Hyderabadi Vegetable Millet Pulao Recipe

About this recipe

Hyderabadi Vegetable Millet Pulao is a fragrant and wholesome dish that combines the goodness of fiber-rich millets with the vibrant flavors of Indian spices and fresh vegetables. Perfect for a family breakfast, this medium-spiced recipe offers balanced nutrition and is crafted to support weight loss goals. Soft-cooked millets pair beautifully with sautéed vegetables and a blend of warm spices, creating a dish that is both satisfying and light. The preparation is straightforward yet flavorful, making it ideal for moderate activity lifestyles. Serve it with a side of yogurt or a fresh salad for a complete meal.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200 ml Ghee
• 100 g Garlic
• 500 g Onion
• 250 g Carrot
• 20 g Cardamom Green
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 250 g French Beans
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Tej Patta
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the foxtail millet thoroughly and soak it in water for 20 minutes. Drain and set aside.
2. 2. Heat ghee in a large pan over medium heat. Add cumin seeds, bay leaf, green cardamom, and cloves. Sauté for 1 minute until fragrant.
3. 3. Add sliced onion to the pan and sauté until golden brown. Then add chopped tomato and cook until softened.
4. 4. Stir in turmeric powder, red chili powder, and garam masala. Mix well to evenly coat the spices.
5. 5. Add green peas, diced carrots, and diced beans. Cook for 3-4 minutes until the vegetables begin to soften.
6. 6. Add the soaked millet to the pan and mix well with the vegetables and spices.
7. 7. Pour in enough water to cover the millet and vegetables, approximately 2 cups. Add salt and stir.
8. 8. Cover the pan and simmer over low heat for 15-20 minutes, or until the millet is fully cooked and the water is absorbed.
9. 9. Garnish with chopped coriander leaves and fluff the pulao gently with a fork. Serve warm.