Browntop Millet Biryani / Veg Pulao

If you’re tired of health problems, then you should try foxtail millet pulao! It’s an incredibly easy dish to prepare, and it can be easily customized to suit your taste. Whether you call it a biryani or a pulao, it’s delicious and pairs perfectly with any raita.

• Preparation time- 15 minutes (soaking time 6 hours)
• Cooking time- 25 minutes (apart from the soaking time)
• Total time- 40 minutes
• Servings- 2 person

Ingredients-

• Tomatoes- 2 nos (finely chopped)
• Onions- 2 nos (finely chopped)
• Carrots- 1 nos (finely chopped)
• Peas- 1 cup
• Cauliflower- 1 cup
• French beans- 1 cup (finely chopped)
• Fresh Greens (radish leaves / beetroot leaves / spinach/ rocket leaves/ coriander etc)- 4 cups
• Garlic- 6-8 cloves
• Millet- 2 cups
• Ghee- 2 tbsp
• Cumin (Jeera)- 2 tsp
• Cloves- 4 nos
• Dry Chilli Flakes- 1 tsp
• Garam Masala- 2 tsp
• Salt- as per taste
• Cinnamon Stick- 2 nos
• Ginger- 30g (minced)
• Curry Leaves- 3-4 nos
• Mustard Seeds- 2 tsp
• Apple Cider Vinegar- 1 tsp
• Lemon Juice- 1 tsp
• Boiling Water- 2 ½ cups

Procedure-

• Wash and soak brown top millet for a minimum of six hours to ensure easy digestion of the fibre and proteins contained in it. Rinse it with your fingers once. Add the rinsed millet to boiling water.
• Do not stir with a spoon as it tends to break easily and releases starch to form a sticky mass. 
• The ratio of brown top millet to water is 1:2. That means, for every 1 cup of brown top millet, take 2 cups of water.
• Lower the heat and cook until the water is reduced and there are holes in the surface. Then, turn off the heat.
• Once you’ve covered the pot, let it sit for 10 to 20 minutes before stirring. This will allow the contents to cool down slightly and make them easier to stir.
• In a saucepan, take some ghee.
• Add curry leaves and mustard seeds to a hot saucepan.
• As they pop, add onions and cumin seeds. Sauté for a bit, till onions turn translucent. Now add ginger and garlic.
• Add the cloves, cinnamon, garam masala, chilli flakes, turmeric, and garam masala. 
• Add all the vegetables. Stir fry for a few seconds.
• Add millet and vinegar. Add water and salt. Bring to a boil and then cook on a simmer with the lid on. Cook for approximately 10-20 minutes, till the millets, become soft.
• Add the leafy leaves and mix well. Add the lemon juice, stir, and let sit for about 10 minutes with the cover off. Use a fork to fluff up.