Foxtail millet pulao – 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.
If you are seriously trying to maintain a steady healthy weight or lose weight, try replacing white rice with foxtail millet.
I made this foxtail millet pulao for myself and my 4 year old sometime back for lunch. He enjoys millets and loves trying different varieties like
millet sweet pongal
Millet khichdi and payasam.
Foxtail millet pulao 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 pulao, 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.
How to make foxtail millet pulao
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.
4. Add grated ginger or ginger garlic paste and fry till the raw smell goes off.
5. Add the veggies and mint. Fry for about 3 to 4 minutes
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 pulao.
7. Towards the end. Switch off the stove and keep it covered for about 7 to 8 minutes.
Serve hot millet pulao with any raita
Ingredients (US 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
- 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
- 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. Cook any excess moisture on a high flame just evaporate the water. Off the stove
- Keep it covered for about 7 minutes.
- Serve foxtail millet pulao with any raita.
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)
© Swasthi’s Recipes