Kappa Chicken Biryani RECIPE#150

-Specially made for church's  potluck -

I      COOK TAPIOCA

II   'PREPARE'  COCONUT "MIXTURE"

III   PREPARE  THE CHICKEN

IV    MIX 

IIV   FINAL SEASONING 

I      COOK TAPIOCA

Step 1:- Chop  2- 2 1/2  lb of tapioca as in the picture .

Step 2:- Boil water with 1/2 teaspoon of turmeric powder and salt . 

Step 3 :-Add the tapioca  and cook until the tapioca  becomes  soft  .

Drain in a colander .

II   MAKE COCONUT "MIXTURE"

Step 1:- Grind 1 cup of  grated coconut ,  2-3 green chillies ,  2 garlic cloves , and 4-5 pearl onions and set aside .

III   PREPARE THE  CHICKEN

Step 1:-  Marinate 3 -4  lb of chicken breast  (  CHOPPED)  with 1 teaspoon of turmeric powder , 2 teaspoon of kashmiri chilli powder and 2 teaspoon of coriander powder   for 5- 8 hours in refrigerator 

 Step 2:- Heat 2-4 tablespoon of vegetable oil  ( Canola) and  add 3   onion ( Chopped) ,  5-9 garlic cloves, 3'' ginger root and saute until the onion becomes  golden brown.

 Step 3:- Now add  7-9 chopped curry leaves and 3-4  chopped green chillies .

 Step 4:- Add the marinated chicken pieces ( step 1)  

 Step 5:- Combine well with 1 teaspoon of garam masala and 1/2 cup of water . Cook for 20- 30 minutes on medium flame .

IV    MIX 

                         Step 1:-  Add the ''cooked tapioca '' and 'coconut mixture'  combine well 

  and cook for another 15-20 minutes on low- medium flame  until the biryani becomes  ''dry''

IIV   FINAL SEASONING 

                            Heat a  pan  ,  add  a  table spoon of oil  ( canola)  splutter 1 1/2 teaspoon of mustard seeds ,  few curry leaves and 2-3 dried red chilliies  , saute for 2- 4 minutes .

                               Pour over  'the tapioca -chicken ' Combine well.cook for another 2-5 minutes on low flame . 

                               Kappa Chicken  Biryani Is ready ..... ...Enjoy......JA- Mathew-