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00:00The onions are coming and the jackfruit fibers are coming in the middle
00:03The onions are coming in the middle and the jackfruit fibers are coming in the middle
00:05That's why we should keep on cooking
00:07For the first time in your city
00:09A daily show on Eastman
00:11Garam Masala Ya Kathal
00:13Garam Masala Ya Kathal
00:15I am very happy
00:17He made Garam Masala Ya Kathal
00:21For some time he kept on studying
00:23Studying and studying
00:25Today when I opened it
00:27It had 2.6 million views
00:30So I said if people love Kathal so much
00:35Then make Biryani too Ranveer Singh Varar
00:37So Namaste I am Kathal Varar
00:39And Namaste I am Ranveer Varar
00:41And today we will make
00:43Kathal Biryani
00:45It's a simple recipe
00:47You need to make Kathal Biryani
00:49I will come after the break
00:51Listen to the music
00:53Rolling and Action
01:00So to make Kathal Biryani
01:02You need
01:04Jackfruit
01:06Okay
01:08And how to clean the jackfruit
01:10I have already told you
01:12So first of all
01:14Apply oil to the knife
01:16So that later you don't have to clean the knife
01:18Which oil?
01:20We are applying mustard oil
01:22You see apply it properly
01:24Now after that
01:26Cut from the middle
01:29Again apply some oil
01:31And if you are holding the jackfruit too much
01:33Then apply it to your hands
01:35This part
01:37This is the middle part
01:39If you don't touch the middle part with your hands
01:41Then it will remain dry
01:43So let's remove the middle part first
01:45According to me
01:47There are 3 types of Kathal which are best
01:49One is the
01:51Masala Kathal which I told you
01:53One is the curry of jackfruit
01:55And third is
01:58Try marinating this jackfruit
02:00First of all we will add mint
02:02Then we will add
02:04Fried onion, black cumin
02:06Or Shahi jeera
02:08Then we will add coriander
02:10Then we will add salt
02:12This is red chili
02:14Then we will add turmeric
02:16Then we will add coriander
02:18Only coriander
02:20And we will have to make our special biryani masala
02:22It is very simple
02:24If you don't want to add biryani masala
02:26Then you can add garam masala
02:28But that won't be a problem
02:30Mace, some cloves
02:32Black pepper
02:34Black cardamom, salt
02:36So that it gets roasted well
02:38Cinnamon and bay leaf
02:40And don't roast it too much
02:42Just a little
02:44Let the water dry
02:46I have made it for a purpose
02:48This is enough for our biryani
02:50And no other spices
02:52Will go in the biryani
02:55That's it
02:57So our jackfruit
02:59You can assume that it is this much
03:01Please grind it
03:03You have been grinding it for a long time
03:05Thank you very much
03:07Now the oil in which you fried the onion
03:09That oil
03:11And the masala
03:13Thank you very much
03:15Thank you very much
03:17You have to grind it coarsely
03:19Now you can assume
03:21That we had one small jackfruit
03:24We have added
03:26Approximately
03:28Half a cup of oil
03:30What is left in it?
03:323 big spoons of ginger garlic paste
03:34And you have to leave it for at least
03:36Half an hour maximum to maximum
03:38As long as you want
03:40What will happen with that?
03:42The marination will go inside
03:44The jackfruit will become soft
03:46The flavours will become intense
03:48The combination of jackfruit and curd is good
03:50Because the curd goes inside
03:53So the threads of the jackfruit
03:57The curd goes inside them
03:59So in the marination of the jackfruit
04:01Always use curd
04:03I have taken 2.5 onions
04:05If you want you can take 3 for the jackfruit
04:07The connection between the onion and the biryani
04:09Is very strong
04:11And the connection between the jackfruit and the onion is also very strong
04:13Whenever you want to enjoy the real taste of the jackfruit
04:15Then if you add sliced onion
04:17Then only you will enjoy
04:19Right?
04:22So don't be stingy with the onion
04:24To fry the onion
04:26Oil, one bay leaf
04:28On the other side
04:30The rice that we have to boil
04:32The water is hot, some biryani masala
04:34Salt
04:36A little ghee
04:38No onion no fun
04:40So do add the onion
04:42Okay?
04:44The onion has to be light brown
04:46Not dark brown
04:48The juiciness of the onion should be there
04:50Otherwise God is great
04:52Right?
04:54That's it
04:56The onion has already started to turn light brown
04:58It will be ready in a minute
05:00Okay here
05:02In the biryani of jackfruit
05:04The rice has a lot of masala
05:06That's why I have added the masala in the water
05:08The colour of the rice
05:10Will become a little light brown
05:12If you want
05:14Then don't add the masala
05:16If you want a white colour
05:19Light brown onion
05:21Now the important thing is
05:23The jackfruit has to be cooked at least 80%
05:25Give it some time
05:27This saves time
05:29But if you fry the jackfruit
05:31Then the marination won't hold up
05:33If you want the curd marination
05:35To get inside the jackfruit
05:37Then don't fry it
05:39Add it raw
05:41Here it takes more time to cook
05:43I have told you everything
05:45Now you can't say
05:49If you feel that
05:51There is less water to cook the jackfruit
05:53There is less water in the jackfruit
05:55Then take some hot water from the rice
05:57And add it
05:59And give it a boil
06:05And then take out
06:07A lot of gravy
06:09And a little jackfruit
06:13Salt in the water
06:15This is the rice
06:18The rice has to soak for atleast half an hour
06:20And gas full
06:22Now what is left?
06:24Now nothing is left but to make the biryani
06:28Some people add kewra
06:30If you want you can add a little
06:32You can add rose water
06:34If you don't want to then don't add
06:36It is not compulsory
06:38The soaking of the rice is very important
06:40When you are making the biryani
06:42If you want to do a short circuit
06:44Then don't reduce the soaking time
06:47If you want to cook the jackfruit in the cooker
06:49Or fry the jackfruit
06:51We will do that part short circuit
06:53Still the compromise is acceptable
06:55If you soak the rice less
06:57That compromise is not acceptable
06:59Because it will affect the taste
07:01I have told you
07:03Second thing
07:05The combination of jackfruit and sourness is very important
07:07So if your curd is sour
07:09If the curd is not sour
07:11Then add a little lemon juice in the marination
07:13Okay?
07:15So basically this is the masala layering
07:17Which will come in the middle
07:19And on top of that we will make a cream layering
07:21This cream layering
07:23Will go on top
07:25So it should have the most fat
07:27Biryani masala
07:29A little black cumin
07:31A little cream
07:33We don't tell this secret to anyone
07:37Let's move towards the rice
07:39When you feel that it is a little raw
07:41That means the lower layer is ready
07:44See the condition
07:46It is a little more than a grain
07:50If you see the rice closely
07:52You will see dots like this
07:54This means
07:56The first layer is ready
08:02Coriander, mint
08:04Green chilli
08:06Biryani masala
08:08And then the second layer
08:10Second layer means when the rice is almost cooked
08:14The upper layer
08:18Which you have added saffron
08:20You can add a little kewra in that layer
08:22Gulab or kewra
08:24That's it
08:26Now it has been simmered for 10-12 minutes
08:28After that
08:30The gas has been increased at the end
08:32So that the steam that comes suddenly
08:34Helps in cooking
08:36And by counting to 10
08:38It has been turned off
08:40Now what is important
08:43You don't have to open it suddenly
08:45Nor do you have to stir it
08:49After closing the biryani
08:51You have to leave it for at least 5-7 minutes
08:53The biggest mistake we make is
08:55As soon as we take out the biryani
08:57We take it out
08:59And quickly open it while it is hot
09:01And stir it
09:03It takes time for the rice to absorb the flavours
09:05Right?
09:07And the second thing is
09:09It takes time for the flavours to mature inside
09:12So whenever you close the biryani
09:14You have to leave it
09:16The second thing is
09:18The steam that is coming
09:20It is proof that the steam is coming
09:22Right?
09:24What does dum mean?
09:26Dum means bhaap
09:28Bhaap means breath
09:30So the breath should not stop
09:32It means that the steam should keep coming
09:34Basically when we say dum
09:36It means to slowly rotate the steam
09:38In the hot heat
09:41If you want to put it in the oven
09:43You can also put it in the oven
09:45If you are putting it in the oven
09:47In that case put a wet cloth over the rice
09:49And then put it in the oven
09:51Because if you put it in the oven
09:53There will be chances of the rice drying from the top
09:55Put it in the oven at 160-165 degrees
09:57Which means not in a very high oven
09:59And leave it for at least 15 minutes
10:01Similarly
10:03You can also put chicken or mutton biryani in the oven
10:05In the same way
10:07For 15-20 minutes
10:09Put a wet cloth over it
10:11I have told you everything
10:13In any kind of veg biryani
10:15The natural fat will be less
10:17So put a little ghee on top
10:19But if it is a non-veg biryani
10:21Then there is no need to put ghee on top
10:23Because
10:25Usually mutton has a lot of fat
10:29Just a little
10:31I am opening it so that the steam
10:33Gets out
10:35Someone can say that this is not mutton
10:39The rice that you have made
10:41The rice with the spices at the bottom
10:43On top of that
10:45The cooked rice
10:47And on top of that the fragrant rice
10:49These three
10:51Are compulsory in biryani
10:53Otherwise there is no biryani
10:57If this is not made as a promo
10:59Where people are not asked
11:01Is this biryani veg or non-veg
11:03Then what is the point of making it as a biryani
11:09Whoever can see this biryani
11:11And comment on the quality of this mutton
11:13He is a good chef
11:15Now let's eat
11:21Everyone has a comfort place next to the kitchen sink
11:23Everyone likes to eat
11:25Next to the kitchen sink
11:27I like it a lot
11:31Either feed your vegetarian friends mutton
11:33Or feed your non-vegetarian friends mutton
11:36This is a recipe
11:38And a chance to have fun with your friends
11:46Wow
11:48The jackfruit is so soft
12:06Thank you for watching
12:08Don't forget to subscribe
12:10See you in the next video