Kappa Biryani

Wash the Tapioca pieces thoroughly. In a large pot, add the Tapioca, 5g of Salt, 2g of Turmeric powder, and enough water to cover. Boil until the Tapioca is tender but still firm, about 15-20 minutes. Drain the Tapioca completely and set aside.

Heat the Coconut oil in a large heavy-bottomed pan or pressure cooker over medium heat. Add the Mustard seeds and let them splutter. Then add the Cumin seeds, Cardamom, Cloves, Cinnamon stick, and Curry leaves. Sauté for 30 seconds until fragrant.

Add the sliced Onions to the pan and sauté until they turn golden brown, about 8-10 minutes.