Vegetable Millet Pulao
A wholesome and aromatic one-pot meal bursting with garden goodness.
⏱️ 40 min🍽️ Serves 1
🔥 320 kcal💪 10g protein🍚 50g carbs🥑 9g fat🌾 7g fibreper serving
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servings
Ingredients
- 🌾1 cup millet (foxtail or kodo)
- 🫛½ cup green peas
- 🥕½ cup carrots, diced
- 🫛¼ cup green beans, chopped
- 🧅½ onion, sliced
- 🍅1 tomato, chopped
- 🧄1 tsp ginger-garlic paste
- 🌿1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌶️1 tsp garam masala
- 🍲2 ½ cups vegetable broth
- 🧈2 tbsp ghee or oil
- 🧂 salt, to taste
- 🌿 fresh coriander, chopped, for garnish
Pro tips
- To enhance flavor, add a bay leaf and a couple of green cardamom pods along with the cumin seeds.
- Adjust the amount of green chilies (if using) and garam masala to your preferred spice level.
- For extra protein, you can add some pan-fried paneer cubes or sprouted moong beans along with the vegetables.
- Ensure millet is thoroughly rinsed to remove any bitterness and achieve a fluffy texture.
Method
- 1Rinse the millet thoroughly under running water and soak it in 1 cup of water for 15-20 minutes. Drain well.
- 2Heat ghee or oil in a pressure cooker or heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.
- 3Add sliced onion and sauté until translucent. Stir in ginger-garlic paste and cook for another minute until fragrant.
- 4Add chopped tomatoes, turmeric powder, and garam masala. Cook until tomatoes soften and the masala is aromatic.
- 5Add the diced carrots, green peas, green beans, and drained millet. Sauté for 2-3 minutes, mixing everything well.
- 6Pour in the vegetable broth and add salt to taste. Bring the mixture to a boil.
- 7If using a pressure cooker, close the lid and cook for 1 whistle on medium heat, then simmer for 5 minutes. If using a pan, cover tightly and cook on low heat for 15-20 minutes, or until all water is absorbed and millet is tender.
- 8Turn off the heat and let it rest for 5-10 minutes before opening. Fluff gently with a fork.
- 9Garnish with fresh coriander and serve hot with raita or yogurt.