Low Carb Goat Biryani

Indulge in the rich, aromatic flavors of Low Carb Goat Biryani, a healthy twist on the classic Indian delicacy. This keto-friendly recipe swaps traditional rice for cauliflower rice, making it a guilt-free choice for low-carb enthusiasts without compromising on taste. Tender, marinated goat meat is slow-cooked to perfection with fragrant whole spices like cinnamon, cardamom, and cloves, while a medley of fresh mint, cilantro, and fiery green chilies adds layers of complexity. Sautéed in golden ghee and beautifully spiced with biryani masala, this dish delivers the authentic warmth and comfort of biryani with a modern, health-conscious appeal. Perfect for family dinners or special occasions, this Low Carb Goat Biryani pairs wonderfully with cooling raita or a crisp side salad.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 500 grams Goat meat, bone-in
• 1 large head Cauliflower
• 100 grams Greek yogurt
• 3 tablespoons Ghee
• 2 medium Onion, thinly sliced
• 2 medium Tomatoes, chopped
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 2 pieces Green chilies, slit
• 0.5 cup Cilantro, chopped
• 0.5 cup Mint leaves, chopped
• 2 tablespoons Biryani masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 1 inch Cinnamon stick
• 3 pieces Green cardamom pods
• 4 pieces Cloves
• 1 piece Bay leaf
• 6 pieces Black peppercorns

Directions

Step 1

Cut the goat meat into bite-sized pieces and marinate with Greek yogurt, turmeric powder, red chili powder, salt, and biryani masala. Refrigerate for at least 1 hour.

Step 2

Remove the stem and leaves from the cauliflower. Chop the cauliflower into florets and pulse in a food processor until the texture resembles rice.

Step 3

Heat ghee in a large heavy-bottomed pan over medium heat. Add the whole spices—cinnamon stick, green cardamom pods, cloves, bay leaf, and black peppercorns. Sauté until aromatic.

Step 4

Add the sliced onions and cook until they turn golden brown, about 10 minutes.

Step 5

Stir in the ginger paste, garlic paste, and green chilies. Sauté for 2-3 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes and cook until they soften, around 5-7 minutes.

Step 7

Add the marinated goat meat to the pan, mix well, and cook for 15 minutes, stirring occasionally, until the meat is browned and releases its juices.

Step 8

Pour 2 cups of water into the pan, cover, and let the meat cook on low heat for about 40 minutes or until tender.

Step 9

Once the goat meat is cooked, add chopped mint leaves and half of the cilantro. Mix well.

Step 10

Distribute the cauliflower rice evenly over the meat mixture. Cover and cook for 10 minutes on low heat, allowing the cauliflower to steam.

Step 11

Garnish with the remaining cilantro before serving. Serve hot with raita or salad.

Nutrition Facts

Serving size	(2246.5g)

Amount per serving	% Daily Value*
Calories	1801.9

Total Fat 66.5g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 498.3mg	0%
Sodium 5495.4mg	0%
Total Carbohydrate 136.6g	0%
Dietary Fiber 48.0g	0%
Total Sugars 44.2g
Protein 177.7g	0%

Vitamin D 0IU	0%
Calcium 993.0mg	0%
Iron 41.9mg	0%
Potassium 7262.4mg	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: 32.3%

Protein: 38.3%

Carbs: 29.4%