Mutton Goli Biryani Recipe

Here’s a recipe for Mutton Goli Biryani, which is a flavorful dish made with spiced mutton meatballs (goli) and fragrant basmati rice.

Here simple recipe to make mutton goli biryani :

Ingredients:

For the Mutton Meatballs (Goli):

• 500g minced mutton
• 1 medium onion (finely chopped)
• 2 green chilies (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons coriander leaves (finely chopped)
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons gram flour (besan)
• Oil for frying

For the Biryani Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 3-4 whole cloves
• 2-3 green cardamoms
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon caraway seeds (shahi jeera)
• Salt to taste
• Water for boiling

For the Biryani Layers:

• 2 medium onions (thinly sliced and fried until golden brown)
• 1/2 cup fresh yogurt
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon biryani masala (optional)
• A pinch of saffron soaked in 2 tablespoons warm milk
• 2-3 tablespoons ghee
• 2-3 green chilies (slit)
• 1/2 cup coriander and mint leaves (chopped)

Instructions:

1. Making the Mutton Meatballs (Goli):

• In a large bowl, mix the minced mutton with chopped onions, green chilies, ginger-garlic paste, coriander leaves, gram flour, garam masala, red chili powder, turmeric powder, cumin powder, and salt.
• Shape the mixture into small meatballs (golis) and set aside.
• Heat oil in a deep frying pan and fry the meatballs in batches until they are golden brown and cooked through. Drain and set aside.

2. Cooking the Biryani Rice:

• In a large pot, bring water to a boil and add salt, whole spices (cloves, cardamoms, bay leaf, cinnamon stick, and caraway seeds).
• Add the soaked rice and cook until it is 70% done (the rice should still have a bite). Drain the rice and set aside.

3. Preparing the Biryani:

• In a large heavy-bottomed pan, heat 2 tablespoons of ghee and add the yogurt, garam masala, turmeric powder, red chili powder, and biryani masala. Cook until the spices are well combined with the yogurt.
• Add the fried meatballs and toss them gently in the yogurt-spice mixture. Cook for 5-6 minutes until the meatballs absorb the flavors.
• In the same pan, start layering the biryani. First, spread a layer of half-cooked rice over the meatballs.
• Top the rice with fried onions, chopped coriander, mint leaves, slit green chilies, and a drizzle of saffron milk. Repeat the layering with the remaining rice and garnish.
• Drizzle the remaining ghee over the top layer.

4. Dum Cooking:

• Seal the pot with a tight-fitting lid (or use dough to seal the edges). Cook the biryani on low heat for 20-25 minutes (dum cooking).
• You can place a tawa (griddle) under the pot to prevent the biryani from burning at the bottom.
• Once done, turn off the heat and let it rest for 10 minutes before serving.

5. Serving:

• Gently fluff the biryani with a fork, ensuring the layers stay intact.
• Serve the mutton goli biryani hot with raita, pickle, or a salad.