Saffron Cauliflower Rice with Pork
(Total Time: 60 MIN| Serves: 4)
1 lb pork leg roast, boneless and cut into bite-sized pieces
2 cups cauliflower florets
¼ cup apple cider vinegar
3 garlic cloves
3 tbsp oil
4 tbsp ghee
2 cups vegetable stock
2 tbsp sesame seeds
2 small onions, finely chopped
1 tsp cinnamon powder
1 tsp turmeric powder
2 cardamom pods, bruised
1 ½ tsp salt
1 tsp black pepper, freshly ground
2 bay leaves
1 cinnamon stick
1 tsp cumin powder
½ tsp ginger powder
2 tsp turmeric power
2 tsp saffron threads
Whisk together oil, turmeric powder, ginger powder, and cinnamon powder until a smooth paste. Set aside.
Rinse the meat and pat dry with a kitchen towel. Place on a large cutting board and chop into bite-sized pieces. Lightly brush each piece with the oil mixture and set aside.
Plug the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with ghee and heat up. Add onions and cook until translucent, stirring constantly with a wooden spatula. Remove from the pot and set aside.
Now add the meat and brown for 7-8 minutes, stirring occasionally.
Pour in the stock and add onions along with the remaining ingredients. Seal the lid and cook for 20 minutes on the ‘’Manual’’ mode.
When done, perform a quick pressure release and open the lid.
Preheat the oven to 450 degrees. Transfer the mixture to a greased baking dish and bake for 15 minutes.
Remove from the oven and chill for a while. Sprinkle with saffron and serve.
Per Serving(Calories 426 | Total Fats: 29.3g | Net Carbs: 5.5g | Protein: 32.2g |Fiber: 2.8g)