peel the skin of tapioca and cut in to medium pieces,wash well.add cleaned tapioca in to a cooking vessel,add sufficient water and salt;cook till it become soft,drain water completely.mash gently and keep aside.
clean and cut beef in to medium pieces.wash in running water.keep aside.clean shallots and cut in to two piece each.
in a pressure cooker add onion,beef,ginger and garlic,all powders,cinnamon and salt.mix well and pressure cook it byadding 1/2 cup of water for 4-5whistles.keep aside ;let the pressure goes naturally.
mean time heat oil in a pan add grated coconut saute till coconut become golden brown;grind well.and keep aside.
open the pressure cooker lid.if there is excess gravy cook till gravy become thick.then add cooked tapioca in to it.mix well.cook again in a law flame for 2-3 minute.
then add the grounded paste to the beef and tapioca mix.cover with a lid,after 2-3 minutes mix it well with kappa and beef.
heat 1 teaspoon oil in a pan sputter mustard seeds and add curry leaves and red chilies, fry it.then pour this to the biriyani and serve hot with raita.
coking time varies as per the quality of meat.tapioca pieces should immerse in water.water level should be higher than tapioca.do not over cook tapioca.check in between.