Lingkan Reang
Pressure cook tapioca with salt for 6 whistles, then let it release pressure naturally.
Drain and mash the tapioca, keeping it slightly chunky, and set aside.
Heat coconut oil in a kadai, add curry leaves, ginger, and garlic, saute briefly.
Add sliced onions and cook until translucent, then stir in spices (turmeric, chili, garam masala, pepper).
Mix in minced chicken and cook for 18-20 minutes, then combine with the mashed tapioca.
Serve Chicken Kappa Biryani with potato theeyal or raita for a delightful meal!