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Millet biryani
Foxtail millet cooked with spices and mixed vegetables, a comfort food for winters
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
2
Author
Swasthi
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
How to make the recipe
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.
NUTRITION (estimation only)
Calories:
273
kcal
|
Carbohydrates:
40
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
19
mg
|
Sodium:
16
mg
|
Potassium:
119
mg
|
Fiber:
5
g
|
Vitamin A:
115
IU
|
Vitamin C:
2.7
mg
|
Calcium:
31
mg
|
Iron:
2.1
mg