Ingredients
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½ cup any 1 Millet
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½ cup mixed vegetables beans, carrot and peas
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½ cup potato or sweet potato or suran (elephant’s foot)
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4 tsp A2 Gir Gow Bilona Ghee
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1 bay leaf
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1 green chilli
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1 small ginger
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1 tomato finely chopped
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1 small finely chopped cabbage
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1 cup water
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½ tsp turmeric powder
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Salt as needed
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1 tbsp finely chopped coriander leaves
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1 tbsp finely chopped mint leaves
For gravy
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1 small piece ginger
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1 tsp red chilli powder
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1 tsp coriander powder
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1 tsp fennel seeds
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1 small kalpasi (stone flower)
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2-3 tbsp water to grind
Pre-Preparation
- Wash the millet thrice and add 1 cup of water to this and soak for 6-8 Hrs.
Method
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In a mixie jar add 1 small ginger, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp fennel seeds and 1 small kalpasi.
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Add 2-3 tbsp of water and grind this into smooth paste.
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In a mud pot add 4 tsp of A2 ghee.
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Add 1 slit green and 1 bay leaf.
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Now add 1 finely chopped cabbage
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Saute till translucent.
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Add 1 finely chopped tomatoes.
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Now cook this for a minute.
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Add the ground paste to this and cook for a minute.
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Add the mixed vegetables to this. Always chop the veggies small for millet biryani. So that it will combine well with Millets.
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Now add the soaked millet with water.
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Add salt and turmeric powder.
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Combine well and cover with the lid.
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Cook for 10-15 mins.
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Switch off the stove.
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Keep it aside for 5 minutes.
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Gently fluff the millets from the sides.
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Garnish with coriander leaves.
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Millet Vegetable Biryani is ready to serve.
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Serve with any raita of your choice.
This recipe serves 2-3 people.
