Keto Dahi Rice
Yogurt & Cauliflower Rice with Indian Spices
I’m continuing my Indian food week here on Headbanger’s Kitchen. My last recipe was a crispy fried okra and today I’m making a dish that will sit perfectly beside that okra. I’m making a Keto Dahi Rice. This is comfort food for a lot of Indian people, it’s also great ‘sick food’ when you just need something light and easy going. You may have figured out by now that Indian people love their yogurt, we marinate our meats in it, we make a raita out of it that’s served with biryani (or my Keto biryani). I’ve been thinking about trying this recipe with cauliflower rice ever since I started Keto. I’m happy to report, that this is a winner. So go ahead and try it.
What can I eat this with?
There are a couple of dishes that go really well with this. Traditionally people eat this with some kind of pickle. I personally love to eat this with some kind of dry meat dish. A delicious Kerala beef fry would be yummy, you could also pair this with my chicken tikka (purists will want my head for this suggestion) or you can even add bacon to it like I did. Just watch my Bacon Dahi Rice video (it’s part of my old bacon tadka series).
Nutrition Info (Per serving)
- Calories: 218
- Net Carbs: 3g
- Carbs: 8g
- Fat: 17g
- Protein: 6g
- Fiber: 5g
This recipe makes 2 servings. Get this recipe on myfitnesspal.
Keto Dahi Rice
Ingredients
- 300 grams Cauliflower (Riced)
- 150 grams Full Fat Greek Yogurt
- 2 Tbsp Ghee I recommend this one
- 1 Tsp Mustard Seeds Buy Online
- 5 grams Ginger
- 3 Dried Red Chillies Buy Online
- 20 Curry Leaves Buy Online
- a pinch Hing (Asafoetida) Buy Online
- Salt to Taste
- 1 Tsp Fresh Coriander
Instructions
- Season with salt and microwave the riced cauliflower for 10 minutes till nice and soft. Alternatively cook on a dry pan on a low heat till tender.
- Mix the yogurt and the cauliflower rice together.
- In a small pan heat up the ghee and add in the mustard seeds and chillies, once the mustard seeds start popping add in the ginger, the curry leaves and the hing.
- Once the curry leaves are crispy, pour the tempered spices over the cauliflower rice and yogurt mixture.
- Mix well, garnish with fresh coriander and serve.
You leave me drooling on all of your videos and FB posts!!! Just a few questions..
1. Is fresh coriander cilantro?
2. What is Hing and where can I get it in Florida?
3.will the mustard seeds get soft?
4. When will you be visiting the USA?
1. Yes 🙂
2. Asofoteda – You should get it on amazon
3. They will start popping
4. I’m not sure, maybe sooner rather than later.
Wow, looks delicious. I’m going to try that. Some of those tracks posted below- really good, btw.
Thank you so much Sahil for sharing all your recipes, I have been experimenting for years to fit the Indian diet in a paleo/keto context and you have made it so much easier, hoping you will host a show sometime here in the US for desi’s like me.
Made it and loved it.. My wife grew up eating curry all of her life, and rice was a staple. With Keto and low-carb eating it is a no-no.. She was excited when I showed her your recipe and made it for her… Score, we will be doing this again.
Hi, which sort of mustard seed is best? My spice shop has brown, yellow, and hot yellow. 🙂
You want the little black ones.
All those recipes for free ? Incredible in our so merchandising word … I will try some, and perhaps, share my french keto-beginner’s cooking style recipes
Is dahi Keto-friendly?
Yes it is. If it wasn’t I wouldn’t be using it in my recipes 🙂
Hi. I may be late to this game but…your video stated 1 tablespoon mustard seeds but the recipe says 1teaspoon…which do you recommend?
It’s teaspoon for sure. I’ve obviously said the wrong thing.
Yay! I’m so happy you made this recipe and it’s taken me ages to get around to this, but this was fantastic with your Kerala Beef Fry for lunch today. I forgot the mustard seeds and asafoetida, but I’ll definitely add them next time. This is a breeze to make with readymade cauliflower rice (which we finally get here in the UK!) Thank you 🙂