For the traditionalist, this will never truly be a biryani as there is no rice in it. Don’t get me wrong, I’m not against rice, I love it. However, while completing an elimination protocol I needed a recipe that was rice free, dairy free and fat free and this is what I came up with. It’s really so good. If you don’t like the idea of goat, you could easily make it with lamb and it will be equally delicious!
5 cups cauliflower florets, grated or processed in the food processor
1 tsp peppercorns
3 bay leaves
1 large onion, sliced
3 garlic cloves, chopped
4 cm fresh ginger, peeled and chopped
500 gms goat or lamb, diced
1 tsp chilli flakes
2 tsp cinnamon
2 tsp turmeric
2 tsp coriander
1 tsp garam masala
150 mls water
3 long green chillies, sliced
Heat a frying pan over medium high heat and cook the peppercorns and bay leaves in a splash of water for 1 minute.
Add the onion, garlic and ginger to the pan and cook for a further 3 - 4 minutes, adding a little extra water if needed so the onion doesn’t stick.
Add the goat or lamb and cook for 10 minutes until browned.
Add the spices and 2 teaspoons of seaweed salt and a good splash of water, coating the goat and cooking for 5 minutes.
Once the meat is browned add 150 mls of water, turn the heat to medium-low and allow the meat to cook and the mixture to thicken but not completely dry out, about 10 - 20 minutes.
Meanwhile in a large flameproof and ovenproof casserole dish, lay the cauliflower rice on the bottom. Add a good splash of water, a sprinkle of seaweed salt, cover and cook gently over low heat while the meat is cooking.
Preheat the oven to 180 degrees.
Once the meat is ready add it on top of the cauliflower in the dish and cover with the green chillies. Replace the lid and pop into the oven for 1 hour.
Serve and enjoy.