Read more to check out the full recipe! (Instagram) If you're afraid that a wholesome plate of chicken pulao might derail your fitness goals, worry no more! Try Aathira's recipe which uses a low-carb ingredient.Chicken pulao is the ultimate comfort meal, but with its generous serving of rice, it's not always the easiest dish to fit into a high-protein, low-carb eating plan. The good news? You don't have to give up your favourite flavours to stay on track with your fitness goals. By swapping rice for a lighter, low-carb alternative, you can enjoy all the aromatic spices and hearty satisfaction of chicken pulao while keeping your macros in check.Also Read | Craving cheesy fries without the guilt? A nutritionist uses this protein-packed trick as a substitute: Check full recipeAathira Sethumadhavan, a certified nutritionist and chef known for creating flavour-packed, calorie-conscious recipes, has shared a protein-rich, low-carb chicken pulao that puts a healthy twist on the classic comfort dish. This innovative one-pot meal swaps traditional rice for grated cauliflower, delivering all the flavour while keeping carbohydrates in check.In an Instagram video shared on August 3, the chef explains, “One pot, low carb, and packed with 37 g of protein – this is the kind of dinner that gives exact chicken biryani feels but will actually fit right into your macro goals.”Check out the full recipe below!IngredientsFor the marinade½ cup (120g) curd, whisked2 tsp chilli powder1 tsp coriander powder1 tsp garam masala½ tsp black pepper powder1 tsp chilli flakesSalt, to tasteFor the pulao1½ tbsp oil1 large onion, thinly sliced1 bay leaf1 small cinnamon stick2 green cardamom pods1 clove½ tsp cumin seeds1 tbsp ginger-garlic paste500g boneless chicken thighs (bone-in chicken also works; for a vegetarian version, use paneer or soya chunks)1 to 2 green chillies, finely chopped1 medium tomato, slicedA small handful of fresh mint leaves, chopped2 tbsp chopped coriander leaves1 tsp tamarind paste or pulp1 low-sodium chicken stock cube (optional)2 cups grated cauliflower1 to 1½ cups waterFresh coriander leaves and green chillies, for garnishFor the garlicky yoghurt sauce½ cup Greek yoghurt2 small garlic cloves, grated1 tsp honeySalt and black pepper, to taste1 tbsp chopped coriander leavesMethodIn a bowl, whisk together the curd, chilli powder, coriander powder, garam masala, black pepper, chilli flakes and salt until smooth. Set the spiced yoghurt mixture aside.Heat the oil in a heavy-bottomed pan or kadai over medium heat. Add the sliced onion along with the bay leaf, cinnamon, cardamom, clove and cumin seeds. Sauté until the onions soften and turn lightly golden and aromatic.Stir in the ginger-garlic paste and cook for another minute or two until the raw smell disappears and the paste begins to caramelise.Add the chicken pieces and cook for four to five minutes, stirring occasionally, until they are lightly browned on the outside.Pour in the prepared spiced yoghurt mixture and add the chopped green chillies, sliced tomato, mint, coriander, tamarind paste and the stock cube, if using. Mix everything well, adjust the seasoning if needed and cook for five to seven minutes, allowing the flavours to come together.Fold in the grated cauliflower and pour in 1 to 1½ cups of water, depending on your preferred consistency. Scatter over a few extra green chillies and fresh coriander, then gently combine everything.Cover the pan and cook over a low flame for 15 to 20 minutes, or until the chicken is tender and cooked through and the cauliflower is soft. Remove the lid, gently fluff the pulao and let any excess moisture evaporate for a minute or two if needed.Meanwhile, prepare the garlicky yoghurt sauce by mixing together the Greek yoghurt, grated garlic, honey, coriander, salt and pepper until smooth.Serve the hot low-carb chicken pulao with the chilled garlicky yoghurt sauce on the side.Approx nutrition (per serving)This recipe makes three servings (approximately 370 g each)Calories: 393 kcalProtein: 37 gCarbohydrates: 15 gFat: 21 gNote to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.