Low Carb Vegetable Pulao

Delight in the wholesome goodness of Low Carb Vegetable Pulao, a flavorful and nutrient-packed alternative to traditional rice pulao. This keto-friendly dish swaps out basmati rice for riced cauliflower, creating a light yet satisfying base infused with aromatic spices like cumin, cinnamon, and cardamom. Vibrant vegetables such as carrots, green beans, and peas add a pop of color and crunch, while freshly chopped cilantro and mint elevate the dish with a fresh, herbaceous finish. Perfect for health-conscious cooks, this one-pan recipe is quick to prepare in just 35 minutes and versatile enough to serve as a standalone meal or a side dish. Low in carbs but rich in flavor, it’s an ideal choice for those following a gluten-free, low-carb, or vegetarian lifestyle.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Cauliflower (riced)
• 1 medium Carrot (diced)
• 0.5 cup Green peas (fresh or frozen)
• 0.5 cup Green beans (chopped)
• 1 medium Onion (finely sliced)
• 1 medium Tomato (chopped)
• 1 teaspoon Ginger-garlic paste
• 2 small Green chilies (sliced)
• 2 tablespoons Coconut oil (or olive oil)
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1 inch Cinnamon stick
• 2 Cloves
• 2 Green cardamom
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (finely chopped)
• 1 tablespoon Fresh mint leaves (optional, finely chopped)

Directions

Step 1

Prepare the cauliflower rice by processing cauliflower florets in a food processor until it resembles rice granules. Alternatively, use pre-riced cauliflower.

Step 2

Heat the coconut oil in a large skillet or non-stick pan over medium heat.

Step 3

Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom. Sauté for about 30 seconds until aromatic.

Step 4

Add the sliced onions and sauté until they turn golden brown.

Step 5

Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.

Step 6

Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften and the mixture becomes a thick paste.

Step 7

Add the diced carrots, green beans, and green peas. Stir well to coat the vegetables with the spice mixture. Cook for 2-3 minutes.

Step 8

Add the cauliflower rice and garam masala. Mix everything evenly and let it cook on low-medium heat for 5-7 minutes, stirring occasionally.

Step 9

Adjust the seasoning if needed and garnish with freshly chopped cilantro and mint leaves.

Step 10

Serve hot as a standalone dish or with a side of yogurt or raita for extra flavor.

Nutrition Facts

Serving size	(983.4g)

Amount per serving	% Daily Value*
Calories	608.2

Total Fat 31.3g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2583.1mg	0%
Total Carbohydrate 77.9g	0%
Dietary Fiber 26.3g	0%
Total Sugars 30.5g
Protein 19.4g	0%

Vitamin D 0IU	0%
Calcium 315.0mg	0%
Iron 9.4mg	0%
Potassium 2665.0mg	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: 42.0%

Protein: 11.6%

Carbs: 46.4%