Chicken Kappa Biryani Recipe

Chicken Kappa Biryani Recipe is an authentic dish that is most loved dish from kerala which is made from mashed fresh tapioca sauteed along with minced chicken and Indian spices. An absolute winner, make sure you try this recipe in your kitchen.

Archana's Kitchen
Chicken Kappa Biryani Recipe
3948 ratings.

Chicken Kappa Biryani Recipe is an authentic Kerala recipe to which we have added a twist by using chicken instead of beef. Most of us are aware of Biryani made with any type of rice but in Kerala since tapioca is consumed a lot.

Did you know: Tapioca is a kind of root vegetable that is starchy and is rich in fiber. So therefore when it is mashed and mixed along with some spice powders and chicken it will create amazing flavors. It can be your one pot meal accompanied with a theeyal or just eaten as it is.

Serve the Chicken Kappa Biryani Recipe along with potato theeyal or Tomato Onion Cucumber Raita to enjoy your Sunday lunch.

If you are looking for more Biryani Recipes here are some :

  1. Barnyard Millet Mushroom Biriyani Recipe
  2. Thalassery Chicken Biriyani Recipe
  3. Chana Pulao Recipe (Spicy Chickpea Pulao)

Cuisine: Kerala Recipes
Course: Lunch
Diet: Non Vegeterian
Prep in

10 M

Cooks in

45 M

Total in

55 M


4 Servings


  • 500 grams Tapioca root , skin peeled and chopped into small cubes
  • 250 grams Chicken , minced
  • 1 Onion , sliced
  • 5 cloves Garlic , chopped
  • 1 inch Ginger , chopped
  • 1 sprig Curry leaves
  • 1 Green Chilli , sliced
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 2 teaspoons Garam masala powder
  • 1 teaspoon Black pepper powder
  • 3 tablespoons Fresh coconut , grated
  • Salt , to taste
  • Coconut Oil , for cooking 

How to make Chicken Kappa Biryani Recipe

  1. To begin making the Chicken Kappa Biryani Recipe, we will first pressure cook the tapioca in pressure cooker with salt to 6 whistles.

  2. The tapioca must be boiled enough so that it is easy for you to mash it.  Once done allow the pressure cooker to release the pressure naturally.

  3. Drain the water, transfer the tapioca in a bowl and mash it well, leaving it a bit chunky as well. Set aside. 

  4. Heat a kadai with coconut oil, add curry leaves and allow it splutter. Add ginger, garlic and saute for a few minutes. 

  5. Add sliced onions and saute till they turn translucent. Now add all the spice powders-  turmeric powder, red chilli powder, garam masala powder and pepper powder, give it a good stir.

  6. Add minced chicken and cook until the chicken is done. This will take about 18-20 minutes. Add the cooked and mashed tapioca, mix them well.

  7. By using a masher try to mash the tapioca a little more and also keep few chunks as well for a good texture.

  8. Serve the Chicken Kappa Biryani Recipe along with potato theeyal or Tomato Onion Cucumber Raita to enjoy your Sunday lunch.