Coconut Millet And Egg Pulao Recipe

About this recipe

A fragrant millet-based pulao cooked in coconut milk and spices, topped with flavorful scrambled eggs for a wholesome dinner.

Ingredients

• - Foxtail Millet Flour
• 200 ml Coconut Milk
• 6 pcs White Eggs
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• - Bay Leaf
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Rinse the foxtail millet thoroughly and soak it in water for 15 minutes.
2. 2. Heat vegetable oil in a pan, add cumin seeds and bay leaf, and sauté until aromatic.
3. 3. Add finely chopped onion, garlic, and ginger, and cook until the onion turns golden brown.
4. 4. Stir in chopped tomatoes, green chilies, turmeric, and red chili powder, cooking until the tomatoes are softened.
5. 5. Drain the millet and add it to the pan, mixing well with the spices for 2 minutes.
6. 6. Pour in coconut milk and enough water to cover the millet, season with salt, and bring to a boil.
7. 7. Lower the heat, cover the pan, and let the millet cook until it absorbs the liquid and turns tender.
8. 8. In a separate pan, scramble the eggs with a pinch of salt and chili powder, cooking until fluffy.
9. 9. Combine the scrambled eggs with the cooked millet and mix gently to incorporate the flavors.
10. 10. Garnish the pulao with freshly chopped coriander leaves and serve warm.