High Protein Goat Biryani
Elevate your culinary experience with this High Protein Goat Biryani, a sumptuous one-pot dish bursting with bold flavors and nutritious ingredients. Featuring tender, protein-rich goat meat and fragrant basmati rice, this recipe is perfectly spiced with aromatic whole and ground spices like cardamom, cinnamon, and garam masala. A vibrant blend of coriander, mint, Greek yogurt, saffron, and golden onions adds layers of flavor and richness, while the slow-cooking dum method ensures every grain of rice absorbs the essence of the spiced meat. With 30 minutes of prep and 90 minutes of cooking, this hearty biryani serves as a show-stopping main dish for family gatherings or special occasions. Pair it with cooling raita or a crisp side salad for a complete, satisfying meal. Perfect keywords for SEO: High Protein Biryani, Goat Meat Biryani, Authentic Biryani Recipe, Protein-Rich Rice Dish.
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Recipe Information
Ingredients
- 1 kg goat meat
- 500 g basmati rice
- 200 g plain Greek yogurt
- 2 large, sliced onions
- 2 tablespoons ginger garlic paste
- 2 sliced green chili
- 2 medium, chopped tomatoes
- 0.5 cup, chopped fresh coriander leaves
- 0.5 cup, chopped fresh mint leaves
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- to taste salt
- 4 pods whole cardamom
- 4 cloves
- 1 inch cinnamon stick
- 2 bay leaves
- 1 teaspoon black peppercorns
- 0.25 teaspoon saffron strands
- 0.25 cup warm milk
- 4 tablespoons ghee
- 2 tablespoons vegetable oil
Instructions
Wash the basmati rice under cold water until the water runs clear, then soak it in water for about 30 minutes.
In a small bowl, soak saffron strands in warm milk and set aside.
Heat 2 tablespoons of ghee and 2 tablespoons of vegetable oil in a large pot over medium heat. Add cardamom pods, cloves, cinnamon stick, bay leaves, and black peppercorns. Sauté until the spices release their aroma, about 1-2 minutes.
Add sliced onions to the pot and fry until golden brown, stirring occasionally.
Add ginger garlic paste and green chili, then sauté for another minute.
Add chopped tomatoes, turmeric, red chili powder, cumin, coriander, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.
Add the goat meat to the pot and mix well. Cook until the meat is browned on all sides.
Lower the heat and add plain Greek yogurt, garam masala, half of the chopped coriander, and half of the chopped mint leaves. Stir to combine and let it cook for about 10-15 minutes, stirring occasionally.
In a separate large pot, bring water to a boil. Add a pinch of salt and a few drops of oil, then add the soaked and drained basmati rice. Cook until the rice is 70% cooked, then drain.
Layer the partially cooked rice over the goat meat mixture in the large pot. Sprinkle the saffron milk over the rice, along with the remaining coriander and mint leaves.
Drizzle the remaining ghee over the top.
Cover the pot with a tight-fitting lid and cook on low heat for about 30 minutes. This allows the flavors to meld and the rice to fully cook.
Once done, turn off the heat and let it rest for 10 minutes before serving.
Gently fluff the biryani with a fork and serve hot with raita or your choice of side dish.
Nutrition Facts
Calories |
3475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 48.2 g | ||
| Protein | 333.1 g | 666% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1278 mg | 98% | |
| Iron | 70.1 mg | 389% | |
| Potassium | 8678 mg | 185% | |
*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.
