Easy Cauliflower Rice Pulao- Spiced with Cardamom & Garam Masala Recipe

Last Updated on 6 months ago by Neha Deshmukh

Easy Cauliflower Rice Pulao – Spiced with Cardamom & Garam Masala Recipe

Introduction

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak in extra veggies and keep things light without sacrificing flavour. This Cauliflower Rice Pulao is exactly that – a wonderfully fragrant, subtly spiced dish that’s ready in under 15 minutes. I first made this when I was trying to cut down on carbs but still wanted a comforting, satisfying meal. Trust me, you won’t miss the rice! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This pulao is a winner for so many reasons! It’s quick, easy, and healthy. The combination of warm spices like cardamom and cinnamon with the freshness of lime is just divine. Plus, it’s a fantastic way to use up leftover cauliflower rice. Honestly, who doesn’t love a recipe that ticks all those boxes?

Ingredients

Here’s what you’ll need to create this flavourful pulao:

• 2 cups cauliflower rice (approx. 300g)
• 1 tablespoon avocado oil (15ml)
• 1 green cardamom pod
• 2 cloves
• 0.5 inch cinnamon piece
• 5-6 black peppercorns
• 1 bay leaf
• 0.5 chopped red onion (approx. 75g)
• 2 minced garlic cloves
• 0.5 cup frozen green peas (approx. 75g)
• Salt to taste
• 0.5 lime
• 2 tablespoons kasuri methi (dried fenugreek leaves) (approx. 6g)
• 0.5 teaspoon garam masala (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Avocado Oil: Health Benefits & Flavor Profile

I love using avocado oil for its high smoke point and subtle flavour. It doesn’t overpower the spices, which is key. You can substitute with ghee or any other neutral oil if you prefer.

Cauliflower Rice: A Low-Carb Alternative

Cauliflower rice is a fantastic low-carb substitute for regular rice. You can buy it pre-riced or make your own by pulsing cauliflower florets in a food processor. Don’t over-process it though – you want a rice-like texture, not a puree!

Spices: Cardamom, Cloves, Cinnamon & Black Pepper – The Heart of the Flavor

These spices are the soul of this pulao. Don’t skimp on them! Using whole spices and lightly crushing them releases their aroma and flavour beautifully.

Kasuri Methi (Dried Fenugreek Leaves): Regional Significance & Aroma

Kasuri methi adds a unique, slightly bitter aroma that’s characteristic of North Indian cuisine. It’s a game-changer! You can find it at most Indian grocery stores.

Garam Masala: Variations & Blends

Garam masala is a blend of warming spices. Every family has their own recipe! Feel free to use your favourite brand or make your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the avocado oil in a pan over medium heat.
2. Crush the cardamom, cloves, cinnamon, and black pepper using a mortar and pestle. This really wakes up the flavours!
3. Add the crushed spices, chopped onion, and minced garlic to the hot oil. Sauté until the onions soften slightly – about 2-3 minutes.
4. Stir in the cauliflower rice, salt, and frozen peas.
5. Sprinkle in about ¼ cup (60ml) of water, cover the pan, and cook on medium heat for 3-4 minutes, or until the cauliflower rice is heated through and the peas are tender.
6. Remove from heat. Crush the kasuri methi between your palms and sprinkle it over the pulao. Squeeze in the lime juice and sprinkle with garam masala.
7. Gently mix everything together and serve hot with yogurt or raita.

Expert Tips

• Don’t overcook the cauliflower rice! You want it to retain a little bit of texture.
• Crushing the spices yourself makes a huge difference in flavour.
• Taste and adjust the salt and garam masala as needed.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Medium-Spicy): If you like a bit more heat, add a pinch of red chilli powder along with the garam masala.
• Quick Weeknight Pulao – Simplified Version: Skip the whole spices and use ½ teaspoon of garam masala and a pinch of ground cardamom instead. It won’t be quite as fragrant, but it’ll still be delicious! My friend, Priya, swears by this when she’s short on time.

Serving Suggestions

This pulao is fantastic on its own, but it’s even better with a side of cooling yogurt or raita. A simple cucumber salad also complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Is Cauliflower Rice a Good Substitute for Regular Rice?

Absolutely! It’s a great way to reduce carbs and add extra nutrients to your meal. The texture is slightly different, but the flavour is easily adaptable.

What is Kasuri Methi and Where Can I Find It?

Kasuri methi is dried fenugreek leaves, commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.

Can I Use Fresh Peas Instead of Frozen?

Yes, you can! Use about ¾ cup of fresh peas. You might need to cook them for a minute or two longer.

How Can I Adjust the Spice Level of This Pulao?

Add a pinch of red chilli powder for more heat, or reduce the amount of garam masala for a milder flavour.

What is the Best Way to Crush the Whole Spices?

A mortar and pestle is ideal, but you can also use the flat side of a knife or even a rolling pin.

Can this Pulao be made in an Instant Pot?

Yes! Sauté the onions and spices in the Instant Pot using the sauté function. Then add the cauliflower rice, peas, water, and cook on high pressure for 2 minutes, followed by a natural pressure release. Finish with kasuri methi, lime juice, and garam masala.