Foxtail Millet Veg Pulao
Ingredients
- Foxtail Millet (Thinai) – 1 cup
- Water – 2 cups
- Onion – 1 medium, sliced
- Tomato – 1 small, chopped
- Carrot – ¼ cup, diced
- Beans – ¼ cup, chopped
- Green Peas – ¼ cup
- Ginger-Garlic Paste – 1 tsp
- Green Chili – 1, slit
- Cumin Seeds – ½ tsp
- Bay Leaf – 1
- Cinnamon Stick – 1 small piece
- Cloves – 2
- Cardamom – 1
- Turmeric Powder – ¼ tsp
- Garam Masala – ½ tsp
- Salt – to taste
- Ghee or Oil – 1 tbsp
- Coriander Leaves – for garnish
- Mint Leaves – a few
Instructions
Wash foxtail millet thoroughly and soak it for 20 minutes. Drain and set aside.
Heat ghee or oil in a pan. Add bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Sauté until aromatic. Add sliced onions and sauté until golden brown. Then, add ginger-garlic paste and green chili, cooking until the raw smell disappears.
Now, add tomatoes and cook until soft. Stir in chopped carrots, beans, and green peas. Sprinkle turmeric powder, garam masala, and salt. Mix well.
Add the soaked foxtail millet and mix everything gently. Pour in 2 cups of water, give it a stir, and bring to a boil. Cover and cook on low heat for 10-12 minutes until the millet is soft and fluffy.
Turn off the heat and let it rest for 5 minutes. Fluff the pulao with a fork, garnish with fresh coriander and mint leaves, and serve hot with raita or cauliflower stir fry. Enjoy a healthy and delicious lunch! 😊
