Low Carb Pulao Rice
Discover a guilt-free twist on a traditional favorite with our Low Carb Pulao Rice! This vibrant recipe swaps regular rice for finely processed cauliflower, making it ideal for those following low-carb, keto, or gluten-free diets. Packed with fresh vegetables like carrots, peas, and bell peppers, and infused with aromatic spices such as cumin, turmeric, and garam masala, this dish delivers bold flavors while keeping it light. With just 15 minutes of prep and 20 minutes of cooking time, this wholesome, veggie-filled pulao is perfect for quick weeknight dinners or meal prep. Finish with a zesty touch of lemon juice and a sprinkle of fresh cilantro for added flair. Enjoy a satisfying, healthy dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 finely chopped Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 0.5 cup, diced Carrot
- 0.5 cup Green peas
- 0.5 cup, diced Red bell pepper
- 2 tablespoons, chopped Cilantro
- 1 tablespoon Lemon juice
Instructions
Begin by washing the cauliflower thoroughly. Pat it dry with a paper towel.
Cut the cauliflower into florets and place it in a food processor. Pulse until the cauliflower resembles small rice grains. Be careful not to over-process.
In a large skillet, heat the olive oil over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
Add the chopped onion, garlic, ginger, and green chili. Sauté for 3-4 minutes until the onions are translucent.
Stir in the turmeric powder, coriander powder, and salt. Sauté for another minute to combine the spices well.
Add the diced carrot, green peas, and red bell pepper. Cook for 5 minutes until the vegetables are tender.
Add the cauliflower 'rice' to the skillet and mix well with the vegetables and spices. Cover the skillet and cook for another 5 minutes, stirring occasionally, until the cauliflower is tender.
Stir in the garam masala and lemon juice. Cook uncovered for another 1-2 minutes.
Garnish with chopped cilantro before serving.
Serve hot and enjoy your delicious low-carb pulao rice.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 33.4 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3533 mg | 75% | |
*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.
