Low Carb Chicken Pulao
Dive into the delicious world of 'Low Carb Chicken Pulao,' a wholesome and guilt-free twist on the traditional Indian favorite. Perfect for those seeking a flavorful yet low-carb meal, this recipe swaps out typical rice for nutrient-rich cauliflower rice while preserving the aromatic medley of spices that define chicken pulao. Tender, bite-sized pieces of chicken are simmered in a yogurt-based masala infused with cumin, cardamom, cinnamon, and cloves, creating layers of deep, savory flavor. The dish is beautifully complemented by the freshness of cilantro and the subtle heat from green chili. Ready in just an hour and served piping hot, this gluten-free and keto-friendly delight is perfect for weeknight dinners or an impressive meal for guests. Indulge in the comfort of pulao without compromising your health goals!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 large head cauliflower
- 2 tablespoons ghee or olive oil
- 1 large onion
- 3 garlic cloves
- 1 inch piece ginger
- 1 green chili
- 1 medium tomato
- 100 grams plain Greek yogurt
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 inch piece cinnamon stick
- 3 cardamom pods
- 4 cloves
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 100 milliliters water
Instructions
Cut the boneless chicken thighs into bite-sized pieces.
Grate or process the cauliflower head into rice-sized pieces using a food processor or box grater.
Finely chop the onion, garlic, ginger, green chili, and tomato.
In a large pan, heat the ghee or olive oil over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 1-2 minutes until fragrant.
Add the chopped onion and sauté until golden brown.
Add the garlic, ginger, and green chili. Cook for another 2 minutes.
Add the chopped tomato and cook until it turns soft.
Stir in the turmeric, garam masala, coriander powder, salt, and black pepper.
Add the chicken pieces to the pan and cook until they are browned.
Stir in the yogurt and cook for about 5 minutes, allowing the chicken to absorb the flavors.
Add the water and bring to a simmer. Cover and cook for 10 minutes until the chicken is tender.
Add the cauliflower rice to the pan, mixing well with the chicken and spices.
Cover and cook for an additional 5-7 minutes, until the cauliflower rice is tender.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot and enjoy your low carb chicken pulao!
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 5280 mg | 230% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 40.5 g | ||
| Protein | 163.7 g | 327% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 612 mg | 47% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4856 mg | 103% | |
*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.
