Chef: Niru Gupta

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

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

Key Ingredients: Mutton, Rice, ginger, garlic, onion, green cardamom, salt, cloves, cinnamon, black cumin, saffron, black pepper