By Devi Poojari
September 11, 2023
Image Credit: Indian Veggie Delight
Turn classic biryani on its head and add a healthy boost with foxtail millets in this one pot preparation; swap with protein of your choice for this versatile and delicious recipe.
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1.5 cups foxtail millet, soaked 2 tablespoons ghee 1 bay leaf 2 cloves 1 stick cinnamon 1 star anise 1 onion, chopped 1 cup mushrooms/chicken thighs, diced 2 green chillies, chopped 1 tablespoon ginger-garlic paste
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1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder ½ teaspoon garam masala powder ½ cup yoghurt, whisked ¼ cup chopped mint ¼ cup chopped coriander Salt, to taste
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Heat the ghee in a pressure cooker and bloom the whole spices.
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Add the chopped green chillies and onions to sauté for 3-4 minutes before adding in the ginger-garlic paste.
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Once it turns aromatic in a couple of minutes, add the mushroom/chicken pieces and allow them to cook for a few minutes.
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Add the spice powders and mix to combine, before adding in the whisked yoghurt.
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Mix well and season with salt before tipping in the soaked and drained millet and the same amount of water.
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Pressure cook the millet mixture for 2-3 whistles, until the millet is fluffy and cooked thoroughly.
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Using a fork, fluff up the millet biryani and serve hot with some raita.
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