KAPPA BIRIYANI/Tapioca biriyani

I came across this dish from one of the restaurants in bangalore.I first hesitated how its gonna be,but once i had it i couldnt stop having it.The chicken pieces inside was adding an extra taste for it.

At that moment i made up my mind to make it at the earliest.Yes... finally even i got it on my own table............... yeaaaahhhh

Now i would like to share the recipe with all

CONTENTS:

Kappa(tapioca)                                         1kg
Chicken                                                     1/2kg(boneless finely chopped)
Onions                                                       2-3nos
Shallots                                                      1cup
Green chillies                                              5nos
Ginger                                                        11/4tbspn
Garlic                                                        2tbspn
Mustard seeds                                           1tbspn
Red chillies                                                 2-3nos
Curry leaves                                              11/4cup
Turmeric powder                                       1teaspn
Chilli powder                                             11/2tespn
Corriander powder                                     1tespn
Garam masala                                             1tespn
Salt                                                             11/2tbspn
Grated Coconut.           1/2cup

• Boil tapioca in a pressure cooker with a pinch of turmeric powder and salt.(Preferably 5-6whistles)
• When its cooked mash the tapioca well.
• In another pan pour in some oil,when the oil is heated add in the mustard seeds, red chillies,shallots and curry leaves and saute well,then add in  the onions,green chillies,ginger,garlic and all the masalas and mix well.
• Add in the finely chopped chicken pieces to this and saute again. Add in some water and let it cook.
• When the chicken is cooked add in the tapioca to the chicken masala and mix well.Close the lid and let the water to drain. Meanwhile roast the coconut with 1teaspn of Chilli powder and 1/2teaspn of corriander powder and pepper powder.Transfer this to the tapioca and stir 
  
  Finally add in the curry leaves,corriander leaves-1tbspn (adds an extra flavour)and serve it hot.

Note:
Try not to use chicken kheema for this as you would not be able to gain the apt taste.