Foxtail Millet Pulao
By Swasthi on August 2, 2022, Comments, Jump to Recipe
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 upma
Lemon millet
pongal
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
Related Recipes
Recipe Card
Foxtail Millet Pulao (Korralu Pulao)
For best results follow the step-by-step photos above the recipe card
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
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
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. 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
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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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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.
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
millets pilulao was a good idea. I tried this recipe. Added green chillies too. I might have to add less water too as my millets seemed overdone too.
Thank you for the recipe
Good one, I made it as foxtail millet pulao. Thanks
hi Swasthi, thanks for your reply. I will look in amazon. I love your recipies.
Hi Swathi,is thanai same as quiona where do you buy these millets
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
What did u add fr kaaram in ths recipe ??
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.
Can this be done in cooker ?
Yes you can cook for 2 whistles on a medium flame.
Hello,
Can we try this with multi millet mix?
Hi Snigdha,
Yes you can. But it may turn mushy. Just adjust the amount of water.
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
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.
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.
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
Hi swasthi just made this yesterday was delicious. Love you recipes . A follower from Paris
Hi Lisa
Glad to know you made this. Thanks a lot. Have a good day
🙂
Where can had foxtail millet in Mumbai.
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.
No idea where in mumbai they sell. You may find it online
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
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.
very nice food I like it
Thank you
🙂
I am on a millet diet (:-)) these days.. this looks so yummy
I always love one pot meal.. Looks delicious.