Millet Pulao
A satisfying, one-pot meal that replaces polished rice with the goodness of ancient Indian millets. Light on the stomach and rich in nutrition.
Our millets are pre-cleaned using proprietary technology. No rinsing or soaking required. Save 30 minutes of kitchen prep and start cooking immediately!
Which Millet for Your Pulao?
Choose based on your desired texture:
The perfect rice replacement. Firm grains that stay beautifully separate, just like Basmati.
Delicate and airy. This variety cooks up into an incredibly fluffy and light meal.
Soft and gentle. Absorbs flavors easily and provides a much tender finish.
Nutty and hearty. Provides a very satisfying, wholesome meal with a rustic touch.
Mild and golden. A versatile grain that pairs well with aromatic whole spices.
Ingredients
-
1 CupWhole Millet (any variety)
-
2 CupsMixed Vegetables (chopped)
-
1 LargeRed Onion (finely sliced)
-
1 tspGinger Garlic Paste
-
2 tbspGhee or Cold-Pressed Oil
-
Small MixWhole Spices (Cinnamon, Cloves)
-
1 tspCumin Seeds
-
2 CupsWater
-
To TasteSalt
Cooking Steps
Step 1: Preparation
If using MadeBetter Millet, use directly from the pack. For regular millets, soak for 30 minutes. Chop all seasonal vegetables into uniform pieces for even cooking.
Step 2: Tempering
Heat ghee or oil in a pressure cooker or heavy-bottomed pan. Add cumin seeds and the whole spices. Sauté the sliced onions and ginger-garlic paste until they become golden and aromatic.
Step 3: Sauté Veggies & Millet
Add your mixed vegetables and sauté for 2-3 minutes. Gently stir in the millet grains. Toast them for a minute, ensuring they are well-coated with the spiced ghee.
Step 4: Pressure Cook
Add 2 cups of water and salt. Pressure cook for 2 whistles on a medium flame. If cooking in a pot, simmer covered for 12-15 minutes until the water is absorbed.
Step 5: Rest & Fluff
Turn off the heat and let the pulao rest for 5-8 minutes. This is crucial for a non-sticky texture. Fluff gently with a fork and garnish with coriander.
Traditional Kitchen Tips
- Fold in fresh pomegranate seeds at the end for a burst of sweetness.
- For the best flavor, use Desi Ghee during tempering.
- Always rest the dish before opening; the steam finishes the cooking perfectly.
Why MadeBetter?
We use high-grade cleaning technology to remove husks and stones so you don't have to. You get traditional nutrition without the traditional effort.
Best Served With
