Low Carb Veg Pulav
Indulge guilt-free with this flavorful Low Carb Veg Pulav, a wholesome twist on the classic recipe. This dish swaps traditional rice for nutrient-rich cauliflower rice, making it a perfect low-carb, gluten-free alternative without compromising on taste. Aromatic spices like cumin, cinnamon, and cloves elevate the dish, while fresh mixed vegetables add vibrant colors and a boost of vitamins. Cooked in ghee or coconut oil for rich, authentic flavor, this pulav is ready in just 35 minutes, making it ideal for quick weeknight dinners or meal prep. Garnished with fresh cilantro and a splash of zesty lemon juice, it pairs beautifully with raita or a crunchy salad. Satisfy your cravings with this healthy, flavorful, and easy-to-make cauliflower rice pulav!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Ghee or Coconut Oil
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 3 whole Cloves
- 1 leaf Bay Leaf
- 1 medium, finely sliced Onion
- 2 small, slit lengthwise Green Chilies
- 1 teaspoon Ginger-Garlic Paste
- 1 medium, finely chopped Tomato
- 1 cup, finely chopped Mixed Vegetables (carrot, beans, peas)
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 2 tablespoons, chopped Cilantro
- 1 to taste Salt
- 1 tablespoon Lemon Juice
- 2 tablespoons Water
Instructions
Wash the cauliflower and pat it dry. Using a food processor or grater, grate the cauliflower into a rice-like texture. Set aside.
Heat ghee or coconut oil in a large skillet or pan over medium heat.
Add cumin seeds, cinnamon stick, cloves, and bay leaf. Sauté for 30 seconds, allowing the spices to release their aroma.
Add the sliced onion and green chilies. Sauté until the onions turn translucent.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell dissipates.
Add the chopped tomato and cook until it softens and becomes mushy.
Toss in the mixed vegetables (carrot, beans, peas) along with turmeric powder, red chili powder, garam masala, and salt. Mix well.
Pour in 2 tablespoons of water and cover the pan. Cook on low heat for 5-7 minutes until the vegetables are tender.
Once the vegetables are cooked, add the grated cauliflower rice. Mix everything thoroughly.
Cover the pan again and cook for 5 minutes on low heat, stirring occasionally, until the cauliflower rice is tender and absorbs the flavors.
Remove from heat and stir in the chopped cilantro and lemon juice.
Serve hot as is or with a side of raita or salad.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 4340 mg | 189% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 37.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2710 mg | 58% | |
*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.
