Low Sodium Goat Biryani
Experience the rich, aromatic flavors of traditional biryani with a heart-healthy twist in this Low Sodium Goat Biryani recipe. Perfect for those seeking a flavorful yet reduced-sodium option, this dish combines tender goat meat marinated in Greek yogurt and vibrant spices like garam masala, turmeric, and cumin. Layers of fragrant basmati rice, fresh cilantro, mint, and saffron-infused milk create a visually stunning and tastefully balanced one-pot masterpiece. Cooked with low sodium chicken broth and aromatic whole spices like cinnamon, cardamom, and cloves, this biryani delivers bold, authentic flavors without compromising on health. Ideal for family dinners or special gatherings, this recipe proves that mindful eating can be deliciously indulgent. Serve it hot and enjoy a wholesome, flavor-packed dining experience!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 pounds Goat meat, cut into pieces
- 1 cup Plain Greek yogurt
- 4 Garlic cloves, minced
- 2 tablespoons Ginger, grated
- 3 cups Low sodium chicken broth
- 2 large Onion, thinly sliced
- 3 tablespoons Ghee or clarified butter
- 2 teaspoons Coriander powder
- 2 teaspoons Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 Cinnamon stick
- 4 Green cardamom pods
- 4 Cloves
- 2 Bay leaves
- 2 Green chilies, slit
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves, chopped
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 1 teaspoon Black pepper
Instructions
Wash and soak the basmati rice in water for 30 minutes, then drain the water.
Mix the Greek yogurt, garlic, ginger, coriander powder, cumin powder, garam masala, and turmeric powder in a bowl. Add the goat meat and marinate for at least 1 hour in the refrigerator.
Heat the ghee in a large pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté until aromatic.
Add the sliced onions and green chilies to the pot and cook until the onions are golden brown.
Add the marinated goat meat to the pot and cook until the meat is browned on all sides.
Pour in the low sodium chicken broth, reduce the heat to low, and cover the pot. Allow the meat to cook for 40 minutes or until tender.
In another pot, boil water and cook the soaked basmati rice until it's three-quarters cooked. Drain the rice.
Layer the partially cooked rice over the goat meat in the pot. Sprinkle the chopped cilantro, mint, and saffron strands soaked in warm milk on top.
Cover the pot tightly and cook on low heat for 20 minutes to allow the flavors to blend and the rice to fully cook.
Turn off the heat and let the biryani sit for 10 minutes before opening the lid. Fluff the biryani with a fork and serve hot.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 39.3 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1254 mg | 96% | |
| Iron | 58.8 mg | 327% | |
| Potassium | 6283 mg | 134% | |
*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.
