Mutton Goli Biryani Recipe

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Mutton Goli Biryani
  • Prep Time:
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  • Difficulty Level: Medium

Minced meatballs layered with rice and drizzled with a saffron-milk syrup. An aromatic biryani with a burst of flavors.

Ingredients of Mutton Goli Biryani

  • 2 cups minced mutton/lamb
  • 1 tsp garlic-ginger paste
  • 1 tsp salt
  • 1 tsp powdered black pepper oil for deep frying
  • 1 cup browned onions- crisp and brown (after frying)
  • 2 cups rice - cleaned and soaked in water for an hour
  • 4 green cardamoms
  • 4 cloves
  • 1 tsp black cumin
  • 1/8 tsp cinnamon - powdered
  • 1 tsp salt or to taste
  • 1 tsp saffron-soaked in 1 cup milk

How to Make Mutton Goli Biryani

  • 1.Mix together the meat, garlic-ginger paste, salt and black pepper.
  • 2.Form into small balls and refrigerate for an hour.
  • 3.Deep fry the meat balls over high heat, first then over lower heat, till cooked through. Drain and keep aside.
  • 4.Drain the rice.
  • 5.Heat the 2 tbsp ghee and add the black cumin, cardamoms, cloves and cinnamon.
  • 6.Turn around a few times, and add the rice and the salt.
  • 7.Add 2 cups water, and bring to a boil.
  • 8.Lower the heat, cover and let the rice cook, for 8 minutes.
  • 9.Shut off the heat, leaving the pan on the stove.
  • 10.The rice should be almost done.
  • 11.About 30 minutes before serving, divide the rice and meat into half each.
  • 12.Layer half the meatballs in a pan.
  • 13.Now cover this with a layer of half the rice, 1/2 of the brown onions, sprinkle half the saffron flavoured milk over it, then the rest of the meat and finally the other half of the rice.
  • 14.Sprinkle the rest of the milk-saffron mixture and browned onions over the rice.
  • 15.Seal the pan with atta and place the whole thing over a tava/griddle, which is over low heat, for an hour.
  • 16.Serve hot.