Biryani Millet Rice

Tomato and Pepper Millet Rice

  • Serves 3
  • 30 minutes + grain cooking
Tomato and pepper millet rice with curry leaves

Ingredients

  • 500 g Cooked MadeBetter Biryani Millet
  • 300 g Tomatoes (Chopped)
  • 120 g Onion (Finely chopped)
  • 18 ml Cold-pressed oil
  • 12 g Ginger-garlic paste
  • 2 g Curry leaves
  • 2 g Fennel seeds
  • 2 g Cumin seeds
  • 1.5 g Black pepper (Coarsely crushed)
  • 1 g Red chilli powder (Optional)
  • 0.5 g Turmeric
  • 10 g Coriander leaves
  • 4 g Salt

Make it, step by step

  1. Heat oil; add fennel, cumin, curry leaves and onion. Cook for 5–6 minutes until softened.
  2. Stir in ginger-garlic paste for 1 minute. Add tomatoes, pepper, optional chilli powder, turmeric and salt.
  3. Cook uncovered for 8–10 minutes, stirring, until a thick masala forms with little free liquid.
  4. Fold in 500 g cooked millet; cover over low heat for 4 minutes until hot throughout. Add coriander and serve.
Useful tips
  • Use the wide pan to reduce the tomatoes to a thick coating before adding millet; leave little free liquid for distinct grains.

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