Biryani Millet Rice

Coconut Vegetable Millet Pulao

  • Serves 3
  • 40 minutes + grain cooking
Coconut vegetable millet pulao with carrots beans and peas

Ingredients

  • 500 g Cooked MadeBetter Biryani Millet
  • 100 g Carrot (Small cubes)
  • 80 g Green beans (Small pieces)
  • 80 g Peas
  • 120 g Onion (Sliced)
  • 150 ml Coconut milk (Unsweetened)
  • 40 ml Water for vegetables
  • 15 ml Cold-pressed oil
  • 10 g Ginger (Finely chopped)
  • 8 g Garlic (Finely chopped)
  • 4 g Green chilli (Slit)
  • 2 g Cumin seeds
  • 1 g Cinnamon
  • 0.5 g Green cardamom
  • 10 g Coriander leaves
  • 4 g Salt

Make it, step by step

  1. Heat oil; add cumin, cinnamon, cardamom, onion, ginger, garlic and chilli. Cook for 6 minutes until onion softens.
  2. Add carrot, beans, peas, salt and 40 ml water. Cover for 7–8 minutes until vegetables are tender.
  3. Add coconut milk; simmer gently uncovered for about 4 minutes until the sauce coats the vegetables without excess liquid.
  4. Fold in 500 g cooked millet; cover over low heat for 4–5 minutes until hot throughout.
  5. Add coriander, remove larger whole spices and serve.
Useful tips
  • Let the coconut sauce lightly coat the vegetables before adding millet; excess sauce makes the finished pulao wet.

Allergens: Coconut. Check packaged coconut milk and other labels for added allergens.

Shop for this recipe

More recipes to try