Keto Spiced Pilau Rice
Transform your low-carb meals with this vibrant, flavor-packed Keto Spiced Pilau Rice! Crafted with nutrient-rich cauliflower rice, this recipe is infused with the warm, aromatic spices of cumin, turmeric, cinnamon, and cardamom, offering a keto-friendly twist on the classic Indian-inspired dish. Sautéed in ghee or coconut oil with onion, garlic, and fresh ginger, this easy 25-minute side dish is both light and satisfying, perfect for pairing with curries, grilled meats, or roasted veggies. Finished with a sprinkle of fresh cilantro, it delivers bold flavors without the carbs, making it ideal for keto, paleo, or gluten-free lifestyles. Ready to add a healthy yet indulgent flair to your plate? Start cooking this irresistible low-carb delight today!
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Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Ghee or Coconut Oil
- 0.5 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon, grated Fresh Ginger
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Ground Coriander
- 0.25 teaspoon Ground Cinnamon
- 2 Cardamom Pods
- 1 Bay Leaf
- 2 tablespoons Chicken or Vegetable Stock
- 2 tablespoons, chopped (optional, for garnish) Cilantro
- 0.5 teaspoon, or to taste Salt
Directions
Step 1
1. Prepare the cauliflower by washing and drying it. Remove the leaves and tough stem, then cut it into chunks. Use a food processor to pulse the cauliflower into rice-sized pieces. Alternatively, use pre-riced cauliflower if available.
Step 2
2. Heat the ghee or coconut oil in a large skillet or wok over medium heat.
Step 3
3. Add the cumin seeds, cardamom pods, and bay leaf to the hot oil. Stir for about 30 seconds until the spices are fragrant.
Step 4
4. Add the finely chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
Step 5
5. Stir in the garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Step 6
6. Add the turmeric powder, ground coriander, and cinnamon to the skillet. Stir to coat the onions and release the spices' flavors.
Step 7
7. Stir in the riced cauliflower and mix well so it’s evenly coated with the spices.
Step 8
8. Add the chicken or vegetable stock to prevent sticking and to soften the cauliflower slightly. Continue to cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Step 9
9. Season with salt to taste and remove the bay leaf and cardamom pods before serving.
Step 10
10. Garnish with freshly chopped cilantro, if desired, and serve hot as a flavorful, keto-friendly rice alternative.
Nutrition Facts
| Serving size | (612.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 450.6 |
| Total Fat 30.7g | 0% |
| Saturated Fat 17.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 84mg | 0% |
| Sodium 1987.3mg | 0% |
| Total Carbohydrate 40.0g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 13.0g | |
| Protein 12.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 200.7mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1749.1mg | 0% |
Source of Calories