Low Sodium Goat Biryani

Elevate your dinner table with this mouthwatering Low Sodium Goat Biryani, a heart-healthy take on a classic South Asian favorite! Bursting with aromatic spices like cinnamon, cardamom, and garam masala, this dish layers tender, yogurt-marinated goat meat with fluffy basmati rice for a symphony of flavors that feels indulgent, yet mindful of your sodium intake. Cooked in low-sodium chicken broth and enriched with the vibrant freshness of cilantro, mint, and saffron, this beautifully spiced one-pot meal is perfect for those seeking balanced, nutrient-rich comfort food. Ready in just two hours, this biryani pairs perfectly with a cooling cucumber raita and crisp salad for a wholesome, satisfying feast. Perfect for family gatherings or a weeknight treat, this recipe proves that bold flavors don't require extra salt!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1.5 pounds Goat meat, cut into pieces
• 1 cup Plain Greek yogurt
• 4 Garlic cloves, minced
• 2 tablespoons Ginger, grated
• 3 cups Low sodium chicken broth
• 2 large Onion, thinly sliced
• 3 tablespoons Ghee or clarified butter
• 2 teaspoons Coriander powder
• 2 teaspoons Cumin powder
• 1 teaspoon Garam masala
• 1 teaspoon Turmeric powder
• 1 Cinnamon stick
• 4 Green cardamom pods
• 4 Cloves
• 2 Bay leaves
• 2 Green chilies, slit
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Fresh mint leaves, chopped
• 1 pinch Saffron strands
• 2 tablespoons Warm milk
• 1 teaspoon Black pepper

Directions

Step 1

Wash and soak the basmati rice in water for 30 minutes, then drain the water.

Step 2

Mix the Greek yogurt, garlic, ginger, coriander powder, cumin powder, garam masala, and turmeric powder in a bowl. Add the goat meat and marinate for at least 1 hour in the refrigerator.

Step 3

Heat the ghee in a large pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté until aromatic.

Step 4

Add the sliced onions and green chilies to the pot and cook until the onions are golden brown.

Step 5

Add the marinated goat meat to the pot and cook until the meat is browned on all sides.

Step 6

Pour in the low sodium chicken broth, reduce the heat to low, and cover the pot. Allow the meat to cook for 40 minutes or until tender.

Step 7

In another pot, boil water and cook the soaked basmati rice until it's three-quarters cooked. Drain the rice.

Step 8

Layer the partially cooked rice over the goat meat in the pot. Sprinkle the chopped cilantro, mint, and saffron strands soaked in warm milk on top.

Step 9

Cover the pot tightly and cook on low heat for 20 minutes to allow the flavors to blend and the rice to fully cook.

Step 10

Turn off the heat and let the biryani sit for 10 minutes before opening the lid. Fluff the biryani with a fork and serve hot.

Nutrition Facts

Serving size	(2818.6g)

Amount per serving	% Daily Value*
Calories	2479.3

Total Fat 77.1g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 646.3mg	0%
Sodium 2458.4mg	0%
Total Carbohydrate 202.4g	0%
Dietary Fiber 35.1g	0%
Total Sugars 39.3g
Protein 251.4g	0%

Vitamin D 12.0IU	0%
Calcium 1254.5mg	0%
Iron 58.8mg	0%
Potassium 6282.9mg	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: 27.7%

Protein: 40.1%

Carbs: 32.3%