Keto Spiced Pilau Rice
Elevate your low-carb meals with this flavorful Keto Spiced Pilau Rice, a creative twist on the classic Indian dish. Made with riced cauliflower, this recipe combines aromatic spices like cumin, cardamom, turmeric, and cinnamon, infused with ghee or coconut oil for a rich, authentic flavor profile. Quick and easy to prepare in just 25 minutes, this keto-friendly rice alternative is both light and satisfying, making it perfect as a side dish for curries, grilled proteins, or a hearty vegetarian meal. Finished with a sprinkle of fresh cilantro, this spiced pilau is a fragrant, gluten-free, and healthy addition to your dinner table!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Ghee or Coconut Oil
- 0.5 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon, grated Fresh Ginger
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Ground Coriander
- 0.25 teaspoon Ground Cinnamon
- 2 Cardamom Pods
- 1 Bay Leaf
- 2 tablespoons Chicken or Vegetable Stock
- 2 tablespoons, chopped (optional, for garnish) Cilantro
- 0.5 teaspoon, or to taste Salt
Instructions
1. Prepare the cauliflower by washing and drying it. Remove the leaves and tough stem, then cut it into chunks. Use a food processor to pulse the cauliflower into rice-sized pieces. Alternatively, use pre-riced cauliflower if available.
2. Heat the ghee or coconut oil in a large skillet or wok over medium heat.
3. Add the cumin seeds, cardamom pods, and bay leaf to the hot oil. Stir for about 30 seconds until the spices are fragrant.
4. Add the finely chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
5. Stir in the garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
6. Add the turmeric powder, ground coriander, and cinnamon to the skillet. Stir to coat the onions and release the spices' flavors.
7. Stir in the riced cauliflower and mix well so it’s evenly coated with the spices.
8. Add the chicken or vegetable stock to prevent sticking and to soften the cauliflower slightly. Continue to cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
9. Season with salt to taste and remove the bay leaf and cardamom pods before serving.
10. Garnish with freshly chopped cilantro, if desired, and serve hot as a flavorful, keto-friendly rice alternative.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 13.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1749 mg | 37% | |
*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.
