Browntop Millet Biryani / Veg Pulao

Yet another recipe with the ancient super grains, Millets. Browntop millet is mostly grown in the drylands of Karnataka. Like other millets, this too is gluten-free and rich in fibre.

Prep. time                Cook time                     Serves 

15-20 Mins.            25-30 Mins.                  4 Adults

Ingredients:

• Browntop Millet – 1 cup
• Water – 2 cups
• Vegetables as per choice (potato, carrot, peas, beans, cauliflower, baby corn) – 1-2 cups
• Sprouts – 1 handful
• Dry spices to your taste (garlic, ginger, cardamom, cinnamon bark, star anise, black cardamom) – a pinch of each
• Coconut oil – 2 tbsp

Procedure:

• Soak brown top millet in water for at least 6-8 hours to help with the digestion of the fibre and protein.

• Add the rinsed millet to boiling water. Do not stir with a spoon as it may break easily and release starch, which will form a sticky mass.
• The ratio of brown top millet to water is 1:2. That means for 1 cup of brown top millet, you will need 2 cups of water.
• Lower the flame and cover and cook.
• Switch off the flame when the water in the pot begins to boil and reduce. Keep it covered for 10-20 minutes. Stir occasionally as it cools down.
• In a heated pan, add the dry spices and fry till they crackle followed by grated garlic and ginger. Add all the chopped veggies and sprouts. Once they are cooked, add in the cooked millet and pour ghee on top.
• Towards the end switch off the stove and keep it covered for about 8-10 minutes and serve along with raita and or chutney.

Tip: You can use any other millet too, be it Foxtail (kangni) or Barnyard (Sama) or Little (kutki) or Kodo.