Ingredients
For the Millet: 1 cup Kuthiraivali (Barnyard Millet), 1.5 - 2.5 cups waterFor Tempering & Pulao:2 tsp oil or gheeWhole Spices: ½ tsp cumin seeds, 1 small piece cinnamon stick, 1 bay leaf, 1 cardamom pod, 3 cloves1 medium onion (thinly sliced)2 green chilies (chopped or slitted)1 tbsp ginger-garlic paste1 cup mixed vegetables (e.g., carrots, beans, peas, cauliflower, capsicum, chopped)Salt to taste¼ cup mint leaves (chopped)¼ cup coriander leaves (chopped, for garnish)
Instructions
Prepare Millet: Wash the Kuthiraivali millet thoroughly a couple of times and soak it in water for about 15-20 minutes. Drain the water and set the millet aside.Sauté Whole Spices: Heat oil/ghee in a pressure cooker. Add all the whole spices (cumin seeds, cinnamon, bay leaf, cardamom, cloves) and let them sizzle and become aromatic.Cook Aromatics: Add the sliced onions and green chilies. Sauté until the onions turn translucent or light brown. Add the ginger-garlic paste and sauté for another minute.Add Vegetables: Add the chopped mixed vegetables to the cooker. Sauté for 1-2 minutes until they are well coated with the spices.Add Millet and Water: Add the drained millet, salt, water, and chopped mint leaves. Mix everything well.Pressure Cook: Cover the pressure cooker with a lid. Cook on a low-medium flame for 1-2 whistles, or for about 10 minutes on a very low heat.Finish and Serve: Turn off the heat and let the steam release naturally. Open the cooker and gently fluff the pulao with a fork to separate the grains. Garnish with fresh coriander leaves and serve hot with raita or a side dish of your choice.