Keto Goat Biryani
Indulge in the rich, aromatic flavors of Keto Goat Biryani, a low-carb spin on the classic dish that packs all the taste without the guilt. Tender, marinated goat meat is simmered in a fragrant blend of Indian spices, including cinnamon, cardamom, and cloves, creating a deeply flavorful base. Instead of traditional rice, grated cauliflower is sautéed to perfection and layered over the meat, making this dish keto-friendly while preserving the biryani's signature texture. A saffron-infused milk drizzle, fresh mint, and cilantro lend vibrant color and irresistible aroma, while the slow-cooking process melds these incredible flavors together. Perfect for special occasions or a satisfying weeknight dinner, this keto biryani is a feast for both your taste buds and your lifestyle goals.
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Recipe Information
Ingredients
- 500 grams goat meat
- 1 large head cauliflower
- 3 tablespoons ghee
- 1 large, thinly sliced onion
- 1 medium, chopped tomato
- 1 tablespoon ginger garlic paste
- 100 grams full-fat yogurt
- 2 slit green chili
- 1 whole bay leaf
- 1 inch cinnamon stick
- 3 crushed cardamom pods
- 4 whole cloves
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon or to taste salt
- 0.5 cup, chopped fresh cilantro
- 0.5 cup, chopped fresh mint leaves
- 0.5 teaspoon saffron strands
- 2 tablespoons warm milk
- 1 tablespoon lemon juice
Instructions
Begin by grating the cauliflower to form cauliflower rice and set aside.
In a large bowl, marinade the goat meat with yogurt, ginger garlic paste, turmeric, coriander, cumin, red chili powder, and salt. Let it rest for at least 30 minutes.
In a deep, heavy-bottomed pan, heat ghee over medium heat. Add bay leaf, cinnamon stick, cardamom pods, and cloves.
Once the spices become aromatic, add the sliced onions and sauté until they turn golden brown. Add the green chilies and chopped tomatoes, and cook until the tomatoes are soft and the oil starts to separate.
Add the marinated goat meat to the pan and stir well. Cover and cook on medium for about 1 hour or until the meat is tender. Stir occasionally, adding a little water if necessary to prevent sticking.
While the meat cooks, heat a separate pan and add the cauliflower rice along with a pinch of salt. Sauté for about 5-7 minutes until slightly tender, then set aside.
Dissolve saffron strands in the warm milk and set aside.
Once the goat meat is tender and the gravy is thick and flavorful, layer the cauliflower rice over it. Sprinkle with lemon juice, chopped cilantro, mint leaves, and drizzle the saffron milk on top.
Cover the pan tightly with a lid, reduce the heat to low, and allow the flavors to meld for an additional 10 minutes.
After 10 minutes, turn off the heat and let the biryani rest for another 5 minutes before serving.
Serve hot, garnished with additional cilantro or mint if desired.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1596 mg | 34% | |
*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.
