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Foxtail Millet Fried Rice Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Millet is being reintroduced to the modern world.

Millet is being reintroduced to the modern world.

The Growing Popularity of an Ancient Grain

Contrary to what some people might believe, millet is not birdseed. Millet is a traditional grain that has been consumed by people all over the world for thousands of years. It was more common before the Green Revolution of the 1960s when wheat and rice became more popular.

Today, millet is being reintroduced to the modern world, in part because of the efforts of Indian scientist Dr Khadar Vali. He has worked relentlessly over the past 25 years to revive interest in this ancient grain.

This recipe is for fried rice with foxtail millet, one of the five siridhanya millets—so named because they are thought to be miracle grains for health. The five siridhanya millets are foxtail millet, barnyard millet, little millet, kodo millet and browntop millet.

Please try this foxtail fried rice and share your experience!

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

2 servings


For boiling the millet:

  • 1/2 cup unpolished kangni (foxtail millet), or any other unpolished siridhanya millet
  • 2 cups water for soaking the millet
  • 1/4 teaspoon sendha namak/(rock salt), or to taste
  • 1/2 teaspoon cold-pressed oil, for boiling the millet

For making the fried rice millet:

  • 2 tablespoons cold-pressed oil, for preparing the dish
  • 8 to 10 fresh red chillies, chopped
  • 1 fresh green chilli, chopped
  • 1 inch ginger, made into a paste
  • 1 carrot, chopped small
  • 1 small green bell pepper, chopped small
  • 2 to 3 tablespoons spring onions and greens, chopped
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon sendha namak (rock salt), or to taste


  1. Wash the foxtail millet thoroughly once and then soak it in water for 8 hours (or overnight if you have the time).
  2. Put the soaking water in a pan or wok and keep it on medium heat. Add 1/2 teaspoon of any cold-pressed oil and 1/4 teaspoon salt, and let the water come to a boil.
  3. Add in the soaked millets, then reduce the heat to low and cover with a lid. Cook until all the water dries out and the millets are just moist (this should take 10 to 12 minutes). Set aside.
  4. Keep a pan on low heat, add 2 tablespoons of oil and let it heat up. Add in the chopped garlic, chillies and ginger paste. Saute until these are roasted, about (1 to 2 minutes) until they change slightly in colour and become aromatic.
  5. Add in the chopped carrot, bell pepper and spring onion. You can also add beans, cabbage or other veggies of your choice. Mix well.
  6. Add in the spices: turmeric powder, black pepper powder and rock salt. Raise the heat to medium and mix well. Cook for about 2 minutes until the veggies are slightly done but retain their crunch.
  7. Reduce the heat to low, add in the boiled millet and mix well. Stir cook for 1 to 2 minutes.
  8. Millet fried rice is ready. Transfer to a serving dish and serve with plain dahi (yoghurt), dal or any gravy.

© 2021 Rajan Singh Jolly