Paleo Goat Biryani

Experience the bold, aromatic flavors of **Paleo Goat Biryani**, a wholesome twist on a traditional favorite that's perfect for paleo enthusiasts and spice lovers alike. Tender, slow-cooked goat meat is infused with fragrant spices like cardamom, cinnamon, and cumin, creating a rich and hearty base. Instead of traditional rice, this recipe features light and fluffy cauliflower rice, keeping it grain-free and low-carb without compromising on authenticity. Coconut milk enhances the dish with a creamy texture, while fresh cilantro, mint, and a splash of lemon juice lend a bright, herbaceous finish. Serve this paleo-friendly biryani hot, garnished with crunchy sliced almonds for an irresistible, nutrient-packed meal that's sure to delight at any table. Perfect for anyone seeking a flavorful, healthy take on classic Indian cuisine!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams Goat meat, cubed
• 1 large head Cauliflower, grated (for cauliflower rice)
• 3 tablespoons Coconut oil
• 2 medium Onion, thinly sliced
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 medium Tomatoes, chopped
• 1 cup Coconut milk
• 2 pieces Bay leaves
• 1 piece Cinnamon stick
• 4 pieces Cardamom pods
• 3 pieces Cloves
• 1 teaspoon Cumin seeds
• 1 tablespoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Black pepper powder
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Fresh mint leaves, chopped
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 2 tablespoons Almonds, sliced for garnish (optional)

Directions

Step 1

Begin by grating the cauliflower using a food processor or box grater to create a rice-like texture. Set aside.

Step 2

Heat 2 tablespoons of coconut oil in a large deep pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seeds. Stir and cook for about 2 minutes until they release their aroma.

Step 3

Add the sliced onions and sauté until golden brown.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 2 minutes.

Step 5

Add the goat pieces to the pan and brown them on all sides, which should take about 5-6 minutes.

Step 6

Once the goat is browned, add chopped tomatoes and cook until they break down and start forming a sauce.

Step 7

Stir in the coriander powder, turmeric powder, red chili powder, black pepper powder, and salt. Mix well to coat the meat with spices.

Step 8

Pour in the coconut milk and bring it to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for about 40-45 minutes or until the goat is tender.

Step 9

In a separate pan, heat the remaining tablespoon of coconut oil. Add the grated cauliflower and sauté for about 5 minutes until just tender. Season with a little salt.

Step 10

Remove the lid from the goat mixture, add the cooked cauliflower rice, chopped cilantro, and mint leaves. Stir gently to combine all ingredients.

Step 11

Cover and cook for an additional 10 minutes to allow the flavors to meld together.

Step 12

Finish with a drizzle of lemon juice and garnish with sliced almonds if using.

Step 13

Serve the Paleo Goat Biryani hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(1946.1g)

Amount per serving	% Daily Value*
Calories	1644.4

Total Fat 69.9g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 375mg	0%
Sodium 3065.5mg	0%
Total Carbohydrate 107.4g	0%
Dietary Fiber 29.2g	0%
Total Sugars 47.1g
Protein 158.4g	0%

Vitamin D 0IU	0%
Calcium 519.9mg	0%
Iron 29.8mg	0%
Potassium 5506.6mg	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: 37.2%

Protein: 37.4%

Carbs: 25.4%