Murgh Goli Biriyani
A royal, elaborate ,Mughlai dum style, aromatic chicken meatballs biriyani .
Servings
4serving
Servings
4serving
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  11. Garnish with boiled eggs and fried cashewnuts if you like it and serve hot with a raita of your choice.