Fluffy Millet Rice

Millet Vegetable Biryani

  • Serves 3
  • 45 minutes + grain cooking
Millet Vegetable Biryani — serving suggestion

Ingredients

  • 500 g Cooked MadeBetter whole millet (Tender with distinct grains)
  • 100 g Carrot (Small cubes)
  • 80 g Green beans (Small pieces)
  • 80 g Peas
  • 150 g Onion (Thinly sliced)
  • 150 g Tomato (Chopped)
  • 80 g Plain curd
  • 20 ml Cold-pressed oil
  • 15 g Ginger-garlic paste
  • 10 g Mint leaves
  • 10 g Coriander leaves
  • 10 ml Lemon juice
  • 2 g Cumin seeds
  • 1 g Cinnamon
  • 0.4 g Cloves
  • 0.5 g Green cardamom
  • 0.2 g Bay leaf
  • 6 g Biryani masala (Check salt content)
  • 0.5 g Turmeric
  • 4 g Salt
  • 60 ml Water for vegetables

Make it, step by step

  1. Heat oil in a heavy pan. Add cumin, cinnamon, cloves, cardamom and bay leaf for 30 seconds; add onions for 7–8 minutes until golden-edged.
  2. Add ginger-garlic paste, tomato, masala, turmeric and salt; cook for 5 minutes until tomato softens.
  3. Add carrot, beans, peas and 60 ml water. Cover and simmer for about 8 minutes until tender; lower heat, add curd and cook for 2 minutes.
  4. Spread 500 g cooked millet over the masala; top with mint and coriander. Cover over low heat for 5 minutes until hot throughout without catching.
  5. Turn off heat, add lemon juice and rest covered for 3 minutes. Fold gently and remove larger whole spices before serving.
Useful tips
  • Layer the cooked millet over the masala and fold only after resting; repeated stirring can break the grains.

Allergens: Milk from curd. Check biryani masala and other ingredient labels for added allergens.

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