Paleo Goat Biryani
Indulge in the bold flavors of Paleo Goat Biryani, a nourishing and grain-free twist on the classic Indian favorite. This savory dish features tender cubes of goat meat simmered in a fragrant medley of spices like cardamom, cinnamon, and cumin, with creamy coconut milk creating a rich, spiced curry base. Instead of traditional rice, fluffy cauliflower rice is sautéed to perfection, making this recipe ideal for paleo and low-carb lifestyles. Fresh herbs like cilantro and mint, a squeeze of zesty lemon juice, and the optional crunch of sliced almonds elevate each bite with vibrant, multi-layered flavors. Perfect as a crowd-pleasing meal or an indulgent dinner for four, this Paleo Goat Biryani invites you to savor tradition with a healthy, modern twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Goat meat, cubed
- 1 large head Cauliflower, grated (for cauliflower rice)
- 3 tablespoons Coconut oil
- 2 medium Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomatoes, chopped
- 1 cup Coconut milk
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 4 pieces Cardamom pods
- 3 pieces Cloves
- 1 teaspoon Cumin seeds
- 1 tablespoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Black pepper powder
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Almonds, sliced for garnish (optional)
Instructions
Begin by grating the cauliflower using a food processor or box grater to create a rice-like texture. Set aside.
Heat 2 tablespoons of coconut oil in a large deep pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seeds. Stir and cook for about 2 minutes until they release their aroma.
Add the sliced onions and sauté until golden brown.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
Add the goat pieces to the pan and brown them on all sides, which should take about 5-6 minutes.
Once the goat is browned, add chopped tomatoes and cook until they break down and start forming a sauce.
Stir in the coriander powder, turmeric powder, red chili powder, black pepper powder, and salt. Mix well to coat the meat with spices.
Pour in the coconut milk and bring it to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for about 40-45 minutes or until the goat is tender.
In a separate pan, heat the remaining tablespoon of coconut oil. Add the grated cauliflower and sauté for about 5 minutes until just tender. Season with a little salt.
Remove the lid from the goat mixture, add the cooked cauliflower rice, chopped cilantro, and mint leaves. Stir gently to combine all ingredients.
Cover and cook for an additional 10 minutes to allow the flavors to meld together.
Finish with a drizzle of lemon juice and garnish with sliced almonds if using.
Serve the Paleo Goat Biryani hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 47.1 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5507 mg | 117% | |
*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.
