Keto Traditional Mutton Pulao
Indulge in the rich, aromatic flavors of Keto Traditional Mutton Pulao, a low-carb spin on the classic South Asian favorite. This delectable recipe features tender, flavorful mutton cooked in a medley of fragrant whole spices like cinnamon, cloves, and cardamom, creating an irresistible base of bold, earthy flavors. Instead of traditional rice, this keto-friendly version uses perfectly grated cauliflower rice, stir-fried to maintain its texture while absorbing the savory spice-infused gravy. Simmered to perfection with fresh ginger-garlic paste, green chilies, and warming spices like turmeric and cumin, each bite delivers comfort and delight. Finished off with a vibrant garnish of fresh cilantro and mint, this cauliflower mutton pulao is not only packed with authentic taste but also aligns seamlessly with your low-carb lifestyle. Perfect for family meals or special occasions, this dish captures the essence of traditional mutton pulao while catering to modern dietary needs.
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Recipe Information
Ingredients
- 500 grams Mutton (ideally bone-in, for flavor)
- 400 grams Cauliflower (grated into rice-sized pieces)
- 3 tablespoons Ghee (clarified butter)
- 1 medium Onion (thinly sliced)
- 1 medium Tomato (finely chopped)
- 2 teaspoons Ginger-garlic paste
- 3 pieces Green chilies (slit)
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 3 pieces Green cardamom pods
- 1 piece Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Fresh mint leaves (chopped, for garnish)
- 2 cups Warm water (for cooking mutton)
Instructions
Heat 2 tablespoons of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds. Sauté until the spices release their aroma, about 1 minute.
Add sliced onions and cook until golden brown, about 7-10 minutes.
Stir in the ginger-garlic paste and green chilies, and cook for another 2 minutes.
Add the mutton pieces and cook until they are browned on all sides, about 5-7 minutes.
Mix in chopped tomato, ground coriander, ground cumin, turmeric powder, and salt. Cook until the tomatoes soften and the spices coat the mutton, about 3-4 minutes.
Pour in 2 cups of warm water. Cover and cook the mutton until tender. This takes about 45 minutes on medium-low heat, or 20 minutes if using a pressure cooker. Adjust water as needed during cooking.
In a separate pan, heat the remaining 1 tablespoon of ghee. Add the grated cauliflower and stir-fry for 4-5 minutes until it's slightly tender but not mushy. Set aside.
Once the mutton is cooked and the liquid has reduced to a thick gravy, add the stir-fried cauliflower rice into the pot.
Gently mix everything together. Cover and cook for 5-7 minutes on low heat, allowing the flavors to meld and the cauliflower rice to absorb the spices.
Turn off the heat and let the pulao rest, covered, for 5 minutes.
Garnish with chopped cilantro and mint leaves before serving.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 18.9 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3645 mg | 78% | |
*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.
