Whole30 Tehri

Transform your weeknight dinners with this flavorful and healthy Whole30 Tehri recipe! A vibrant twist on the classic North Indian rice dish, this version swaps traditional basmati rice for nutrient-packed cauliflower rice, making it entirely grain-free and Whole30-compliant. Infused with aromatic spices like turmeric, cumin, and coriander, and brimming with colorful vegetables like carrots, green beans, and potatoes, this one-pot meal is as satisfying as it is nourishing. Cooked in creamy coconut oil and simmered with fragrant broth, each bite bursts with bold, hearty flavors. Perfect as a standalone dish or paired with a compliant chutney, this quick and easy recipe is ready in just 45 minutes and is sure to become a weeknight favorite. Garnish with fresh cilantro for a pop of color and freshness, and enjoy a wholesome meal that doesn’t compromise on taste!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 2 tablespoons Coconut oil
• 1 medium, thinly sliced Onion
• 3 cloves, minced Garlic
• 1 inch, grated Ginger
• 2 medium, finely chopped Tomato
• 1 cup, diced Carrots
• 1 cup, chopped Green beans
• 1 medium, peeled and diced Potato
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon (or to taste) Salt
• 2 tablespoons, chopped (for garnish) Fresh cilantro
• 1 cup Whole30-compliant vegetable broth
• 1 Bay leaf
• 1 slit (optional, for heat) Green chili

Directions

Step 1

Heat the coconut oil in a large skillet or pot over medium heat.

Step 2

Add the cumin seeds and bay leaf to the oil. Sauté until the seeds begin to sizzle and become aromatic, about 30 seconds.

Step 3

Add the sliced onion and cook, stirring frequently, until golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic, grated ginger, and slit green chili (if using). Cook for 1-2 minutes until fragrant.

Step 5

Add the chopped tomatoes, turmeric powder, coriander powder, cinnamon, cayenne pepper, and salt. Cook until the tomatoes break down into a soft paste, about 5 minutes.

Step 6

Add the diced carrots, green beans, and potato to the pan. Mix well to coat the vegetables with the spice mixture.

Step 7

Pour in the vegetable broth, cover, and simmer until the vegetables are almost tender, about 10-12 minutes.

Step 8

Stir in the cauliflower rice, making sure it is evenly mixed with the vegetables and broth.

Step 9

Cover and cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and has absorbed the flavors.

Step 10

Remove the bay leaf and adjust salt if needed.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve warm as a standalone meal or with a side of Whole30-compliant chutney for extra flavor.

Nutrition Facts

Serving size	(1563.8g)

Amount per serving	% Daily Value*
Calories	908.7

Total Fat 37.8g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 4.5mg	0%
Sodium 5896.7mg	0%
Total Carbohydrate 131.8g	0%
Dietary Fiber 28.5g	0%
Total Sugars 52.6g
Protein 23.9g	0%

Vitamin D 0IU	0%
Calcium 378.2mg	0%
Iron 11.3mg	0%
Potassium 3277.9mg	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: 35.3%

Protein: 9.9%

Carbs: 54.7%