Millet Pulao
Ingredients
- Little Millet – 1 3/4 Cups (parboiled)
- Carrot – 100 gm (chopped)
- Peas – 100 gm
- Potatoes – 100 gm (chopped)
- Onion – 100 gm (Chopped)
- Tomato – 100 gm (Chopped)
- Mint leaves – Handul (chopped)
- Oil – 1 tbsp
- Oil for deep frying
- Jeera – 1 tsp
- Star Anise – 2-3
- Bay Leave - 1-2
- Cloves – ¼ tsp
- Ginger Paste – ½ tsp
- Green chilli – 2-3 (chopped)
- Red chilli powder – 1 tsp
- Raw peanuts – 4 tbsp
- Kishmish – 2 tbsp
Method
1. To prepare a little millet pulao, take a pan and dry roast the little millet for 2-3 minutes. Once it starts to change colour, add 400ml of water and let it come to a boil. Cover the pan and let it cook on low flame for 5 minutes. Once the water is absorbed, turn off the flame and separate it with a fork. Set it aside to use in the recipe.
2. While the millet is cooking, you can prepare the tadka for it. Heat oil in a separate pan for deep frying and fry the chopped potatoes until they turn light brown. Drain them onto a kitchen napkin.
3. Remove the excess oil from the pan and leave just 1 tablespoon of peanut oil. Add jeera, cloves, star anise, bay leaf, chopped onion, and ginger. Fry them for
2 minutes on medium-high flame. Then add finely chopped green chilli and tomatoes, along with salt and red chilli powder. Cook the tomatoes till they become pulpy.
4. Add chopped carrot and peas to the pan and cook them for 4-5 minutes while covered. Then add the cooked little millet to the pan and mix everything gently. Add chopped mint leaves and cook for 2 more minutes. Serve it hot.
