Foxtail Millet Biryani

Marinate: In a bowl, combine your chosen vegetables or chicken with yogurt, ginger-garlic paste, biryani masala, red chili powder (if using), and salt. Marinate for at least 30 minutes, or preferably overnight for deeper flavor.

Cook the millet: Rinse the soaked millet thoroughly. In a pot, heat oil and ghee over medium heat. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and black peppercorns. Let them sizzle for a few seconds until fragrant. Add the rinsed millet and stir to coat with the spices. Pour in 2 cups of water (or vegetable broth for extra flavor) and bring to a boil. Reduce heat, cover the pot, and simmer for 15-20 minutes, or until the millet is cooked through and fluffy. Once cooked, fluff the millet with a fork and set aside.

Fry the onions: While the millet cooks, heat a separate pan with a drizzle of oil over medium heat. Add the sliced onions and fry until golden brown and crispy. Drain the fried onions on paper towels to remove excess oil.

Assemble the biryani: In a large pot or baking dish, spread a layer of cooked millet. Top it with the marinated vegetables or chicken and sprinkle with half of the fried onions. Repeat with another layer of millet and remaining vegetables/chicken. Finish with a final layer of fried onions.

Cook the biryani: Cover the pot or dish tightly with foil or a lid. If using a stovetop pot, cook over low heat for 15-20 minutes, or until the vegetables/chicken are cooked through and the biryani is heated. If using an oven, preheat to 375°F (190°C) and bake for 20-25 minutes.

Serve: Garnish your Foxtail Millet Biryani with chopped fresh cilantro and serve hot with raita (yogurt-based condiment) or your favorite side dish