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Millet Pulao

  • Serves 3
  • 30 minutes, plus separate millet cooking
Coconut vegetable millet pulao with carrots beans and peas

Ingredients

  • Fully cooked, unseasoned whole millet — 500 g
  • Carrot, beans and peas, diced small — 250 g
  • Onion, thinly sliced — 120 g
  • Tomato, chopped — 120 g
  • Cold-pressed oil or ghee — 20 ml
  • Ginger-garlic paste — 2 tsp
  • Cumin seeds — ½ tsp
  • Cinnamon — 1 small piece
  • Cloves — 2
  • Green cardamom — 2 pods
  • Water for the vegetables — 60 ml, plus a little more if needed
  • Salt — ½ tsp, or to taste
  • Chopped coriander — 2 tbsp

Make it, step by step

  1. Heat oil or ghee in a wide pan. Add cumin, cinnamon, cloves, cardamom and onion; cook for 5–6 minutes until softened.
  2. Stir in ginger-garlic paste for 1 minute. Add tomato; cook for 3–4 minutes until softened.
  3. Add vegetables, salt and 60 ml water. Cover and simmer for 7–10 minutes until tender; add water if dry, or uncover to reduce excess.
  4. Fold in cooked millet. Cover over low heat for 4–5 minutes until hot throughout, stirring gently once.
  5. Remove larger whole spices. Add coriander; serve with curd or cucumber salad.
Useful tips
  • Reduce any excess vegetable liquid before adding millet so the finished pulao keeps separate grains.

Allergens: Milk if using ghee or serving curd; peanut in groundnut oil; sesame in sesame oil.

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