Murgh Goli Biriyani
Last few days have been quite hectic for the naval wives welfare committee here in Goa naval area as we busied ourselves with the hustle and bustle of preparations of the Anubhavi evening which is hosted annually by us. A memorable evening with cultural programme, games and eats dedicated to all the retired officers or Veterans ‘ wives who were a part of this proud Naval fraternity at some point of time and have sacrificed their high education and careers due to the frequent moves, been a strong pillar of support to them ,have done single parenting and invariably have contributed to their husbands being able to carry out their duties for the nation with unflinching sincerity and sadly that goes unnoticed .
As a military wife myself and married for 19 years I can say that it’s a commitment beyond matrimony, it’s a commitment to understand that your spouse has obligations towards the country first and then to the family. Its hard to be selfish when you are married to the defence services. Well the services doesn’t send people home when their wife is in labour or their kid has pneumonia and we have accepted it as a part of our lives and have proudly carried on. And I could see the pride and experience etched on their gleaming faces as these veterans’ wives mingled with the present generation defence wives and refreshed and relived their memories.
With all these engagements blogging has surely taken a backseat but somehow I have managed to cook and for the Foodie Monday Bloghop which I hate to miss .This Monday the theme is Mughlai, one of my favourite cuisines and with a packet of chicken mince lying in the freezer I decided to go for the royal and elaborate Goli Biriyani ….Goli means small round shape which refers to the chicken meatballs in this recipe. I made it in dum style with layers of rice fragrant with tons of aromatic spices, saffron and kewra alternating with perfectly cooked chicken meatballs or golis in a spicy gravy.
- 500 grams chicken Mince
- 1 tsp ginger , chopped fine
- 2 green chillies , chopped
- to taste salt
- 1 tbsp coriander fresh , chopped
- 2 tbsps ghee oil or
- 2 Onions medium , sliced long and thin
- 1 tsp Cumin seeds jeera or Shah
- 2 mace blades
- 5 - 6 cardamoms green
- 5 - 6 cloves
- 1 tbsp ginger garlic paste
- 1 Cup yogurt
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tbsps coriander powder
- 2 tbsps ghee
- 1 cup chicken stock
- to taste salt
- rice For the
- 1 cup basmati rice Long grained,
- 2 bay leaves
- 3 Cups chicken stock
- to taste salt
- 1 onion big , sliced long and fine
- 3 tbsps ghee
- 1 tsp sugar
- 1/2 cup yoghurt
- milk 1/2 Cup
- pinch saffron of A generous
- A few drops rose water Kewra essence and
- 2 tsps masala Garam masala Biriyani or Garam
- 2 tbsps mint coriander chopped fresh and
- 1 tbsp cashew nuts fried (optional)
- For making the golis, wash chicken mince, add the salt, chopped ginger, coriander and green chillies.Mix well and refrigerate the mixture for 30 minutes.
- Make walnut sized balls from the chicken mixture.Heat 2 tbsp ghee or oil and shallowfry the balls lightly only searing the edges.drain and keep aside.
- Wash and soak the rice for 30 minutes. Drain and boil in chicken stock with bay leaves and salt till almost cooked.Drain the rice and keep aside.
- For making the gravy heat 2 tbsp ghee in a pan, temper with cumin seeds, mace, cloves and cardamoms.Add onion and saute till brown.
- Add ginger garlic paste and fry till the raw smell goes away. Add chilli powder, coriander powder and turmeric powider with 1 cup of yoghurt and add to the onion mixture.Finally add the chicken balls, one cup of chicken stock and salt to taste and cook till gravy is reduced.
- For the layering of the biriyani, dissolve saffron in hot milk and keep aside. Add the chopped mint and coriander leaves in 1/2 cup of yogurt and keep aside. Fry the sliced onion with sugar in 2 tbsp ghee till caramelised and dark brown, drain.
- In a narrow mouthed degchi, first form a layer of half of the chicken Goli gravy, cover it with half the quantity of cooked rice and sprinkle a little of the yogurt coriander mint mixture,the biriyani masala or garam masala,drizzle some saffron milk, kewra and rosewater, 1 tsp ghee and finally some caramelised onions.
- Repeat the layer of chicken golis and rice in the same fashion till golis, rice and yogurt mixture is used up and finish with the rice layer on top and over this layer sprinkle the saffron milk, biriyani masala, caramelised onions, ghee and chopped coriander and mint.
- Cover the degchi or casserole and seAl the lid with a dough made from flour. Keep the degchi on an iron griddle or Tawa on low heat and cook the layers of biriyani with the steam trapped in it for 15-20 minutes. This way of cooking is known as Dum .This can also be cooked in a preheated oven at 275deg C for 5-10 minutes in a oven proof casserole.
- Garnish with boiled eggs and fried cashewnuts if you like it and serve hot with a raita of your choice.
Aww. Thank you for everything., It’s coz of you guys that we are safe and worry free. Kewra and Biryani are inseparable in my head!. Loved the clicks..
Very nice Saswati 🙂 I have posted Moti Pulao long back but never thought of making Biryani ! Nice innovation … always wait to see your new innovative posts … 🙂
yum and mouthwatering
Thanks Dear Pari…appreciate your humility.
Thank you Rini..that’s so sweet of you.
Thanks Nisa😊
Delishhh!!!!
I am drooling Saswati. Can feel the aroma. Yummy share.
Since I’ve got to know you, you’ve always given us an insight to how life is for families of all those who serve the country be it the armed forces, navy or air force. A well explained recipe for the delicious looking biryani.
What a tempting out of the world share… Loved the recipe…And yeah a true insight of a navy life… Salute to you guys who are the strongest support behind our true soldiers… 🙂 🙂
Sash superb share! A tempting and flavourful share Goli Dum Biryani. Imagining and living the life of a Defence family’s life through your words. 💕💕
Thank you so much Rupal, Sujata Dee, Mayuri Dee,P and Kriti .
Looks Yummy👌🏻!! Very well explained.
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