Low Fat Goat Biryani

Enjoy the bold flavors of traditional biryani with a lighter twist in this Low Fat Goat Biryani recipe. Made with lean, fat-trimmed goat meat and non-fat yogurt, this healthier version doesn’t compromise on taste. Fragrant basmati rice is layered with tender, spice-marinated goat in a medley of aromatic whole spices like cinnamon, cardamom, and cloves, while saffron-infused milk adds a luxurious touch. Garnished with crispy fried onions, fresh coriander, and mint, this dish is slow-cooked to perfection, locking in mouthwatering flavors. Perfect for a wholesome family meal or festive gatherings, this guilt-free biryani is a delicious way to savor the rich essence of Indian cuisine.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 500 g Goat meat (lean, trimmed of fat)
• 300 g Basmati rice
• 150 g Plain non-fat yogurt
• 2 large Onions
• 4 cloves Garlic cloves
• 1 inch piece Ginger
• 10 g Fresh coriander
• 10 g Fresh mint leaves
• 1 piece Cinnamon stick
• 4 pods Green cardamom pods
• 4 pieces Cloves
• 2 leaves Bay leaves
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Black peppercorns
• 2 teaspoons Salt
• 2 tablespoons Lemon juice
• 1 pinch Saffron strands
• 2 tablespoons Skim milk
• 2 tablespoons Vegetable oil
• 600 ml Water

Directions

Step 1

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

Step 2

Mix the saffron strands with skim milk and let it sit, allowing the saffron to release its color and flavor.

Step 3

In a large mixing bowl, combine goat meat, non-fat yogurt, turmeric powder, red chili powder, half of the ginger (grated), half of the garlic (minced), lemon juice, and half of the salt. Mix well and marinate for at least 1 hour in the refrigerator.

Step 4

Thinly slice the onions and set aside.

Step 5

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add cumin seeds, cinnamon stick, green cardamom pods, cloves, black peppercorns, and bay leaves. Stir for a few seconds until fragrant.

Step 6

Add sliced onions and sauté until golden brown. Remove half of the fried onions for garnishing.

Step 7

Add the remaining minced garlic and grated ginger to the pot and sauté for 1-2 minutes. Lower the heat and add the marinated goat mixture. Cook, stirring occasionally, until the goat is browned on all sides.

Step 8

Add water to the pot and cover it with a lid. Simmer on low heat for about 45 minutes, or until the goat is tender.

Step 9

In another pot, bring water to a boil. Add a pinch of salt and a cinnamon stick. Add the soaked and drained rice. Cook until the rice is 70% cooked, then drain the excess water and set the rice aside.

Step 10

Preheat your oven to 180°C (350°F).

Step 11

Layer the partially cooked rice over the goat curry in the pot. Drizzle the saffron milk evenly over the top of the rice.

Step 12

Garnish with the reserved fried onions, fresh coriander leaves, and fresh mint leaves.

Step 13

Cover the pot with a tight-fitting lid or aluminum foil and place it in the oven. Bake for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

Step 14

Remove from the oven and fluff the rice gently with a fork before serving.

Nutrition Facts

Serving size	(2086.3g)

Amount per serving	% Daily Value*
Calories	1644.4

Total Fat 45.6g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 379.0mg	0%
Sodium 5290.3mg	0%
Total Carbohydrate 144.3g	0%
Dietary Fiber 16.0g	0%
Total Sugars 36.3g
Protein 162.2g	0%

Vitamin D 13.5IU	0%
Calcium 735.5mg	0%
Iron 30.3mg	0%
Potassium 3708.5mg	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: 25.1%

Protein: 39.6%

Carbs: 35.3%