Whole30 Pulao Rice

Elevate your healthy cooking game with this vibrant and flavorful Whole30 Pulao Rice, a low-carb twist on the classic Indian dish. Instead of traditional rice, this recipe uses cauliflower rice, making it Whole30-compliant, gluten-free, and paleo-friendly. Packed with fresh vegetables like carrots, green beans, and red bell peppers, and infused with aromatic spices like cumin, turmeric, and cinnamon, this dish is a nutrient-rich explosion of flavor. A touch of coconut oil adds a subtle creaminess, while chopped almonds and fresh cilantro provide the perfect finishing touch. Ready in just 40 minutes, this filling and wholesome recipe is ideal as a standalone meal or a satisfying side. If you’re searching for delicious Whole30 recipes that don’t compromise on taste, this pulao is a must-try!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Dice the carrot, chop the green beans into small pieces, and julienne the red bell pepper. Finely chop the red onion.

Step 3

Peel and grate the ginger and garlic together.

Step 4

In a large skillet or wok, heat the coconut oil over medium heat.

Step 5

Add cumin seeds, cinnamon stick, and bay leaf, and sauté until the cumin seeds start to splutter.

Step 6

Stir in the chopped onion, and sauté for 2-3 minutes until translucent.

Step 7

Add the grated ginger and garlic, and cook for another minute until fragrant.

Step 8

Add the diced carrot and green beans. Stir well, cover, and cook for 5 minutes, stirring occasionally.

Step 9

Mix in the turmeric powder, ground coriander, and ground cumin. Stir to coat the vegetables evenly with the spices.

Step 10

Add the red bell pepper and the cauliflower rice. Stir everything together.

Step 11

Add salt and 3 tablespoons of water. Cover and cook for another 5-7 minutes until vegetables are tender but not mushy.

Step 12

Remove the bay leaf and cinnamon stick.

Step 13

Garnish the cooked pulao with chopped almonds and fresh cilantro before serving.

Step 14

Serve the Whole30 Pulao Rice hot as a standalone dish or alongside your favorite Whole30 compliant sides.

Nutrition Facts

Serving size	(859.2g)

Amount per serving	% Daily Value*
Calories	594.3

Total Fat 37.5g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 2049.8mg	0%
Total Carbohydrate 57.8g	0%
Dietary Fiber 21.2g	0%
Total Sugars 20.2g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 314.9mg	0%
Iron 9.5mg	0%
Potassium 2253.5mg	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: 52.9%

Protein: 10.8%

Carbs: 36.2%