Lunch
Little Millet Vegetable Pulao
Fragrant little millet pulao with whole spices and seasonal vegetables. Looks and tastes like rice pulao — cooks in half the time.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup little millet
- 1¾ cups water
- 1 tbsp ghee or oil
- 1 bay leaf, 2 cloves, 1 small cinnamon stick
- 1 medium onion, thinly sliced
- 1 cup mixed vegetables (peas, carrot, beans)
- ½ tsp cumin seeds
- ¼ tsp turmeric
- Salt to taste
- Fresh coriander and fried onions to garnish
- Raita to serve
Method
- 1
Rinse little millet and soak for 15 minutes. Drain.
- 2
Heat ghee in a wide pan. Add bay leaf, cloves and cinnamon — sauté 30 seconds until fragrant.
- 3
Add cumin seeds and onion. Cook until onion is golden, about 6 minutes.
- 4
Add vegetables and turmeric. Stir and cook 2 minutes.
- 5
Add drained millet and stir to coat in the spiced oil for 1 minute.
- 6
Add water and salt. Bring to a boil, reduce to low, cover tightly and cook 12 minutes.
- 7
Remove from heat. Rest covered 5 minutes. Fluff gently and garnish. Serve with raita.