Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Pulao With Millet Instead of Rice
Pulao is an Indian rice dish that can be prepared with either meat or vegetables. This particular pulao recipe is unique because we are using millet instead of rice. In India, millet is called kutki, and it can be cooked in the same way as rice.
Little millet is a type of millet that can be ground to make flour. This flour is gluten free, so it's a great alternative to wheat flour.
Millet is very healthy in general, though the healthiest are considered to be the five Siridhanya millets. Little millet is one of those five.
Do try this dish and share your experience.
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|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
- 250 grams methi (fenugreek leaves with tender stems), washed thoroughly
- 1/2 cup water, to grind the methi, or as needed
- 1 tsp jeera (cumin seeds)
- 4 lavang (cloves)
- 1-2 inch dalchini (cinnamon), mildly crushed
- 1 tsp salt, or to taste
- 1/2 tsp garam masala
- 1/4 tsp red chilli powder
- 1 tsp coriander powder
- 1 cup fresh green peas (or frozen)
- 1 cup little millet (kutki), soaked in 3 cups of water overnight or at least a minimum of 7-8 hours
- Grind the methi leaves to a coarse paste with a small amount of water.
- Keep a kadahi (wok) on medium heat. Add oil and let it heat up a bit.
- Add the jeera, cloves, and a piece of cinnamon and let it crackle.
- Add the ground garlic cloves. Reduce the heat to low and fry until the cloves turn light brown.
- Add the ground methi leaves. Raise the heat to medium-high and cook until the water dries up.
- Reduce the heat to low-medium. Add the salt, garam masala, red chilli powder, and coriander powder. Stir-fry the methi until it becomes slightly darker. Keep stirring constantly.
- After 5 minutes of stir-roasting, add in the green peas. If using frozen peas, add them later as they will cook much faster. Carry on roasting the methi. After 15 minutes of roasting, the methi should be done.
- Add in the soaked millet along with the soaking water and mix well. Raise the heat to high and let the water come to a boil; then cover with a lid, reduce the heat to low, and cook the millet until the water dries up (about 15 minutes).
- Remove from heat and let it sit covered for 3-4 minutes. This will help the millet absorb any extra moisture in the dish.
- Plate the millet pulao and serve with dahi or raita.
- Grind the methi just before you intend making the pulao. Do not grind beforehand and hold it as it will turn bitter.
- Roast the methi very well on low heat to remove its bitter taste. If needed you may roast it further but keep tasting it while roasting.
- Grind the methi just before you intend to make the pulao. If you grind it too far in advance it will taste bitter.
- Roast the methi very well on low heat to remove its bitter taste. If needed you may roast it further, but keep tasting as you go.
Methi Pulao With Millet Recipe
© 2021 Rajan Singh Jolly