Tapioca Biryani

Cuisines

Best for

Recipe

Ingredients

1 cup	tapioca, peeled and diced
1 cup	basmati rice
200 grams	chicken, cut into pieces
1 medium	onion, sliced
1 medium	tomato, chopped
2 cloves	garlic, minced
1 inch	ginger, minced
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 stick	cinnamon
3 pods	cardamom
4 whole	cloves
1 cup	coconut milk
2 cups	water
—	salt to taste
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice for 20 minutes.
2. 2 Boil the diced tapioca in water with a pinch of salt until tender, then drain and set aside.
3. 3 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add sliced onions and sauté until golden brown.
4. 4 Add garlic and ginger, and sauté until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they turn soft.
6. 6 Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes.
7. 7 Add chicken pieces and cook until they are browned on all sides.
8. 8 Add the boiled tapioca, cinnamon stick, cardamom pods, and cloves. Mix well.
9. 9 Pour in coconut milk and water, and bring to a boil.
10. 10 Drain the soaked rice and add it to the pan. Stir gently.
11. 11 Cover the pan with a lid and cook on low heat until the rice is fully cooked and the liquid is absorbed.
12. 12 Sprinkle garam masala and chopped coriander leaves over the biryani before serving.