Paneer Kathi Kebab Recipe | Kolkata Kathi Roll Recipe | Kunal Kapur Stre...

Rolls are a popular street food across India. Eating a tasty kebab with a soft roti or bread is a classic and is served in every regional cuisine of India. Kolkata happens to be famous for Kathi kebabs and many versions inspired from there exists in restaurants around the world. Kathi is a wooden stick used to skewer and roast kebabs either vegetarian or non veg. So a kathi roll is kebab on a chapati with accompaniments traditionally but now you can make your own roll. Frankie served in mumbai street food is very similar to the kolkata kathi rolls. #frankie #kathikebab #paneerroll #streetfood #kathikebab #KKitchen #KunalKapurRecipes #ChefKunal #kunalkapoor #kunalkapur #chef For the recipe - https://www.chefkunalkapur.com/paneer-kathi-roll/ For similar recipes Pav Bhaji - https://www.youtube.com/watch?v=Qe8ejVPAFu8&t=331s Chole Matar Kulcha - https://www.youtube.com/watch?v=88YdG2PqMyM&t=333s Chole Bhature - https://www.youtube.com/watch?v=C9xA0KpHfq8&t=2s

Kathal Biryani

How to make veg dum biryani using Kathal or as we also call it as jackfruit gets easy with this recipe. Kathal is like vegetarian meat and is absolutely delicious & when cooked on dum with finest basmati rice. The aroma of an authentic vegetable dum biryani using kathal will excite everyone. Try this recipe at home.

#biryani #kathal #vegbiryani #dumbiryani #KKitchen #KunalKapurRecipes #ChefKunal #kunalkapoor #kunalkapur #chef

Serves 6
Ingredients
For kathal
Kathal Chunks - 5cups
Salt
Chilli powder - 2tsp
Turmeric - ¾ tsp
Coriander powder - 1tbsp
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Bhuna besan - 3 tbsp
Oil - 4tbsp

For Jhol
Oil - 1 cup
Shahi Jeera - 2 tsp
Cardamom - 5no
Cinnamon stick - 1no
Onion sliced - 2½ cups
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Water - a dash
Turmeric – ¾ tsp
Chilli powder – 1tbsp
Coriander powder - 1½ tbsp
Curd – 1½ cups
Salt – to taste
Cardamom powder – ½ tsp
Mace (javitri) powder – ½ tsp
Kewra water - 1 tbsp
Rose water - 1tbsp
Green chilli – 2 nos
Mint leaves – 1 cup

For rice
Basmati rice – 3 cups
Water – 3 lts
Salt – handful
Green chilli – 1 no
Cardamom – 4-5 nos
Rose water – 1 tbsp
Kewra water – ½ tbsp
Saffron (dissolved in 2tbsp milk) – a pinch
Water from Blanched Rice – 1 cup
Ghee/Leftover oil – 3 tbsp
Mint leaves – handful
Fried onion – handful
Dough – for sealing (nikita do not mention it on video)

Method

Lightly marinate the kathal with salt, chilli powder, turmeric, coriander powder, javitri elichi powder, ginger garlic paste and bhuna besan.

On a tawa heat oil and shallow fry them on both sides. It need not be cooked completely, but should get the brown colour. Remove and let it cool before use.

In a separate bowl mix all the ingredients under marination except for oil and onions. Keep it aside.
In a deep pan heat oil and add onions. Brown the onions and then strain them removing the oil. Add the fried onions back to the pan along with 3tbsp of the strained oil.

Keep the remaining oil on the side. Add the marination to the onions and give a quick boil. Add the kathal and cook for 4 mins.

Separately boil water add 1 tbsp of oil(leftover strained oil), cardamom, cinnamon, green chilli, and salt. Boil for 5 mins and then strain the spices and chilli. Add kewra and rose water. Now add the soaked and drained rice. Cook till rice is ¾th cooked. Strain the rice and retain the water.

Spread the strained rice over the veggies and drizzle dissolved saffron, 1 cup of strained water(from rice), 3tbsp of oil(from fried onions), mint leaves and fried onions. Using the dough and a lid seal the top of the vessel.

Seal the vessel with dough and a tight-fitting lid. Cook on high heat for a minute, now lower the heat and cook on dum for 12-15min. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with raita.