High Protein Goat Biryani

Elevate your culinary experience with this High Protein Goat Biryani, a hearty and flavorful dish that combines tender goat meat, aromatic basmati rice, and an intricate blend of Indian spices. Marinated in yogurt and slow-cooked with a rich masala, the goat meat becomes meltingly soft, infusing every layer of the biryani with robust flavor. Fragrant saffron milk, fresh mint, and coriander add a gourmet touch, while ghee creates a luxurious texture. Packed with protein and perfect for any special occasion, this biryani is a one-pot masterpiece that’s as satisfying as it is nutritious. Serve it hot with a side of refreshing raita for the ultimate indulgence.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 kg goat meat
• 500 g basmati rice
• 200 g plain Greek yogurt
• 2 large, sliced onions
• 2 tablespoons ginger garlic paste
• 2 sliced green chili
• 2 medium, chopped tomatoes
• 0.5 cup, chopped fresh coriander leaves
• 0.5 cup, chopped fresh mint leaves
• 1 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• to taste salt
• 4 pods whole cardamom
• 4 cloves
• 1 inch cinnamon stick
• 2 bay leaves
• 1 teaspoon black peppercorns
• 0.25 teaspoon saffron strands
• 0.25 cup warm milk
• 4 tablespoons ghee
• 2 tablespoons vegetable oil

Directions

Step 1

Wash the basmati rice under cold water until the water runs clear, then soak it in water for about 30 minutes.

Step 2

In a small bowl, soak saffron strands in warm milk and set aside.

Step 3

Heat 2 tablespoons of ghee and 2 tablespoons of vegetable oil in a large pot over medium heat. Add cardamom pods, cloves, cinnamon stick, bay leaves, and black peppercorns. Sauté until the spices release their aroma, about 1-2 minutes.

Step 4

Add sliced onions to the pot and fry until golden brown, stirring occasionally.

Step 5

Add ginger garlic paste and green chili, then sauté for another minute.

Step 6

Add chopped tomatoes, turmeric, red chili powder, cumin, coriander, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.

Step 7

Add the goat meat to the pot and mix well. Cook until the meat is browned on all sides.

Step 8

Lower the heat and add plain Greek yogurt, garam masala, half of the chopped coriander, and half of the chopped mint leaves. Stir to combine and let it cook for about 10-15 minutes, stirring occasionally.

Step 9

In a separate large pot, bring water to a boil. Add a pinch of salt and a few drops of oil, then add the soaked and drained basmati rice. Cook until the rice is 70% cooked, then drain.

Step 10

Layer the partially cooked rice over the goat meat mixture in the large pot. Sprinkle the saffron milk over the rice, along with the remaining coriander and mint leaves.

Step 11

Drizzle the remaining ghee over the top.

Step 12

Cover the pot with a tight-fitting lid and cook on low heat for about 30 minutes. This allows the flavors to meld and the rice to fully cook.

Step 13

Once done, turn off the heat and let it rest for 10 minutes before serving.

Step 14

Gently fluff the biryani with a fork and serve hot with raita or your choice of side dish.

Nutrition Facts

Serving size	2791.8 grams (2791.8g)

Amount per serving	% Daily Value*
Calories	3475

Total Fat 126.40g	162%
Saturated Fat 53.60g	268%
Polyunsaturated Fat 17.20g
Cholesterol 1067mg	356%
Sodium 1007mg	44%
Total Carbohydrate 248.50g	90%
Dietary Fiber 36.80g	131%
Total Sugars 48.20g
Protein 333.10g	666%

Vitamin D 25IU	123%
Calcium 1279mg	98%
Iron 70mg	389%
Potassium 8678mg	185%

*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: 32.8%

Protein: 38.5%

Carbs: 28.7%