Whole30 Goat Biryani

Experience the rich, aromatic flavors of this Whole30 Goat Biryani, a healthy and grain-free twist on the beloved Indian classic. Tender, slow-cooked goat meat is simmered in a fragrant blend of warming spices like cardamom, cloves, and cinnamon, then layered with fluffy cauliflower rice for a low-carb alternative that doesn’t skimp on flavor. Creamy coconut milk adds a luscious texture, while fresh mint and cilantro provide a vibrant finish. Perfectly balanced with a hint of heat from green chilies and a refreshing drizzle of lemon juice, this dish is a satisfying, Whole30-compliant way to enjoy a hearty, one-pot meal. Whether you’re following a Whole30 plan or just looking for a creative take on biryani, this recipe delivers bold flavors and wholesome ingredients in every bite!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 pounds goat meat, bone-in and cut into pieces
• 2 large heads cauliflower
• 2 tablespoons coconut oil
• 2 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• 3 green chilies, slit
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1 inch cinnamon stick
• 3 cardamom pods
• 4 whole cloves
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1 cup coconut milk
• 0.5 cup fresh cilantro, chopped
• 0.5 cup fresh mint leaves, chopped
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground

Directions

Step 1

Begin by making cauliflower rice. Remove the leaves and core from the cauliflower. Cut into florets and pulse in a food processor until it resembles rice grains. Set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until they release their aroma.

Step 3

Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.

Step 4

Add the goat meat pieces to the pot. Increase the heat to medium-high and brown the meat on all sides.

Step 5

Reduce the heat to medium and stir in turmeric, red chili powder, coriander powder, and garam masala. Cook for 3-4 minutes, mixing well to coat the meat with the spices.

Step 6

Add coconut milk and enough water to cover the meat. Bring to a boil, reduce the heat to low, cover, and let it simmer for 45-60 minutes, or until the meat is tender.

Step 7

In a separate large skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower rice and season with salt and pepper. Cook for 5-7 minutes until the cauliflower is tender.

Step 8

Once the meat is cooked, mix in half of the chopped cilantro and mint into the stew.

Step 9

Layer the cooked cauliflower rice over the goat stew. Sprinkle the remaining cilantro and mint, and drizzle lemon juice over the top.

Step 10

Cover and let it simmer on low heat for another 10 minutes, allowing the flavors to meld together.

Step 11

Serve hot, garnished with additional cilantro and a wedge of lemon if desired.

Nutrition Facts

Serving size	(3566.3g)

Amount per serving	% Daily Value*
Calories	2479.8

Total Fat 67.4g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 1.0g
Cholesterol 680.4mg	0%
Sodium 8097.9mg	0%
Total Carbohydrate 199.3g	0%
Dietary Fiber 68.1g	0%
Total Sugars 78.1g
Protein 295.7g	0%

Vitamin D 0IU	0%
Calcium 1220.1mg	0%
Iron 65.9mg	0%
Potassium 11432.8mg	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: 23.5%

Protein: 45.7%

Carbs: 30.8%