Keto Goat Biryani

Craving the rich, aromatic flavors of biryani while staying true to your keto lifestyle? This Keto Goat Biryani is a game-changer! Crafted with tender, marinated goat meat and a fragrant blend of Indian spices, this recipe swaps traditional rice for perfectly sautéed cauliflower rice, making it low-carb yet equally satisfying. Layers of juicy goat curry, fresh mint, cilantro, saffron-infused milk, and a touch of lemon juice come together to create a hearty, flavorful dish that’s both indulgent and guilt-free. Perfect for special occasions or weeknight dinners, this keto-friendly biryani pairs beautifully with a side of cooling yogurt raita or a crisp green salad. Bring the authentic taste of Indian cuisine to your table without compromising your goals!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams goat meat
• 1 large head cauliflower
• 3 tablespoons ghee
• 1 large, thinly sliced onion
• 1 medium, chopped tomato
• 1 tablespoon ginger garlic paste
• 100 grams full-fat yogurt
• 2 slit green chili
• 1 whole bay leaf
• 1 inch cinnamon stick
• 3 crushed cardamom pods
• 4 whole cloves
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon or to taste salt
• 0.5 cup, chopped fresh cilantro
• 0.5 cup, chopped fresh mint leaves
• 0.5 teaspoon saffron strands
• 2 tablespoons warm milk
• 1 tablespoon lemon juice

Directions

Step 1

Begin by grating the cauliflower to form cauliflower rice and set aside.

Step 2

In a large bowl, marinade the goat meat with yogurt, ginger garlic paste, turmeric, coriander, cumin, red chili powder, and salt. Let it rest for at least 30 minutes.

Step 3

In a deep, heavy-bottomed pan, heat ghee over medium heat. Add bay leaf, cinnamon stick, cardamom pods, and cloves.

Step 4

Once the spices become aromatic, add the sliced onions and sauté until they turn golden brown. Add the green chilies and chopped tomatoes, and cook until the tomatoes are soft and the oil starts to separate.

Step 5

Add the marinated goat meat to the pan and stir well. Cover and cook on medium for about 1 hour or until the meat is tender. Stir occasionally, adding a little water if necessary to prevent sticking.

Step 6

While the meat cooks, heat a separate pan and add the cauliflower rice along with a pinch of salt. Sauté for about 5-7 minutes until slightly tender, then set aside.

Step 7

Dissolve saffron strands in the warm milk and set aside.

Step 8

Once the goat meat is tender and the gravy is thick and flavorful, layer the cauliflower rice over it. Sprinkle with lemon juice, chopped cilantro, mint leaves, and drizzle the saffron milk on top.

Step 9

Cover the pan tightly with a lid, reduce the heat to low, and allow the flavors to meld for an additional 10 minutes.

Step 10

After 10 minutes, turn off the heat and let the biryani rest for another 5 minutes before serving.

Step 11

Serve hot, garnished with additional cilantro or mint if desired.

Nutrition Facts

Serving size	(2012.9g)

Amount per serving	% Daily Value*
Calories	1737.7

Total Fat 68.1g	0%
Saturated Fat 35.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 576.3mg	0%
Sodium 5261.8mg	0%
Total Carbohydrate 125.7g	0%
Dietary Fiber 39.0g	0%
Total Sugars 50.6g
Protein 171.1g	0%

Vitamin D 12.0IU	0%
Calcium 1007.6mg	0%
Iron 40.8mg	0%
Potassium 6942.8mg	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: 34.0%

Protein: 38.0%

Carbs: 27.9%