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.