Lunch
Chicken & Cauliflower Pulao
Chicken thigh and cauliflower rice with carrot, peas and gentle spices. Cauliflower replaces most of the rice to keep carbohydrate low.
Serves 1. Ready in about 28 minutes.
351.8
Calories
35.2g
Protein
18.6g
Carbs
6.9g
Fibre
15.9g
Fat
Method
- 1
Heat the ghee, fry the cumin and onion, then brown the chicken for 6 minutes.
- 2
Add the carrot, turmeric and 60ml water and cover. Cook 8 minutes.
- 3
Stir in the cauliflower rice and peas and cook uncovered 6 to 8 minutes until tender.
- 4
Season and serve.
Swaps and tips
- Use paneer or chickpeas in place of chicken for a vegetarian version.
- Mix in a few coriander leaves.
Around £0.98 per serving at supermarket own-brand prices (estimate).
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