Millet Pulao

Ingredients:

• 1 cup Millet (Foxtail, Little, or Kodo millet)
• 1 medium Onion, thinly sliced
• 1 medium Carrot, diced
• 1/4 cup Green peas
• 1/4 cup Green beans, chopped
• 1 small Potato, diced (optional)
• 1 Tomato, chopped
• 1-2 Green chilies, slit
• 1/2 tsp Cumin seeds
• 1 Bay leaf
• 2-3 Cloves
• 1 small Cinnamon stick
• 2-3 Cardamom pods
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1 tsp Ginger-garlic paste
• 2 tbsp Oil or ghee
• Salt to taste
• 2 cups Water
• Fresh coriander leaves for garnish

Instructions:

1. Rinse and Soak Millet:

   1. Rinse the millet thoroughly under running water. Soak it in water for 15-20 minutes, then drain.

2. Sauté Spices:

   1. Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add cumin seeds, bay leaf, cloves, cardamom pods, and the cinnamon stick. Sauté for a few seconds until fragrant.

3. Cook Vegetables:

   1. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook for 1-2 minutes.
   2. Add chopped tomatoes and cook until they soften. Now, add the diced potatoes, carrots, green beans, and peas. Sauté the vegetables for 3-4 minutes.

4. Add Spices and Millet:

   1. Stir in turmeric powder, garam masala, and salt. Mix well and cook for a minute.
   2. Add the drained millet to the pan and sauté for 2 minutes, mixing well with the spices and vegetables.

5. Cook the Millet:

   1. Add 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes until the millet is cooked and the water is absorbed.
   2. If using a pressure cooker, close the lid and cook for 2 whistles.

6. Fluff and Serve:

   1. Once cooked, fluff the millet pulao with a fork and garnish with freshly chopped coriander leaves.
   2. Serve hot with raita, pickle, or a side salad.

Enjoy your healthy and delicious Millet Pulao, a nutritious, gluten-free alternative to rice pulao!