Thursday, July 31, 2014

Chicken Goli Biryani ( Chicken balls cooked with rice and spices)

Chicken Goli Biryani

  Chicken Goli Biryani is a biryani made with chicken balls cooked with rice a and spices. Here we use chicken mince to make balls and the rice is cooked in chicken stock .


Chicken mince  500 gms
Long grain /Basmati rice - 1 1/2 Cups (Soaked for 30 minutes)
Red Chili powder    - 2Tsp
Turmeric powder   - 1/2Tsp
Coriander powder  - 1Tbs
Garam masala   - 1Tbs
Ginger garlic paste  - 1Tbs
Onions Medium    - 2 Sliced
Yogurt      -  1 1/2 Cup
Green chilies  - 2-3 slit into half and 1 chili finely chopped
ginger finely chopped   - 1"
Salt               - To taste
Shahi jeera /Cumin seeds  -1 teaspoon
 Black Cardamom - 2
 Mace  2 blades
 Green cardamoms -  6
 Cloves - 6-8
Cinnamon Stick  - 2
Bay leaves     - 2
Ghee - 4Tbs
coriander leaves - 1/4 Tbs Finely chopped
 Fresh mint leaves -  1/4 Tbs Finely chopped
A pinch of Saffron soaked in warm milk/water
Chicken bones (for stock) 1 kilogram


  • First will prepare the chicken stock, for that wash and boil chicken bones in one and a half litres of water with 1Tsp of salt for 15-20 minutes. Strain and discard the bones.
  • You can also use chicken bullions in case of short of time. Add 3-4 bullions in same amount of water mentioned above.
  •  Drain the soaked rice and boil in chicken stock with bay leaves , 1/2Tsp shahi jeera until 3/4 done. Drain excess stock and set the rice aside.
  • Take half a cup of yogurt in a bowl, add two tablespoons each of fresh coriander and fresh mint,red chilli powder .
  • Mix the chicken mince with salt, two tablespoons of coriander leaves, half the green chillies and chopped ginger. Mix well and refrigerate the mixture for thirty minutes.
  • Take out he chicken mixture from the refrigerator and make walnut-sized balls of chicken mixture. In a frying pan heat two tablespoons of ghee and lightly cook balls in it only to sear the edges. 

  •  Dissolve saffron in hot milk and keep aside.
  • In a pan heat the remaining ghee ,add shahi jeera/ cumin seedsand let it splutter. 
  • Now add mace, green cardamoms and cloves ,cinnamon, black cardamom and sauté for 1 minute until fragrant.
  •  Add onions and sauté till golden brown. Add ginger garlic paste and the remaining slit green chillies.
  • Add turmeric powder and coriander powder and stir fry for 30 sec.
  • Stir in the yogurt with red chilli powder . Add chicken balls and one cup of stock and salt to taste. Cook till gravy is reduced.
  • Now in a heavy bottomed deep utensil or degchi or clay pot form the layers of half the chicken ball with gravy followed by a layer of half cooked rice and sprinkle a little yogurt coriander mint leaves mixture. Sprinkle a little garam masala and saffron water . Continue with maki layers with the remaining chicken ball gray and rice along with garam masala and saffron milk.
  • Now seal the pot with a lid and close the lid with dough by sticking it on sides of the lid OR cover with a moist cloth and seal the pot with lid and cook in dum in a very slow flame until done.
  • The dum can also be done in an oven. Preheat oven to 180 °C.  Cook in the preheated oven for fifteen to twenty minutes.
  • Serve hot with raita of your choice.
  • Enjoy!!!!


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