By Mutton Goli Biryani, also known as Mutton Kola Biryani or Ball Biryani, is a famous traditional biryani style originating from Tamil Nadu, especially well-known in Dindigul, Madurai, and Tirunelveli districts. What makes this biryani unique is the addition of spiced mutton balls (goli or kola urundai) made from minced mutton. These juicy meatballs are cooked separately and later added into biryani, giving an incredibly rich flavour with tender bursts of spicy mutton in every bite. The biryani is typically prepared using Seeraga Samba rice, which absorbs masala deeply and enhances the aroma. This dish is loved at weddings, special celebrations, and weekend feasts for its rustic, authentic, and royal taste.
Below is an easy but detailed 900-word recipe that explains step-by-step how to make traditional South Indian-style Mutton Goli Biryani at home.
Ingredients Required
For Mutton Goli (Meatballs)
- Minced mutton – 500 g (without fat preferred)
- Onion – 1 small, finely chopped
- Ginger-garlic paste – 1 tablespoon
- Green chillies – 2, finely chopped
- Fennel seeds – 1 teaspoon
- Pepper powder – ½ teaspoon
- Cinnamon small piece – ½ inch (powdered or crushed)
- Red chilli powder – 1 teaspoon
- Garam masala powder – ½ teaspoon
- Gram flour / besan – 2 tablespoons (for binding)
- Salt – as required
- Mint & coriander leaves – finely chopped
- Oil – for frying
For Biryani
- Seeraga Samba rice – 3 cups (or Basmati)
- Mutton pieces (with bone) – 750 g
- Onion – 3 large, thinly sliced
- Tomato – 3 medium, chopped
- Ginger-garlic paste – 1½ tablespoons
- Green chillies – 3 slit
- Curd / yogurt – ½ cup
- Mint leaves – 1 cup
- Coriander leaves – 1 cup
- Lemon juice – 1 tablespoon
- Oil – 8 tablespoons
- Ghee – 3 tablespoons
Whole Spices
- Bay leaf – 1
- Star anise – 1
- Cloves – 5
- Cinnamon – small stick
- Cardamom – 3
- Mace – 1 piece
Masala Powders
- Turmeric powder – ½ teaspoon
- Red chilli powder – 2 teaspoons
- Coriander powder – 1 teaspoon
- Biryani masala – 1 teaspoon
- Salt – as required
For Garnish
- Fried onions (optional)
- Boiled eggs (optional)
Step-by-Step Preparation
Step 1: Prepare the Mutton Goli
Take minced mutton in a large bowl. Add finely chopped onion, green chillies, ginger-garlic paste, chopped mint and coriander leaves, red chilli powder, pepper powder, garam masala, fennel seeds, cinnamon powder, salt, and gram flour. Mix everything thoroughly with your hand until smooth. Gram flour helps to bind the mixture and hold shape while frying.
Make small round balls (goli size) from the mixture. Heat oil in a pan and fry these balls on medium flame until golden and crisp outside. They should remain soft and juicy inside. Set them aside.
Step 2: Cook the Mutton for Biryani
In a pressure cooker add mutton pieces, turmeric, little salt, and one cup water. Cook for 3–4 whistles until tender. Keep the stock aside to use later while cooking rice. This step makes biryani flavorful because rice absorbs the mutton broth.
Step 3: Wash and Soak Rice
Wash Seeraga Samba rice gently and soak in water for 20–25 minutes. Soaked rice cooks evenly and remains separate.
Step 4: Prepare the Biryani Masala Base
Heat oil and ghee in a heavy biryani pot. Add bay leaf, star anise, cloves, cinnamon, mace, and cardamom. When spices splutter, add sliced onions and sauté until golden brown. Add green chillies and ginger-garlic paste and sauté until raw smell disappears.
Add chopped tomatoes and cook until they soften. Now add curd, mint, coriander leaves, red chilli powder, coriander powder, biryani masala, and salt. Mix well and cook until oil separates from masala.
Add pressure-cooked mutton along with its stock. Mix well and allow to simmer for 5–7 minutes so the flavours combine.
Step 5: Add Rice and Water
Measure water ratio correctly—normally use 1:2 rice-to-water for Seeraga Samba including mutton stock. Taste the masala water; it should be slightly saltier and spicy because rice will absorb flavors.
Add soaked rice gently. Do not stir too much after adding rice, or grains will break.
Cover with lid and cook:
- Pressure cooker: 1 whistle on medium heat, then rest 10 minutes.
- Dum method: high flame 5 minutes + low flame 20 minutes.
After cooking, gently fluff biryani from sides.
Step 6: Add Mutton Goli
When biryani is 90% done, open the lid and place fried meatballs evenly on top. Cover again and let them steam inside biryani for 5–10 minutes so they absorb flavor and become soft. Adding too early may break them while stirring.
Step 7: Resting & Serving
Switch off the flame and rest biryani for 10 minutes before serving. Resting helps to settle moisture and improves aroma.
Serve hot with:
- Onion raita
- Brinjal ennai kathirikai gravy
- Boiled eggs
- Lemon & sliced onions
- Appalam
Tips for Perfect Mutton Goli Biryani
- Use fresh minced mutton without fat for firm and soft meatballs.
- Do not skip gram flour; it prevents balls from breaking.
- Fry golis on medium heat for crispy outside and juicy inside.
- Use Seeraga Samba rice for best aroma and absorption.
- Cook rice carefully to avoid mushiness.
- Place golis only at the end of cooking.
- Rest biryani before serving.
- Biryani tastes even better the next day.
Why Mutton Goli Biryani is Special
Unlike regular mutton biryani with large bone pieces, goli biryani includes bite-sized soft meatballs that melt in the mouth. Every spoonful gives a mix of masala-coated rice and juicy spiced mutton, offering a unique texture and upgraded flavour experience. The combination of rice aroma, rich mutton stock, spice-infused meatballs, and fresh herbs makes this an unforgettable biryani style.
It is a feast classic often prepared for weddings, village festivals, and weekend gatherings. Children also love this version because the meat is easy to eat and delicious.
Conclusion
Mutton Goli Biryani is a masterpiece of South Indian cuisine—rich, aromatic, and satisfying. Though the process includes additional steps of preparing meatballs, the result is undoubtedly worth it. Once you master the preparation of goli and masala balance, this biryani will become a star recipe in your kitchen. Serve it proudly to guests and enjoy the flavour-packed experience.
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