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Millet biryani or pulao recipe | Thinai biryani | Korralu pulao

By swasthi , on May 24, 2019, 27 Comments, Jump to Recipe

Millet biryani or pulao recipe – I have been using a variety of millets for more than 3 years, since the time I started solids for my younger son. To include millets in his diet, I had to experiment a lot and eventually we started liking them. One of the favorites has been foxtail millet called as korralu in telugu, navane in kannada and thinai in tamil. I use hulled millet and not the millets as it is. Millets are with the husk and don’t get cooked well. Hulled foxtail millets are called as korra biyyam in telugu, navanakki in kannada and thinai arisi in tamil.

korralu biryani swasthis recipes

If you are seriously trying to maintain a steady healthy weight or lose weight, try replacing white rice with foxtail millet.

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I made this millet biryani or pulao for myself and my 4 year old sometime back for lunch. He enjoys millets and loves trying different varieties like
Millet upma
Lemon millet
pongal
millet sweet pongal
Millet khichdi
and payasam.

Millet biryani is so simple to prepare, call it a biryani or a pulao and can easily make changes to suit your taste. It tastes delicious and goes perfect with any raita.

It takes only 25 minutes to cook this apart from the soaking time. For a nutritious and whole some meal, you can make this any time: breakfast, lunch or dinner. Winters are the best time to try this korralu biryani, since they are said to keep the body warm.

This is a diabetic friendly recipe and can also be enjoyed by women with gestational diabetes.

More simple biryani recipes,
semiya biryani
vegetable biryani

Millet biryani or thinai pulao recipe

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Millet biryani

Foxtail millet cooked with spices and mixed vegetables, a comfort food for winters
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ½ cup foxtail millet hulled / korra biyyam/ thinai arisi
  • 1 ½ cups water
  • Salt as needed
  • 1 to 1 ½ tbsps Ghee or oil
  • ½ to ¾ cup vegetables Chopped, (carrots, beans, peas, potatoes, small onion sliced)
  • mint leaves Few, chopped
  • 1 tsp grated ginger or ginger garlic paste

Dry spices

  • 1 bay leaf
  • 2 green cardamoms
  • 4 Cloves
  • Cinnamon stick Small
  • 1 Star flower small, or few petals
  • 1 strand mace
  • ¼ tsp shahi jeera
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Instructions

  • Wash and soak millets in lot of warm water for about one hour
  • Heat a pan with oil, saute dry spices till they begin to sizzle
  • Add ginger garlic paste and fry till you get a nice aroma
  • Add vegetables and mint, fry for 3 to 4 minutes, till the raw smell goes away
  • Pour water and add salt as needed
  • Bring it to a boil.
  • Drain off the water from millets, add them to the boiling water
  • Cook on a medium to low flame till they are cooked fully. If the biryani still has water, on a high flame just evaporate the water. Off the stove
  • Keep it covered for about 7 minutes.
  • Serve with any raita.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Millet biryani
Amount Per Serving
Calories 273 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 16mg1%
Potassium 119mg3%
Carbohydrates 40g13%
Fiber 5g21%
Protein 6g12%
Vitamin A 115IU2%
Vitamin C 2.7mg3%
Calcium 31mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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How to make millet biryani with step by step pictures

1. I soaked the millets for about one hour in warm water.

2. Chop the veggies. I use carrots, barabati beans, peas and onion. Mint leaves for flavouring. Keep these aside. You can even use potatoes too.

3. Heat oil in a pan, add the dry spices and fry till they crackle.

sauteing dry spices for millet biryani

4. Add grated ginger or ginger garlic paste and fry till the raw smell goes off.

frying ginger garlic for korralu biryani

5. Add the veggies and mint. Fry for about 3 to 4 minutes

frying veggies for millet biryani

6. Add water and salt. Bring it to a boil, add drained millets and cook on a medium to low flame till soft cooked. If there is more water left, cook on high and evaporate it. Cooking on a low flame yields a flavourful millet biryani.

7. Towards the end. Switch off the stove and keep it covered for about 7 to 8 minutes.

Serve hot millet biryani with any raita

millet biryani

For more millet recipes, check
ragi dosa
ragi malt
ragi semiya curd bath
ragi chocolate malt
ragi coconut cookies

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Anjali says

    October 18, 2020

    4 stars
    Made this today, I will be trying out more of yr millet recipes as am moving to a less carb/ more millet diet. It came out well, but I didnt know how long to cook it, so it turned out squidgy- over done. Can you share the approx timing on low heat? Will try it again, it is easy to make, too. Thank you.

    Reply
    • swasthi says

      October 20, 2020

      Hi Anjali
      Glad it came out well. Next time try with lesser water. Little millets usually cook better and don’t turn mushy. Thanks for leaving a comment

      Reply
  3. Binu says

    October 6, 2020

    5 stars
    Good one, I made it as foxtail millet pulao. Thanks

    Reply
  4. Kala says

    July 22, 2020

    hi Swasthi, thanks for your reply. I will look in amazon. I love your recipies.

    Reply
  5. Kala says

    July 21, 2020

    Hi Swathi,is thanai same as quiona where do you buy these millets

    Reply
    • swasthi says

      July 22, 2020

      Hi Kala
      Thinai is foxtail millet. They are also called korralu in Telugu. They are not the same as quinoa. I buy them online. You can look on amazon for Thinai millet. There are also many different kinds of millets. You can use any but the cook time varies. Hope this helps

      Reply
  6. Faseeha Yaseen says

    January 4, 2020

    What did u add fr kaaram in ths recipe ??

    Reply
    • swasthi says

      January 4, 2020

      Hi Faseeha,
      You can add green chilli. I made this for my kid as well so I did not add any thing for kaaram. I will update it.

      Reply
  7. Rakesh Prattipati says

    July 20, 2019

    Can this be done in cooker ?

    Reply
    • swasthi says

      July 21, 2019

      Yes you can cook for 2 whistles on a medium flame.

      Reply
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  9. Snigdha says

    June 4, 2019

    Hello,
    Can we try this with multi millet mix?

    Reply
    • swasthi says

      June 4, 2019

      Hi Snigdha,
      Yes you can. But it may turn mushy. Just adjust the amount of water.

      Reply
  10. Shaila says

    May 7, 2019

    Hi Swasthi, I tried cooking thinai millet. After cooking there are still some grains I feel uncooked. Is this the way it is supposed to be? I soaked for about 2 hours, steam cooked for 20 minutes and then cooked it in pressure cooker with 1 whistle. Thanks

    Reply
    • swasthi says

      May 7, 2019

      Hi Shaila,
      Actually there are 2 kinds of thinai. Hulled and unhulled. The unhulled is with skin and is similar to what you said. It is hard to cook them. Since you are saying only some are under cooked I feel the pack must be having some unhulled mixed with the hulled. You can check them. If not then it is likely that it is a old stock. May times it happens to me that unhulled pop up in the pack.

      Reply
  11. Jayakumar Daniel says

    March 4, 2017

    5 stars
    I have triesd little millet Pongal and curd rice . Oearl millet Gnji / soup .

    Kodo millet [any suitable millet ]chicken Biryani tomorrow.

    Some tips are welcome.

    Reply
    • swasthi says

      March 4, 2017

      Hi,
      You can try this chicken biryani recipe using kodo millet.
      I have made it few times and it works very well.
      1: 2 ratio — millet:water worked good for me in pressure cooker. Hope this helps

      Reply
  12. Lisa says

    October 2, 2016

    Hi swasthi just made this yesterday was delicious. Love you recipes . A follower from Paris

    Reply
    • swasthi says

      October 5, 2016

      Hi Lisa
      Glad to know you made this. Thanks a lot. Have a good day
      🙂

      Reply
  13. C.B.Chaudhsri says

    August 21, 2016

    Where can had foxtail millet in Mumbai.

    Reply
    • C.B.Chaudhsri says

      August 21, 2016

      In khandesh area in Maharashtra papadam r rolled from ragi floor and after drying in sunrays are stored for the long period. Whenever, required are fried or roasted on Fire and served.

      Reply
    • swasthi says

      August 24, 2016

      No idea where in mumbai they sell. You may find it online

      Reply
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  15. Devi says

    October 2, 2015

    Hai swathi garu.. This is ur recipes follower Devi once again. Yela vunaru.. My request is as of now I am preparing only brown rice recipe for everyone.. But I want to start to include every millets to my family.. So pls suggest some recipes.. Thank you

    Reply
    • swasthi says

      October 2, 2015

      Hi Devi,
      I am doing fine. Thank you. Hope you are doing good as well.
      Check out this link for all millet recipes. Few other easy ways to include millet is to add soaked korralu to the sambar rice or bisibele bath or khichdi.
      I also have a multi millet dosa recipe which i make often. 1 cup each of jonnalu, sajjalu, ragi, rice, urad dal, attukulu (can use red too).1 Tsp menthulu. Even attukulu are considered healthy so iam using them as well. You can follow the same method as i did for jonna dosa. Hope these help.

      Reply
  16. SHANKAR says

    January 25, 2015

    very nice food I like it

    Reply
    • swasthi says

      January 26, 2015

      Thank you
      🙂

      Reply
  17. veena says

    October 27, 2014

    I am on a millet diet (:-)) these days.. this looks so yummy

    Reply
  18. Rumana says

    October 27, 2014

    I always love one pot meal.. Looks delicious.

    Reply

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