Saffron Millet Pilaf With Spiced Chickpeas Recipe

About this recipe

A fragrant and wholesome pilaf made with nutrient-rich millet, infused with saffron, and paired with perfectly spiced chickpeas for a hearty, protein-packed meal.

Ingredients

• 500 g Whole Farm Premium Kangni/Foxtail Millet - 500 G
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 500 g Onion
• - Baby Tomatoes
• 250g Green Chilli
• 100 g Jeera
• 45 g Garam Masala
• 20 g Turmeric Powder
• - Coriander Powder
• - Bay Leaf
• 300 g Ginger Paste
• - Garlic Paste
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the millet thoroughly under running water and soak it for 15 minutes.
2. 2. Dissolve saffron strands in 2 tablespoons of warm water and set aside.
3. 3. Heat oil in a pan and add cumin seeds and bay leaf, letting them splutter for 30 seconds.
4. 4. Add finely chopped onions and sauté until golden brown, about 5 minutes.
5. 5. Stir in ginger and garlic paste, cooking until the raw smell disappears.
6. 6. Add chopped tomatoes and green chilies, cooking until the tomatoes soften completely.
7. 7. Mix in turmeric, coriander powder, garam masala, and salt, stirring well for even distribution.
8. 8. Drain the soaked millet and add it to the pan, sautéing for 2 minutes to coat the grains with spices.
9. 9. Pour in water and saffron-infused liquid, bringing it to a boil before reducing to a simmer.
10. 10. Cover and cook on low heat for 15 minutes or until the millet is tender and water is absorbed.
11. 11. In a separate pan, sauté boiled chickpeas with a pinch of salt, garam masala, and turmeric for 5 minutes.
12. 12. Once the millet is cooked, fluff it gently with a fork and garnish with chopped cilantro.
13. 13. Serve the saffron millet pilaf warm, topped with the spiced chickpeas.
14. 14. Enjoy this wholesome and aromatic dish as a satisfying and nutritious lunch.