TAPIOCA AND BEEF BRIYANI

Preparation Method :

• To make the masala, heat the oil in a pan and saute the onions, curry leaves and green chillies until the onions turn light brown.
• Add the ginger-garlic paste and saute until the onions turn golden brown. Reduce the flame and add the chilli, coriander, turmeric, black pepper and garam masala powders along with ¼ cup water.
• Cook for 5 minutes. Add the tomato and cook until the oil separates from the tomatoes. This should take around 20 minutes.
• Meanwhile, boil the tapioca with the turmeric powder, salt and plenty of water. The tapioca should be fully immersed in water. Drain and keep aside.
• Stir the beef into the masala along with the salt and 2 cups of water. Cook until the beef is well done, for about 30 minutes.
• Finish the gravy with coconut milk and cook until it thickens, for about 5 minutes. Keep aside.
• Heat the oil in a large kadhai, add the mustard seeds and cook until they begin to splutter. Then add the red chillies, curry leaves and shallots.
• Saute until golden-brown. Add the cumin powder and saute, stirring continuously.
• Stir in the boiled tapioca and mash until well blended. Add more salt if requireds.
• Add the cooked beef and mix well. Garnish with grated coconut and serve.