Low Carb Goat Biryani
Indulge in the rich, aromatic flavors of classic biryani while staying on track with your low-carb goals with this irresistible Low Carb Goat Biryani recipe. Uniting tender, bone-in goat meat with fragrant spices such as cinnamon, cardamom, and cloves, this dish swaps traditional basmati rice for nutrient-packed cauliflower rice. Marinated in creamy Greek yogurt and bold biryani masala, the goat meat becomes delectably tender as it simmers to perfection. Fresh mint and cilantro add vibrant freshness, while ghee ties everything together with a luscious depth of flavor. Perfectly balanced and easy to make, this low-carb biryani is an excellent option for anyone seeking comfort without compromise. Pair it with a cooling raita or crisp salad for a wholesome, crowd-pleasing meal. Ideal for keto enthusiasts and biryani lovers alike, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams Goat meat, bone-in
- 1 large head Cauliflower
- 100 grams Greek yogurt
- 3 tablespoons Ghee
- 2 medium Onion, thinly sliced
- 2 medium Tomatoes, chopped
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 pieces Green chilies, slit
- 0.5 cup Cilantro, chopped
- 0.5 cup Mint leaves, chopped
- 2 tablespoons Biryani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 inch Cinnamon stick
- 3 pieces Green cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 6 pieces Black peppercorns
Instructions
Cut the goat meat into bite-sized pieces and marinate with Greek yogurt, turmeric powder, red chili powder, salt, and biryani masala. Refrigerate for at least 1 hour.
Remove the stem and leaves from the cauliflower. Chop the cauliflower into florets and pulse in a food processor until the texture resembles rice.
Heat ghee in a large heavy-bottomed pan over medium heat. Add the whole spices—cinnamon stick, green cardamom pods, cloves, bay leaf, and black peppercorns. Sauté until aromatic.
Add the sliced onions and cook until they turn golden brown, about 10 minutes.
Stir in the ginger paste, garlic paste, and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften, around 5-7 minutes.
Add the marinated goat meat to the pan, mix well, and cook for 15 minutes, stirring occasionally, until the meat is browned and releases its juices.
Pour 2 cups of water into the pan, cover, and let the meat cook on low heat for about 40 minutes or until tender.
Once the goat meat is cooked, add chopped mint leaves and half of the cilantro. Mix well.
Distribute the cauliflower rice evenly over the meat mixture. Cover and cook for 10 minutes on low heat, allowing the cauliflower to steam.
Garnish with the remaining cilantro before serving. Serve hot with raita or salad.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 5495 mg | 239% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 44.2 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 993 mg | 76% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 7262 mg | 155% | |
*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.
