Foxtail Millet & Split Jowar Pulao

Foxtail Millet & Split Jowar Pulao

About this recipe

“Foxtail Millet & Split Jowar Pulao is a wholesome and flavorful one-pot meal made with nutritious foxtail millet, split jowar, fresh vegetables, and aromatic spices, offering a healthy twist to traditional pulao.”

Foxtail Millet & Split Jowar Pulao is a nourishing millet-based dish prepared using fiber-rich foxtail millet, split jowar, colorful vegetables, and wholesome ingredients. Rich in dietary fiber, protein, vitamins, and essential minerals, this satisfying meal provides balanced nutrition while supporting a healthy lifestyle. Foxtail millet and jowar are naturally rich in essential nutrients, support digestive health, help maintain healthy blood sugar levels, provide sustained energy, and promote overall wellness.

Ingredients

  • 1/2 Cup Foxtail Millet
  • 1/2 Cup Split Jowar
  • 1/4 Cup diced Carrots and boiled Sweet Corn
  • 1 tbsp finely chopped Coriander
  • 1/4 tsp asofoetida
  • 1 tsp turmeric powder
  • 1 tbsp kashmiri red chilli powder
  • 1 tsp garam masala powder
  • 1 tbsp oil
  • Salt to taste
  • Water as required

Instructions

Step 1

Use The Fresh Start Wellness Cafe's Foxtail Millet Rice (Thinai) and White Sorghum Rice (Jowar Rice) for this recipe.
Take all the ingredients for Foxtail Millet & Split Jowar Pulao.
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Step 2

Take a pressure cooker and add oil into it, Now add a pinch of asofoetida into it, Now add diced carrots and boiled sweet corn to it, Now add turmeric and salt to taste and mix it.
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Step 3

Now add foxtail Millet to it, Now add split jowar to it and mix it, Now add Kashmiri red chilli powder and garam masala to it, Now mix it well.
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Step 4

Now add finely chopped Coriander to it and add water to it as required.
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Step 5

Now close the lid of pressure cooker and cook it for 3 whistles on low to medium flame, After that, release the pressure from the cooker. Our foxtail Millet & Split Jowar Pulao is ready to serve, take it to a serving plate, and serve hot.

References-courtesy cook pad.
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