Dairy-Free Goat Biryani
Experience the irresistible flavors of Dairy-Free Goat Biryani, a rich and aromatic dish that combines tender, bone-in goat meat with perfectly spiced basmati rice. This recipe avoids dairy for a lighter twist, relying on a vibrant medley of spices like garam masala, cumin, and turmeric paired with fresh herbs such as cilantro and mint. Layers of fragrant rice and juicy meat are steamed together, creating a one-pot masterpiece that's both deeply flavorful and comforting. Garnished with crispy fried onions and a squeeze of fresh lemon juice, this halal-friendly dish is perfect for special occasions or hearty family meals. Indulge in the authentic taste of biryani without dairy, showcasing a fusion of bold spices and wholesome ingredients.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 kg Goat meat, bone-in (cut into chunks)
- 4 tablespoons Cooking oil
- 2 Large onions, thinly sliced
- 1 tablespoon Fresh ginger, grated
- 4 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 2 Bay leaves
- 4 Whole cloves
- 4 Green cardamom pods
- 1 inch Cinnamon stick
- 1 teaspoon Black peppercorns
- 4 cups Water
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves, chopped
- 1 Lemon, juiced
Instructions
Rinse the basmati rice under cold water in a sieve until the water runs clear. Soak it in cold water for 30 minutes, then drain and set aside.
Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and sauté until golden brown. Remove half of the onions, drain on paper towels, and set aside for garnishing.
To the remaining onions in the pot, add the grated ginger and minced garlic. Sauté for about 2 minutes until fragrant.
Add the goat meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 10-15 minutes.
Mix in the ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Stir well to coat the meat with the spices.
Add the bay leaves, cloves, cardamom, cinnamon stick, and black peppercorns. Stir for an additional 2 minutes to toast the whole spices.
Pour in 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the goat is tender.
Meanwhile, in another large pot, bring the remaining 2 cups of water to a boil. Add the drained rice, and cook for 5-7 minutes until 70% cooked. Drain and set aside.
Once the goat meat is tender, layer the partially cooked rice over the meat. Sprinkle the chopped cilantro, mint, and squeeze lemon juice over the top.
Drizzle the remaining 2 tablespoons of oil over the rice. Cover the pot with a tight-fitting lid to trap the steam.
Cook over a very low flame for another 20-25 minutes, allowing the flavors to meld together and the rice to fully cook.
Turn off the heat and let the biryani rest for 10 minutes before gently fluffing with a fork.
Garnish with reserved fried onions before serving.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5597 mg | 243% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 23.9 g | ||
| Protein | 301.7 g | 603% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 959 mg | 74% | |
| Iron | 68.8 mg | 382% | |
| Potassium | 6387 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
