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	Kappa Biryani

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Serves : 8 People

Time : 70 minutes

5 Litre Hawkins Hevibase Induction Pressure Cooker

Ingredients

1 x 1 inch / 2.5 cm piece (10 g)		fresh ginger
1 x 1 inch / 2.5 cm piece (10 g)		fresh ginger
12 small cloves		garlic
12 small cloves		garlic
2		green chillies
2		green chillies
¼ cup +1 tbsp / 75 ml		coconut oil
¼ cup +1 tbsp / 75 ml		coconut oil
1 large (125 g)		onion chopped
1 large (125 g)		onion chopped
20		shallots (Madras Onion) chopped
20		shallots (Madras Onion) chopped
2 tbsp + 1 tsp / 35 ml		salt
2 tbsp + 1 tsp / 35 ml		salt
3 tbsp / 45 ml		coriander powder
3 tbsp / 45 ml		coriander powder
1 tbsp / 15 ml		red chilli powder
1 tbsp / 15 ml		red chilli powder
2½ tsp / 12.5 ml		garam masala powder
2½ tsp / 12.5 ml		garam masala powder
½ tsp / 2.5 ml		turmeric
½ tsp / 2.5 ml		turmeric
¼ cup / 1.3 ml		pepper powder
¼ cup / 1.3 ml		pepper powder
1 kg		mutton cut into 4 cm pieces
1 kg		mutton cut into 4 cm pieces
1 tsp / 5 ml		lemon juice
1 tsp / 5 ml		lemon juice
8½ cups / 2 litre		water
8½ cups / 2 litre		water
½ tsp / 2.5 ml		mustard seeds
½ tsp / 2.5 ml		mustard seeds
3 sprigs		curry leaves
3 sprigs		curry leaves
1 cup / 240 ml		coconut grated
1 cup / 240 ml		coconut grated
1.5 kg		tapioca/kappa cut into 2 cm cubes
1.5 kg		tapioca/kappa cut into 2 cm cubes

Recipe

1.	Grind ginger, garlic and green chillies into a paste.
1.	Grind ginger, garlic and green chillies into a paste.
2.	Heat 3 tbsp/45 ml oil in Hawkins Hevibase Pressure Cooker on high heat about 2 minutes. Add onion and shallots. Stir fry till transparent about 3 minutes. Add ginger-garlic paste. Stir a few seconds. Add 1 tbsp + 1 tsp/20 ml salt, coriander, chilli, garam masala, turmeric and pepper powders. Stir a few seconds. Add mutton and lemon juice. Mix. Add ½ cup/120 ml water. Mix.
2.	Heat 3 tbsp/45 ml oil in Hawkins Hevibase Pressure Cooker on high heat about 2 minutes. Add onion and shallots. Stir fry till transparent about 3 minutes. Add ginger-garlic paste. Stir a few seconds. Add 1 tbsp + 1 tsp/20 ml salt, coriander, chilli, garam masala, turmeric and pepper powders. Stir a few seconds. Add mutton and lemon juice. Mix. Add ½ cup/120 ml water. Mix.
3.	Close cooker. Bring to full pressure on high heat. Reduce heat and cook 10 minutes. Remove cooker from heat. Allow to cool naturally.
3.	Close cooker. Bring to full pressure on high heat. Reduce heat and cook 10 minutes. Remove cooker from heat. Allow to cool naturally.
4.	In a separate pan, add remaining water (8 cups/1.9 litre). Bring to boil on high heat. Add remaining salt (1 tbsp/15 ml) and tapioca. Bring to boil. Reduce heat and cook till tapioca is just tender. Remove and drain.
4.	In a separate pan, add remaining water (8 cups/1.9 litre). Bring to boil on high heat. Add remaining salt (1 tbsp/15 ml) and tapioca. Bring to boil. Reduce heat and cook till tapioca is just tender. Remove and drain.
5.	Heat remaining oil (2 tbsp/30 ml) in a pan about 2 minutes. Add mustard seeds, when crackling add curry leaves and coconut. Stir fry till golden brown about 8 minutes. Keep aside.
5.	Heat remaining oil (2 tbsp/30 ml) in a pan about 2 minutes. Add mustard seeds, when crackling add curry leaves and coconut. Stir fry till golden brown about 8 minutes. Keep aside.
6.	Open cooker. Boil meat till liquid thickens (about 5 minutes), stirring occasionally. Spread tapioca over meat in cooker. Put roasted coconut over tapioca. Mix and partially mash tapioca. Reduce heat and cook 5 minutes. Remove from heat. Serve hot.
6.	Open cooker. Boil meat till liquid thickens (about 5 minutes), stirring occasionally. Spread tapioca over meat in cooker. Put roasted coconut over tapioca. Mix and partially mash tapioca. Reduce heat and cook 5 minutes. Remove from heat. Serve hot.

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