Whole30 Pulao Rice
Embrace the bold, aromatic flavors of this Whole30 Pulao Rice recipe—a healthy and nutritious twist on the classic Indian dish, perfect for anyone following a Whole30 lifestyle! Featuring cauliflower rice as a low-carb base, this vibrant dish is packed with fresh vegetables like carrots, green beans, and red bell peppers, all beautifully infused with spices such as cumin seeds, turmeric, and ground coriander. Sautéed with coconut oil for added richness, the dish is rounded off with garnishes of crunchy almonds and fragrant cilantro, making it as stunning as it is flavorful. Ready in just 40 minutes, this wholesome recipe is a satisfying standalone meal or pairs wonderfully with other Whole30-compliant sides. Whether you're looking for a guilt-free meal or a gluten-free alternative, this cauliflower rice pulao offers a colorful, nutrient-packed option to brighten any plate!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 medium carrot
- 100 grams green beans
- 0.5 medium red bell pepper
- 0.5 medium red onion
- 1 inch piece ginger
- 2 cloves garlic
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 small cinnamon stick
- 1 whole bay leaf
- 0.5 teaspoon salt
- 3 tablespoons water
- 2 tablespoons, chopped fresh cilantro
- 10 whole, chopped almonds
Instructions
Begin by preparing the vegetables. Grate the cauliflower using a box grater or pulse it in a food processor to create a rice-like texture. Set aside.
Dice the carrot, chop the green beans into small pieces, and julienne the red bell pepper. Finely chop the red onion.
Peel and grate the ginger and garlic together.
In a large skillet or wok, heat the coconut oil over medium heat.
Add cumin seeds, cinnamon stick, and bay leaf, and sauté until the cumin seeds start to splutter.
Stir in the chopped onion, and sauté for 2-3 minutes until translucent.
Add the grated ginger and garlic, and cook for another minute until fragrant.
Add the diced carrot and green beans. Stir well, cover, and cook for 5 minutes, stirring occasionally.
Mix in the turmeric powder, ground coriander, and ground cumin. Stir to coat the vegetables evenly with the spices.
Add the red bell pepper and the cauliflower rice. Stir everything together.
Add salt and 3 tablespoons of water. Cover and cook for another 5-7 minutes until vegetables are tender but not mushy.
Remove the bay leaf and cinnamon stick.
Garnish the cooked pulao with chopped almonds and fresh cilantro before serving.
Serve the Whole30 Pulao Rice hot as a standalone dish or alongside your favorite Whole30 compliant sides.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 20.2 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2254 mg | 48% | |
*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.
