
- Slice the onion. Marinate beef with onion and other ingredients listed under Beef preparation. Cook marinated beef until tender. In pressure cooker it might take around 3 whistles. Add mashed tapioca to beef and mix well.
- Fry coconut with chilli powder and coriander powder. Grind the mixture once it cools down and add it to beef and tapioca mix. Mix it well. Cook for 5 minutes.
- Heat oil in a pan. Splutter mustard seeds. Fry curry leaves and small onions. Garnish tapioca beef mix with the prepared seasoning.
Notes
- Choose good-quality kappa for the best result. Avoid varieties that are overly fibrous or dry.
- The final tempering with fried coconut and curry leaves in coconut oil adds rich flavour. Don’t skip this step.
- If you like extra heat, sprinkle some freshly ground pepper powder just before serving. It lifts the spice without overpowering the dish.
I have never made or tasted kappa biriyani. Send to office? :D
Next time :)
thank you for the recipe...
Did you try it out? Contribute your picture, if you have :)
Tried it and it was soo tasty.
Great to hear that you liked it :)
So lovely and very tasty thanks for your recipe.
Thanks Eva :) Great to hear that.
Thank you for the recipe. I tried a fusion dish with kappa. Try it www.dinnerthoughts.net
Thanks, it is very good recipe. 😀😀😀😀
Thanks Linette! Thanks for trying it out :)
Tried this yesterday. Came out really well. I had not taken the proportion of kappa, beef correctly. Had more beef, less kappa, but was still very yum! Kids had it as a side with rice, hubby had it as a side with bread and I had it as a main.