Shallow-fried chicken dumplings cooked in an onion and yogurt-based gravy and layered with aromatic rice and a flavoured yogurt-mint-coriander mixture.
GOLI BIRYANI
Ingredients
600 grams chicken mince (keema)
1½ cups Basmati rice, washed, soaked for 30 minutes, and drained
1 kg chicken bones, washed
2 bay leaves
Salt, to taste
2 one-inch ginger pieces
1½ cups yogurt, whisked
4 tbsps chopped fresh coriander leaves
2 tbsps chopped fresh mint leaves
1 tsp red chilli powder
½ tsp turmeric powder
3-4 green chillies, finely chopped
½ cup ghee
A large pinch of saffron, soaked in ½ cup hot milk
1 tsp cumin seeds
2 mace blades
6-8 green cardamoms
6-8 cloves
2 medium onions, sliced
1 tsp ginger paste
1 tsp garlic paste
2 tbsps coriander powder
2 tsps garam masala powder
Raita to serve
Method
1. To make chicken stock, boil chicken bones in 1½ litres water for 20 minutes. Strain and discard the bones.
2. Reserve 1 cup chicken stock for the masala and bring the remaining chicken stock to a boil in a deep non-stick pan.
3. Add bay leaves, salt, and soaked rice and mix well. Cook till almost done.
4. Drain the excess stock and set the rice aside.
5. Cut 1 ginger piece into thin strips and finely chop the remaining piece.
6. Take ½ cup yogurt in a bowl, add 2 tbsps each of coriander leaves and mint leaves and mix. Take remaining yogurt in another bowl, add red chilli powder and turmeric powder and mix well.
7. To make goli, mix the chicken mince with salt, 2 tbsps coriander leaves, half the green chillies and chopped ginger in a third bowl and mix till well combined.
8. Make walnut-sized balls of chicken mixture.
9. Heat 2 tbsps ghee in a shallow non-stick pan, add the chicken balls and cook lightly only to sear the edges. Drain and keep aside.
10. Heat remaining ghee in another deep non-stick pan, add cumin seeds and sauté till they change colour. Add mace, green cardamoms and cloves and mix. Add onions and sauté till golden brown. Add ginger paste, garlic paste and mix well. Cook for 1 minute.
11. Add remaining green chillies and mix well. Add coriander powder and mix.
12. Add yogurt with red chilli powder and turmeric powder and mix well. Cook for 1-2 minutes.
13. Add chicken balls and 1 cup reserved stock and salt. Cook for 2-3 minutes.
14. Preheat oven to 180°C.
15. Take a degchi, first lay a layer of half the chicken balls, cover it with a layer of half the cooked rice and sprinkle a little of the yogurt-coriander-mint leaves mixture. Sprinkle half the garam masala powder, ginger strips and saffron milk. Repeat this process one more time.
16. Cover with a moist cloth and seal the degchi with a lid.
17. Cook in the preheated oven for 15-20 minutes. Serve hot with raita of your choice.
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