Here’s a step-by-step recipe for making Millet Pulao using foxtail millet. This dish is flavorful and nutritious, and it’s a great way to incorporate millets into your diet.
- 1 cup foxtail millet
- 2 cups mixed vegetables (e.g., carrots, peas, bell peppers)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons cooking oil or ghee
- 1 bay leaf
- 2-3 cloves
- 2-3 green cardamom pods
- 1 cinnamon stick
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala or biryani masala
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish (optional)
- Rinse the Millet: Start by rinsing the foxtail millet under cold running water until the water runs clear. Drain the millet and set it aside.
- Prep the Vegetables: Chop the mixed vegetables into small, bite-sized pieces. You can use a combination of carrots, peas, bell peppers, or any other vegetables you prefer.
- Heat Oil or Ghee: Heat the cooking oil or ghee in a large, heavy-bottomed pan or pressure cooker over medium heat.
- Temper the Spices: Add the bay leaf, cloves, green cardamom pods, cinnamon stick, and cumin seeds to the hot oil. Sauté for a minute or until the spices become aromatic.
- Sauté Onion, Garlic, and Ginger: Add the finely chopped onion, minced garlic, and minced ginger to the pan. Sauté until the onions turn translucent and lightly browned.
- Add Vegetables: Add the chopped mixed vegetables to the pan. Stir-fry them for 3-4 minutes until they start to soften.
- Add Millet and Spices: Add the rinsed foxtail millet to the pan. Stir it into the vegetables and spices, allowing it to toast for about 2 minutes.
- Season and Add Water: Sprinkle turmeric powder, garam masala, and salt over the millet and vegetables. Mix well. Then, add 2 cups of water to the mixture. Stir everything together.
- Cook the Pulao:
- If using a Pressure Cooker: Close the pressure cooker lid without the weight (whistle), and cook on low heat for 10-12 minutes (or 2 whistles). Let it sit for a few minutes before opening the lid.
- If using a Pan: Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes, or until the millet is cooked and the water is absorbed. You can check for doneness by fluffing the millet with a fork.
- Fluff and Garnish: Once the millet is cooked, fluff it with a fork to separate the grains. Garnish with fresh coriander leaves if desired.
- Serve: Your millet pulao is ready to serve! It’s delicious on its own or can be accompanied by yogurt, raita, or your favorite side dish.
Enjoy your nutritious and flavorful millet pulao!
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