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Jowar Pulao Recipe: Sorghum and Vegetable Dish

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

Jowar pulao

Jowar pulao

Jowar, or sorghum, is a coarse millet that is rich in vitamins and minerals. It also contains a decent amount of protein. Sorghum is naturally gluten-free, which makes it an excellent alternative to wheat.

Jowar pulao is a delicious and healthy millet dish with vegetables and spices. Try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

15 min

40 min

55 min

2-3 servings

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To boil the jowar:

  • 1/2 cup jowar (sorghum), washed well and soaked in water overnight
  • 2 cups water

To make the pulao:

  • 2 tbsp oil (we used cold-pressed coconut oil)
  • 1 tsp jeera (cumin seeds)
  • 1 patta (bay leaf)
  • 3 cloves
  • 1/2 inch cinnamon stick
  • 1 medium onion, chopped small
  • 2 sliced green chillies
  • 1 dry whole red chilli
  • 1 inch piece ginger, julienned
  • 10-12 kadhi patta (curry leaves)
  • 1 medium tomato, chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 1/4 tsp red chilli powder
  • 2 tbsp chopped carrot
  • 2 tbsp green peas
  • 2 tbsp chopped bell pepper
  • 2 tbsp hara dhania (cilantro)


  1. Strain out the water from the washed and soaked sorghum. Transfer the sorghum to a pressure cooker, add water and close the cooker. Keep the heat on high and give 5 whistles. Reduce the heat to low and cook for 5 minutes more. Remove the pressure cooker from the stove and let the pressure subside completely.
  2. Open the pressure cooker. Check the jowar: it should be about 75% soft. Transfer the jowar as well as the cooking water to a bowl and set aside.
  3. Keep a pan on low-medium heat. Add the oil and let it get hot. Add jeera, tej patta, cloves and cinnamon. Let the jeera crackle.
  4. Add the chopped onion, sliced green chillies, dry whole red chilli, julienned ginger and curry leaves. Saute until the onion turns light brown.
  5. Add the chopped tomato and cook until the tomato is a bit soft. Add salt, turmeric powder, garam masala and red chilli powder. Mix well.
  6. Add the chopped carrot, green peas and chopped bell pepper. Mix well and saute the veggies for about 2 minutes.
  7. Add in the boiled jowar with the water and cilantro. Reduce the heat to low, mix well and cover the pan. Cook until the water dries up but keep the mixture moist.
  8. Serve with plain dahi (yoghurt), raita and pickle.

© 2022 Rajan Singh Jolly

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