Keto Vegetable Pulao
Experience the perfect fusion of flavor and health with Keto Vegetable Pulao, a low-carb twist on the traditional Indian rice dish. This vibrant recipe swaps carb-heavy rice with riced cauliflower, making it ideal for keto and low-carb diets without sacrificing taste. Packed with colorful vegetables like carrots, green beans, bell peppers, and optional peas, this dish is beautifully spiced with cumin, cardamom, cinnamon, and turmeric for an aromatic delight. Cooked in ghee or coconut oil and enriched with fresh ginger and garlic, it boasts a rich, savory profile while remaining light and nutritious. Quick to prepare in under 35 minutes, this one-pan meal is perfect for busy weeknights, and the addition of fresh cilantro and lime juice adds a zesty finishing touch. Whether as a wholesome main course or a flavorful side, this Keto Vegetable Pulao will be your go-to recipe for healthy comfort food.
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Recipe Information
Ingredients
- 500 grams Cauliflower (riced)
- 0.5 cup Carrot (small, diced)
- 0.5 cup Green beans (chopped)
- 0.5 cup Bell pepper (diced, any color)
- 0.25 cup Frozen peas (optional, for a slightly higher carb option)
- 1 small Red onion (sliced)
- 2 tablespoons Ghee or coconut oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cumin seeds
- 1 Cinnamon stick
- 3 Cloves
- 3 Green cardamom pods
- 1 Bay leaf
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Fresh lime juice (optional, for garnish)
Instructions
Prepare the cauliflower rice by grating fresh cauliflower florets or using pre-riced cauliflower. Set aside.
Heat ghee or coconut oil in a large skillet or wide pan over medium heat.
Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30 seconds until aromatic.
Stir in the sliced onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Mix in diced carrot, green beans, bell pepper, and peas (if using). Cook the vegetables for 5-6 minutes, stirring occasionally, until they are just tender.
Sprinkle turmeric powder, coriander powder, garam masala, and salt over the vegetables, stirring well to coat them in the spices.
Reduce the heat to medium-low and fold in the cauliflower rice. Mix everything together thoroughly, ensuring the cauliflower rice absorbs the spices and flavors.
Cover the pan and cook for 5-6 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
Remove the cinnamon stick, bay leaf, and cardamom pods before serving.
Garnish with fresh chopped cilantro and a squeeze of lime juice (optional). Serve warm as a light meal or side dish.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 27.6 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2700 mg | 57% | |
*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.
