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Keto Chicken Pulao (Keto Pilaf)

I’m just a poor Biryani nobody loves me

I’m not sure if it’s just me but at least in India, pualo has always sort of been the poor man’s biryani. It’s also what biryani purists tell their vegetarian friends to call their “veg” biryani. The phrase ‘there is nothing like ve biryani, it’s called pulao’ has always made the pulao looked down upon. In fact in my opinion it’s probably something I prefer to biryani. It’s a one pot wonder that’s quick and easy to cook and full of flavour. Granted it’s not quite the royal feel of a biryani with layers of meat and rice and saffron and fried onions etc but it’s got it’s own bang for buck. Anyway enjoy the recipe.

What’s in a Biryani?

I’ve done a Keto Biryani recipe. Though my personal favourite is boneless mutton, I made it with chicken given how long it takes mutton to cook. It would require separate cooking and then pairing with the cauliflower rice. I digress, we’re talking pulao. You can make this any way you like. You can throw in veggies, paneer, some pork even, chorizo and you’ve got a meal fit for a king. One of my first cauliflower rice recipes was a chorizo pulao. Give that a try too.

 

Keto Chicken Pulao

Nutrition Info (Per serving)

  • Calories: 456
  • Net Carbs: 7g
  • Carbs: 12g
  • Fat: 27g
  • Protein: 40g
  • Fiber: 5g

This recipe makes 2 servings. Get this recipe on myfitnesspal.

Keto Chicken Pulao
Keto Chicken Pulao (Keto Pilaf)
Yum
Votes: 2
Rating: 5
You:
Rate this recipe!
A one pot dish of chicken and rice
Servings Prep Time
2 serving 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 serving 10 minutes
Cook Time
15 minutes
Keto Chicken Pulao
Keto Chicken Pulao (Keto Pilaf)
Yum
Votes: 2
Rating: 5
You:
Rate this recipe!
A one pot dish of chicken and rice
Servings Prep Time
2 serving 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 serving 10 minutes
Cook Time
15 minutes
Ingredients
  • 300 grams Cauliflower Rice
  • 300 grams Boneless Chicken Leg and Thigh Meat
  • 60 grams Tomato Chopped
  • 50 grams Diced Red Onion
  • 2 Tbsp Ghee
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 3 Cloves
  • 3 Green Cardamons
  • 1 Tsp Cumin Seeds
  • 1 Tsp Ginger Garlic Paste
  • 1/2 Tsp Tumeric Powder
  • 1/2 Tsp Kashmiri Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 50 ml Water
  • Coriander for Garnish
  • Salt to Taste
Servings: serving
Units:
Instructions
  1. Heat up your ghee in a frying pan and fry the whole spices
  2. Once they start to sizzle add in the onions and cook till translucent and then add in the ginger and garlic paste and cook some more
  3. Add in all the powdered spices and fry for a minute before adding in the chicken and the tomato
  4. Season to taste and stir fry
  5. Add some water to make a gravy
  6. Pour the riced cauliflower over the curry and season once more and cover and cook for 5 minutes
  7. After 5 minutes open and mix everything well and cover and cook till the cauliflower is nice and tender
  8. Finish with fresh coriander and serve.

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7 Comments

  • Reply
    Kavya
    March 5, 2018 at 1:39 am

    The cauliflower rice you’ve added is cooked already or you add the one taken directly from the food processor..??

    • mm
      Reply
      Sahil Makhija
      March 5, 2018 at 2:02 pm

      Directly from the food processor.

  • Reply
    temp
    March 8, 2018 at 4:16 am

    1) Do you actually eat the cinnamon sticks, bay leaf and cloves? (or should you leave them on the plate/pull them out before you add the chicken)
    2) Is there an acceptable substitute for cardamon? That stuff is hard to find.

    • mm
      Reply
      Sahil Makhija
      March 11, 2018 at 8:27 am

      hey you can leave out the cardamom. Also we normally pull out the whole spices while we are eating the dish right at the end. You don’t eat them.

  • Reply
    Maria W
    April 17, 2018 at 4:33 pm

    Are you using cooked chicken meat? Thanks

    • mm
      Reply
      Sahil Makhija
      April 18, 2018 at 2:16 am

      No Maria, it’s raw meat.

  • Reply
    hadia
    September 10, 2018 at 2:54 pm

    u r amazing

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