Foxtail Millet Vegetable Pulao

Fluffy, separate grains with whole spices and vegetables — a straight swap for your usual rice pulao.

Prep

30 minutes (includes soaking)

Cook

20 minutes

Serves

3–4 servings

Ingredients

• 1 cup Grainifyy Foxtail Millet
• 2 tbsp oil or ghee
• 1 bay leaf, 2 cloves, 1 small cinnamon stick
• 1 onion, thinly sliced
• 1 cup mixed vegetables (carrot, beans, peas)
• 1 tsp ginger-garlic paste
• 1/2 tsp garam masala
• Salt to taste
• 2 cups water
• Coriander leaves to finish

Method

1. Rinse the millet and soak for 20–30 minutes. Drain well.
2. Heat oil in a pan and add the whole spices. Once fragrant, add the onion and cook until golden.
3. Stir in the ginger-garlic paste, then the vegetables. Cook for three minutes.
4. Add the drained millet, salt and garam masala. Toss gently for a minute.
5. Add water, bring to a boil, then cover and cook on low for 12–15 minutes until the water is absorbed.
6. Rest covered for 5 minutes, fluff with a fork and finish with coriander.

Tips

• Use 2 cups water for separate grains; add a quarter cup more if you prefer it softer.
• Do not stir while it cooks — that is what keeps the grains separate.

Serving Suggestion

Serve with raita, a simple dal or plain curd.