Ingredients

Water - for boiling Tapioca - 900gm Salt - to taste Grated coconut - 1 cup Coconut oil - 2 to 3 tbsp Green chilli - 3 (as per taste) Chopped onion - 1 Sliced shallots - 1 cup Crushed ginger garlic - 3 tbsp   Turmeric powder - 1/4tsp Kashmiri chilli powder - 1 tsp(as per taste) Coriander powder - 1 tsp Garam masala - 1 tsp Fennel seed powder - 1 tsp Water - 1/2 cup (as required)

For Tempering 

Mustard seeds- 1/4 tsp Shallots - 1/4 cup Dried chilli - 3 Curry leaves - a few

For cooking beef

Beef - 800 gm Pepper powder - 1tsp Crushed ginger garlic - 1 tbsp Salt - to taste  

Method

In a pot, add water for boiling tapioca. Add tapioca and salt. Cook well. Meanwhile, let's make roasted coconut. In a pan, add grated coconut and roast until color changes. Make sure not to burn the coconut. Tapioca is nicely cooked. Transfer to a bowl. In a pressure cooker, add beef, pepper powder, salt and crushed ginger-garlic. Mix well. Cook for about 5 to 6 whistles. Heat pan on medium flame. In a pan, add coconut oil. When oil becomes hot, add green chilli, onion, shallots and salt. Cook until translucent. Add crushed ginger garlic and cook until raw smell goes. Add turmeric powder, chilli powder, coriander powder, garam masala, fennel seed powder. Saute until raw smell goes. Add cooked beef and mix well. Check salt and add if needed. Close lid and cook for about 15mins. Stir in between. Add cooked tapioca and roasted coconut. Close lid for a few minutes. After a few minutes open lid and mix well. After mixing close again for a few minutes. In a small pan, add coconut oil, mustard seeds, shallots, dried chilli and curry leaves. Saute until colour changes. Immediately pour the mix on top of the prepared kappa biriyani. Kappa Biriyani is ready :)