Foxtail Millet Pulao
Millet Pulao is a nutritious and tasty pulao made with foxtail millet, veggies and spices.
Servings: 4
Equipment
- Instant pot 6 qt
Ingredients
- 1 cup foxtail millet ( rinsed, soaked & drained) soak it for atleast 30 minutes
- 3 cups vegetables ( like potato,carrot, greem peas, bell peppers, lima bean) any veggies of your choice
- 1 medium onion, sliced
- 1 large tomato, chopped
- 1 green chili, finely chopped
- ½ cup coriander leaves, roughly chopped
- ¼ cup mint
- ¼ tsp turmeric powder (optional)
- 1 tsp kashmiri red chili powder (mild chili powder)
- 1.5 tsp coriander powder
- 1.5 tsp garam masala
- 1 tbsp oil
- salt to taste
- 2 cups water please check the note
- 2 tbsp pan fried cashew optional
whole spices
- 2 small bay leaves
- ½ inch cinnamon stick
- 2 cloves
Instructions
Soaking the millets-
- Wash the millets about four times until water runs clear. Soak them for 45 minutes in plenty of water. Once done rinse the millets again and drain all the water.
Instant Pot method -
- Press the saute mode on your instant pot and heat the oil. Once the oil gets hot add the bay leaves, cloves and cinnamon. Saute for 30 seconds. Now add the sliced onion and saute till the onions turn soft and light brown, about 2 minutes. Add the chopped green chili, ginger -garlic and saute for a minute.
- Add the chopped tomato and cook for 2 minutes. Add the powdered spices – red chili powder, turmeric powder (optional), garam masala and coriander powder. Saute for 15 seconds.
- Add the veggies, salt and coat them with all the masala.
- Add the drain millets and gently mix them with the other ingredients for about 30 seconds.
- Add the water, mint and coriander leaves. Give a mix making sure you deglaze the pot. Taste the broth and adjust the salt.
- Close the lid and adjust the vent to the sealing position. Pressure cook on high for six minutes. After the instant pot beeps, wait for 5 minutes before you release the rest of the pressure. Gently fluff the pulao and let rest for five minutes.
- Finally add some lemon juice and garnish with fried cashew or few pomegranate (optional). Serve the millet pulao with plain yogurt or raita.
Pressure Cooker method-
- Follow the same procedure as the instant pot, but cook in medium flame with two whistles. Release the pressure naturally.
Stove Top method -
- Follow the same procedure as the instant pot, just add a bit more water and partially cover with a lid and cook till all the water is absorbed and the millet is cooked. Set a side for 10 minutes before serving.
Notes
1- Soak the millet atleast for 30-45 minutes before cooking. Soaking the millets helps in removing phytic acid and is easy on your tummy and helps in better digestion.
2-Make sure you completely drain the water from the soaked millets, if not pulao will be mush. You can also reduce the water quantity to 1 ¾ cup.
3-If using different kind of millet other than foxtail millet, the time and water ratio might be different.
4- If you are new to consuming millets, just remember that it takes time to get used to the taste of millets.
5- Turmeric is optional, but gives a beautiful yellow color to the pulao.