loader

Recipe: Barnyard Millet Pulao

  • Recipe: Barnyard Millet Pulao
Blogdinnerlunchrecipies
by saveadrop.org
0

Barnyard Millet Pulao

A flavorful and healthy one-pot dish made with barnyard millet, a nutritious grain, along with a medley of vegetables and aromatic whole spices.

Ingredients

  • 1 cup barnyard millet, rinsed
  • 1.5 cups water
  • 2 tablespoons vegetable oil
  • 1 teaspoon ghee (optional)
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 cloves
  • 2 green cardamoms
  • 1/2 teaspoon cumin seeds
  • 1 medium onion, chopped
  • 1 cup mixed vegetables (carrots, peas, beans, etc.), chopped
  • 1 slit green chili (optional)
  • 1/2 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • Salt to taste
  • Chopped fresh coriander leaves, for garnish

Instructions

  1. In a bowl, rinse the barnyard millet until the water runs clear. Soak for 15-30 minutes (optional, but helps reduce cooking time).
  2. Heat oil and ghee (if using) in a pressure cooker or pot. Add the bay leaf, cinnamon stick, cloves, and cardamoms. Splutter for a few seconds until fragrant.
  3. Add cumin seeds and let them crackle. Then, add the chopped onion and cook until softened and translucent.
  4. Add green chili (if using) and ginger-garlic paste. Saute for another minute until fragrant.
  5. Add the chopped vegetables and cook for 2-3 minutes, stirring occasionally.
  6. Add turmeric powder, red chili powder, and salt to taste. Stir well to coat the vegetables.
  7. Add the rinsed barnyard millet and stir to combine.
  8. Pour in the water (adjust slightly depending on your desired consistency – for a drier pulao, use 1.25 cups water).
  9. Close the pressure cooker lid and cook for 2 whistles on medium heat. Then, let the pressure release naturally for 10 minutes. Alternatively, cook in a pot with a tightly fitted lid for 20-25 minutes, or until the millet is cooked through and the water is absorbed.
  10. Once the pressure is released, fluff the rice gently with a fork.
  11. Garnish with chopped fresh coriander leaves and serve hot.

Tips

  • You can adjust the vegetables to your preference. Other options include chopped bell peppers, cauliflower florets, or corn kernels.
  • For a richer flavor, you can add a fried cashew or raisin garnish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth.

Enjoy this delicious and nutritious Barnyard Millet Pulao!