Dairy-Free Goat Biryani

Dive into the rich and aromatic flavors of Dairy-Free Goat Biryani, a mouthwatering twist on a classic South Asian dish. This recipe marries tender, spiced goat meat with fragrant basmati rice, creating an irresistible one-pot meal that’s naturally free of dairy—perfect for those with dietary restrictions. A blend of bold spices, including garam masala, cumin, and turmeric, is beautifully balanced by fresh cilantro, mint, and a splash of zesty lemon juice. Slow cooking ensures the goat becomes irresistibly tender, while layering partially cooked rice over the meat allows the grains to soak up the savory juices and spices. Finished with crispy fried onions for texture and sweetness, this wholesome biryani is a feast for the senses. Perfect for family gatherings or special occasions, this dairy-free recipe brings the authentic flavors of traditional biryani to your table, without compromise.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1 kg Goat meat, bone-in (cut into chunks)
• 4 tablespoons Cooking oil
• 2 Large onions, thinly sliced
• 1 tablespoon Fresh ginger, grated
• 4 Garlic cloves, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 2 teaspoons Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Salt
• 2 Bay leaves
• 4 Whole cloves
• 4 Green cardamom pods
• 1 inch Cinnamon stick
• 1 teaspoon Black peppercorns
• 4 cups Water
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Fresh mint leaves, chopped
• 1 Lemon, juiced

Directions

Step 1

Rinse the basmati rice under cold water in a sieve until the water runs clear. Soak it in cold water for 30 minutes, then drain and set aside.

Step 2

Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and sauté until golden brown. Remove half of the onions, drain on paper towels, and set aside for garnishing.

Step 3

To the remaining onions in the pot, add the grated ginger and minced garlic. Sauté for about 2 minutes until fragrant.

Step 4

Add the goat meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 10-15 minutes.

Step 5

Mix in the ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Stir well to coat the meat with the spices.

Step 6

Add the bay leaves, cloves, cardamom, cinnamon stick, and black peppercorns. Stir for an additional 2 minutes to toast the whole spices.

Step 7

Pour in 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the goat is tender.

Step 8

Meanwhile, in another large pot, bring the remaining 2 cups of water to a boil. Add the drained rice, and cook for 5-7 minutes until 70% cooked. Drain and set aside.

Step 9

Once the goat meat is tender, layer the partially cooked rice over the meat. Sprinkle the chopped cilantro, mint, and squeeze lemon juice over the top.

Step 10

Drizzle the remaining 2 tablespoons of oil over the rice. Cover the pot with a tight-fitting lid to trap the steam.

Step 11

Cook over a very low flame for another 20-25 minutes, allowing the flavors to meld together and the rice to fully cook.

Step 12

Turn off the heat and let the biryani rest for 10 minutes before gently fluffing with a fork.

Step 13

Garnish with reserved fried onions before serving.

Nutrition Facts

Serving size	(3087.1g)

Amount per serving	% Daily Value*
Calories	2791.7

Total Fat 95.5g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 0g
Cholesterol 750mg	0%
Sodium 5597.1mg	0%
Total Carbohydrate 185.6g	0%
Dietary Fiber 33.4g	0%
Total Sugars 23.9g
Protein 301.7g	0%

Vitamin D 0IU	0%
Calcium 958.8mg	0%
Iron 68.8mg	0%
Potassium 6387.3mg	0%

*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.

Source of Calories

Fat: 30.6%

Protein: 43.0%

Carbs: 26.4%