Pearl Millet biryani

Pearl Millet biryani

About this recipe

“Bajra Biryani is a wholesome and aromatic one-pot meal made with nutritious bajra, fresh vegetables, and fragrant spices, offering a healthy twist to traditional biryani.”

Bajra Biryani is a nourishing millet-based dish prepared using fiber-rich bajra, colorful vegetables, aromatic herbs, and traditional biryani spices. Rich in dietary fiber, protein, vitamins, and essential minerals, this satisfying meal provides balanced nutrition while supporting a healthy lifestyle. Bajra is naturally rich in iron, magnesium, and essential nutrients, supports digestive health, helps maintain healthy blood sugar levels, provides sustained energy, and promotes overall wellness.

Ingredients

  • 1 1/2 cups pearl millet
  • 4 tablespoons Extra virgin olive oil or ghee
  • 1 tsp Mustard seeds
  • 1 tablespoon Cumin seeds
  • 1/2 tsp Asafetida powder
  • 1/2 cup curry leaves
  • 10 Cloves
  • 1 inch Cinnamon stick
  • 10 Cardamom
  • Chopped vegetables
  • 1/2 cup Onions, thinly sliced
  • 1 tablespoon Ginger garlic paste
  • 4 Green chilies, chopped
  • 1/2 cup green bell peppers, Cut lengthwise
  • 1/2 cup Tomato slices
  • 1 cup Green Peas+Carrot (Frozen)
  • 1/2 cup Cauliflower florets
  • 1 tabl spoon Garam masala
  • 1/2 cup curd
  • Required Salt
  • 1/4 cup Mint leaves
  • 1/4 cup Coriander leaves
  • 2 tablespoons Ghee
  • 20 Cashew nuts, roasted

Instructions

Step 1

Use The Fresh Start Wellness Cafe's Pearl Millet Rice (Bajra Rice) for this recipe.
Collect the necessary materials. Place near the cooking area.
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Step 2

Collect the necessary materials. Place near the cooking area.
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Step 3

Roast the millet in a saucepan over medium heat until aromatic..Then soak it in a cooker pot in 4 cups of boiling water for 20 minutes. Then transfer to rice cooker. Cover and turn on the cooker. After the millet is cooked, the cooker will turn off. While the millet is cooking, take care of the rest of the work.
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Step 4

Heat olive oil in a pan over medium heat - 2 minutes. Add mustard seeds, after spluttering add cumin seeds, cardamom, cloves, cinnamon, curry leaves. Add mint -2 min. Add onion and cook to brown, about 4 minutes. Add mint leaves, tomatoes, ginger garlic paste. Let the tomatoes cook until soft. Stir in green chilies, cauliflower, green peas and carrots— cook about 4 minutes. Add 2 cups of water. Let it boil.
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Step 5

Add masala powder. Add cooked millet, gently mix; lower the fire; Cover and simmer for 5 minutes. Add curd. Add salt to taste. Stir. cook 2 more minutes on top of the oven. Add ghee. mix,
Dry roast cashews in microwave for 2 minutes, Transfer to a serving bowl.
Garnish with roasted cashews and chopped coriander leaves.

References-courtesy cook pad.
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