Instant Pot Easy & Tasty Shrimp Tapioca Biryani | Kerala Style Kappa & Shrimp

Finger licking delish shrimp & kappa or tapioca cooked in the Instant Pot…

Kappa or tapioca is a staple food in Kerala. Over the years this simple & humble root vegetable has been curated & now it can be found on the menu of most fine dining restaurants in Kerala. Kappa can be paired with literally any kind of meat & seafood. However, Kappa & fish curry is a true Kerala delicacy.

I tend to make one-pot meals with kappa, by pairing it with chicken, beef, fish, or shrimp. This time, cooked in the Instant Pot along with shrimp. Turned out to be finger-licking delish.


Instant Pot Easy & Tasty Shrimp Tapioca Biryani | Kerala Style Kappa & Shrimp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For Cooking Tapioca-Kappa
  • Tapioca or Kappa, medium-sized chunks- 1 Kg
  • Water- 2 cups
  • Salt- 1 tsp
For Marinating Shrimp
  • Shrimp, deveined- 30
  • Chili powder- 1½ tsp (for less heat add Kashmiri chili powder)
  • Turmeric powder- ¼ tsp
  • Cumin powder- 1 tsp
  • Coriander powder- 1 tbsp
  • Garam masala- 1 tsp
  • Salt- ½ tsp
For Making Shrimp Curry
  • Coconut oil- 1 tbsp
  • Dried bay leaves- 2
  • Onions, chopped- 3
  • Ginger-Garlic paste- 1 tbsp
  • Green chilies, halved- 2 (optional)
  • Curry leaves- 1 sprig
  • Salt- 1 tsp
  • Tomatoes, chopped- 2
  • Cilantro, chopped- ¼ cup
For Making Tempering
  • Coconut oil- 2 tbsp
  • Ghee- ½ tbsp
  • Shallots, chopped- 1 or 3 small-pearl onions
  • Dried red chilies, halved- 2
  • Curry leaves- 1 sprig
Instructions
  1. I've used frozen tapiocas, availabe at the Indian store. It was 1 Kg & cut into large chunks.
  2. Rinse the tapioca under running water. I didn't defrost them.
  3. I've pressure cooked the tapioca in the Instant Pot. You can use regular pressure cooker or cook them in a saucepan over stovetop till tapiocas turn fork tender.
  4. To the stainless steel pot, add the tapioca chunks, water & salt.
  5. Close with the lid.
  6. Select pressure cook setting, set time to 10 minutes at high pressure.
  7. After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  8. minutes of pressure cooking, tapiocas turned fork tender didn't turn mushy.
  9. Drain the liquid from the pot & transfer the cooked tapiocas to a plate.
  10. I've cut the cooked tapiocas into smaller chunks, as I've used large chunks. Keep them aside.
  11. In a bowl, add the shrimp & all the spices mentioned above 'for marinating shrimp'. Keep it aside.
  12. Turn on the Instant Pot.
  13. Select Saute setting at medium temperature. Let the stainless steel pot turn hot.
  14. Add oil & dried bay leaves, saute for a few seconds.
  15. Add onions, ginger-garlic paste, green chillies & curry leaves, season with ½ tsp salt.
  16. Cook for 2 minutes.
  17. Add tomatoes, cook for 2 minutes.
  18. Add the marinated shrimp, combine well.
  19. Close the pot with the lid.
  20. Cancel saute, select pressure cook setting, set the time to 5 minutes at high pressure.
  21. After 5 minutes of pressure cooking, do a quick pressure release.
  22. Open the lid, aromatic & flavourful shrimp curry is ready.
  23. Add the cooked tapiocas to the shrimp curry, combine well.
  24. Turn on saute setting at medium temperature.
  25. Cook for 3 minutes, don't mash the tapiocas, it should be bite-size pieces will taste better.
  26. Garnish with chopped cilantro.
  27. Remove the pot from the main pot, keep covered.
  28. Let's make the tempering, don't skip adding the tempering- will greatly enhance the taste & flavour of this dish.
  29. Place a small pan over medium heat.
  30. Add coconut oil & ghee, let turn hot.
  31. Add mustard seeds, let splutter.
  32. Add shallots or small onions, fry till golden brown in color.
  33. Only after shallot has turned golden brown, add dried red chilies & curry leaves. Otherwise, red chilies will burn & will impart a burnt taste.
  34. Fry for a few seconds.
  35. Pour the tempering over the shrimp-tapioca biryani.
  36. Keep it covered for 15 minutes, this way the aroma from the tempering will infuse into the biryani.
  37. Serve into bowls & enjoy this lip-smackingly delish shrimp kappa biryani.