Whole30 Goat Biryani
Indulge in the rich, aromatic flavors of this Whole30 Goat Biryani, a healthy twist on the traditional South Asian classic. In this grain-free version, tender goat meat is simmered to perfection with a fragrant blend of spices like garam masala, cumin, and cardamom, then layered with light, fluffy cauliflower rice. This dish is made even more luscious with the addition of creamy coconut milk, fresh herbs like cilantro and mint, and a bright splash of lemon juice. Packed with bold flavors, wholesome ingredients, and no grains, dairy, or added sugars, this biryani is perfect for those following a Whole30 lifestyle or anyone seeking a nutritious, delectable meal. Ready in under two hours and serving six, it's ideal for a family dinner or meal prep. Elevate your weeknight meals with this satisfying and flavor-packed recipe!
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Recipe Information
Ingredients
- 2 pounds goat meat, bone-in and cut into pieces
- 2 large heads cauliflower
- 2 tablespoons coconut oil
- 2 large onions, thinly sliced
- 2 tablespoons ginger-garlic paste
- 3 green chilies, slit
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 inch cinnamon stick
- 3 cardamom pods
- 4 whole cloves
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 cup coconut milk
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh mint leaves, chopped
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
Instructions
Begin by making cauliflower rice. Remove the leaves and core from the cauliflower. Cut into florets and pulse in a food processor until it resembles rice grains. Set aside.
Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until they release their aroma.
Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the goat meat pieces to the pot. Increase the heat to medium-high and brown the meat on all sides.
Reduce the heat to medium and stir in turmeric, red chili powder, coriander powder, and garam masala. Cook for 3-4 minutes, mixing well to coat the meat with the spices.
Add coconut milk and enough water to cover the meat. Bring to a boil, reduce the heat to low, cover, and let it simmer for 45-60 minutes, or until the meat is tender.
In a separate large skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower rice and season with salt and pepper. Cook for 5-7 minutes until the cauliflower is tender.
Once the meat is cooked, mix in half of the chopped cilantro and mint into the stew.
Layer the cooked cauliflower rice over the goat stew. Sprinkle the remaining cilantro and mint, and drizzle lemon juice over the top.
Cover and let it simmer on low heat for another 10 minutes, allowing the flavors to meld together.
Serve hot, garnished with additional cilantro and a wedge of lemon if desired.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8098 mg | 352% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 78.1 g | ||
| Protein | 295.7 g | 591% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1220 mg | 94% | |
| Iron | 65.9 mg | 366% | |
| Potassium | 11433 mg | 243% | |
*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.
