Low Carb Traditional Mutton Pulao

Experience the rich, aromatic flavors of Low Carb Traditional Mutton Pulao—a healthier twist on a beloved classic. This keto-friendly dish swaps traditional rice with cauliflower rice, creating a lighter yet equally satisfying meal perfect for low-carb enthusiasts. Tender, bone-in mutton is slow-cooked with fragrant spices like cinnamon, cardamom, and cloves, then layered with fresh herbs, creamy yogurt, and zesty lemon juice for a burst of flavor in every bite. Simmered to perfection, the cauliflower rice absorbs the savory essence of the spices and mutton gravy, making it an irresistible alternative to the classic pulao. Ready in just 90 minutes, this hearty, low-carb dinner is perfect for family feasts or meal prep. Serve it hot, garnished with mint and coriander, and savor the comforting taste of tradition with a modern, health-conscious twist!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the sliced onions to the pot and cook until golden brown, stirring occasionally.

Step 4

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Step 5

Add the mutton pieces to the pot and cook until they are nicely browned from all sides, about 8-10 minutes.

Step 6

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.

Step 7

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.

Step 8

Once the mutton is cooked and the gravy is thickened, stir in the green chilies, fresh coriander, and mint leaves.

Step 9

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.

Step 10

Turn off the heat, squeeze in some fresh lemon juice, and give the pulao a final stir.

Step 11

Serve the Low Carb Traditional Mutton Pulao hot, garnished with additional coriander or mint leaves if desired.

Nutrition Facts

Serving size	(2167.8g)

Amount per serving	% Daily Value*
Calories	2025.8

Total Fat 148.8g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 479.9mg	0%
Sodium 2971.7mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 26.6g	0%
Total Sugars 30.3g
Protein 111.0g	0%

Vitamin D 0IU	0%
Calcium 501.8mg	0%
Iron 20.3mg	0%
Potassium 4576.7mg	0%

*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.

Source of Calories

Fat: 63.0%

Protein: 20.9%

Carbs: 16.1%