Foxtail Millet Pulao
A wholesome, protein-rich pulao that swaps rice for nutty foxtail millet, cooked with crisp vegetables and whole spices. Light, filling and quietly nourishing.
35 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Rinse the foxtail millet well and soak it for 15 minutes, then drain.
- 2Heat the oil in a pressure cooker over medium heat.
- 3Crackle the cumin seeds, then add the bay leaf, cloves, cardamom and cinnamon.
- 4Add the slit green chilli and sauté briefly.
- 5Stir in the cauliflower, green beans, peas and capsicum, cooking for three minutes.
- 6Add the turmeric powder and salt, tossing to coat the vegetables.
- 7Add the drained millet and fry gently for a minute.
- 8Pour in the water and stir once.
- 9Close the lid and pressure-cook for two whistles, then release naturally.
- 10Fluff gently with a fork and finish with fresh coriander.
Frequently asked
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Foxtail Millet Pulao is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
