Whole30 Traditional Mutton Pulao
Discover a flavorful twist on a classic with this Whole30 Traditional Mutton Pulao recipe, a wholesome delight that's perfect for a healthy lifestyle. Made with tender, bone-in mutton simmered in aromatic spices like cinnamon, cardamom, and cloves, this dish is elevated with the addition of cauliflower rice as a nutritious alternative to traditional rice. The dish is Whole30-compliant, incorporating coconut oil and bone broth to enhance richness while keeping it diet-friendly. Fresh herbs like cilantro and mint, along with a splash of lemon juice, provide a vibrant finish that complements the warm spices. Ready in just over an hour, this gluten-free and grain-free mutton pulao is a satisfying centerpiece for dinner that doesn't compromise on flavor. Whether you're following a Whole30 program or simply craving a lighter twist on traditional pulao, this recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in)
- 400 grams Cauliflower rice
- 2 medium Onion (thinly sliced)
- 4 medium Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Coconut oil
- 1.5 cups Whole30-compliant bone broth
- 2 small Green chili (slit lengthwise)
- 1 large Bay leaf
- 1 2-inch piece Cinnamon stick
- 4 whole Green cardamom pods
- 4 whole Cloves
- 1 teaspoon Cumin seeds
- 6 whole Whole black peppercorns
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Fresh mint leaves (chopped)
- 1.5 teaspoons Salt
- 1 tablespoon Lemon juice
Instructions
Heat coconut oil in a large, heavy-bottomed pot over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, cloves, and whole black peppercorns. Sauté for 30 seconds until fragrant.
Add the thinly sliced onions and cook until they turn golden brown, about 10 minutes.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes.
Add the mutton pieces and sauté on high heat until the meat is lightly browned, about 5-7 minutes.
Sprinkle in the coriander powder, turmeric powder, and salt. Mix well to coat the mutton with the spices.
Pour in the Whole30-compliant bone broth, ensuring the mutton is submerged. Bring to a boil, then lower the heat to a simmer. Cover and cook for 40 minutes, stirring occasionally, or until the mutton is tender.
Once the mutton is cooked, add the cauliflower rice and mix gently. Cover and cook for another 5-7 minutes until the cauliflower rice becomes tender and absorbs the flavors.
Turn off the heat and stir in freshly chopped cilantro, mint leaves, and lemon juice.
Serve the mutton pulao warm, garnished with additional cilantro or mint if desired.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 21.2 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3350 mg | 71% | |
*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.
