Low Carb Traditional Mutton Pulao
Delightfully rich in flavor and perfectly suited for low-carb lifestyles, this Low Carb Traditional Mutton Pulao is a healthier spin on the beloved classic. Featuring tender, succulent mutton simmered in fragrant spices like cinnamon, cardamom, and cloves, this dish replaces traditional rice with cauliflower rice, creating a guilt-free yet satisfyingly hearty meal. The addition of yogurt, fresh mint, and coriander enhances the depth of flavor, while a squeeze of fresh lemon juice adds a zesty finish. With minimal prep and cooking time, this aromatic, one-pot recipe is perfect for family dinners or special occasions. Serve it hot and enjoy a low-carb masterpiece that’s overflowing with authentic taste and comforting aromas!
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Recipe Information
Ingredients
- 500 g Mutton (bone-in, cut into medium pieces)
- 500 g Cauliflower (processed into rice)
- 2 medium Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 2 tbsp Ginger-garlic paste
- 3 tbsp Plain yogurt (unsweetened)
- 3 pieces Green chilies (slit)
- 3 tbsp Ghee (or healthy cooking oil)
- 2 leaves Bay leaves
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 3 pieces Cardamom pods
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 1 tsp Salt
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 2 tbsp Fresh coriander (chopped)
- 2 tbsp Mint leaves (chopped)
- 1 tbsp Lemon juice
- 500 ml Water
Instructions
Start by preparing the cauliflower rice. Wash the cauliflower, pat it dry, and grate it or pulse it in a food processor until it resembles small rice grains. Set aside.
Heat ghee in a large pot over medium heat. Add the bay leaves, cinnamon stick, cloves, cardamom pods, cumin seeds, and black peppercorns. Sauté for 1-2 minutes until aromatic.
Add the sliced onions to the pot and cook until golden brown, stirring occasionally.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the mutton pieces to the pot and cook until they are nicely browned from all sides, about 8-10 minutes.
Mix in the chopped tomatoes, yogurt, turmeric powder, red chili powder, coriander powder, and salt. Cook for another 5-7 minutes until the oil begins to separate from the mixture.
Pour in the water, cover the pot, and let the mutton simmer for 30-40 minutes, or until it is tender. Stir occasionally and add more water if needed.
Once the mutton is cooked and the gravy is thickened, stir in the green chilies, fresh coriander, and mint leaves.
Reduce the heat to low, then gently fold in the cauliflower rice. Cook covered for 8-10 minutes, allowing the cauliflower rice to absorb the flavors of the mutton and spices.
Turn off the heat, squeeze in some fresh lemon juice, and give the pulao a final stir.
Serve the Low Carb Traditional Mutton Pulao hot, garnished with additional coriander or mint leaves if desired.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 30.3 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4577 mg | 97% | |
*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.
