We usually make biryani using Basmati rice, seeraga samba rice or sometimes using ponni parboiled rice too. I have tried biryani using Millet a few times. Also, I posted that recipe in my Millet cookbook too. As 2023 is announced as the International year of Millets by the UN I wanted to more Millet recipes in Jeyashris kitchen. For making Vegetable biryani I used Barnyard millet | Kuthuraivali in Tamil, Sanwa in Hindi is very rich in iron and has lots of health benefits. For making biryani this barnyard and kodo millet works out very well. Even Proso millet and foxtail millet work out well for Biryani. Do not use Ragi, jowar, or Bajra for making this Millet Biryani. Also, check out my other millet recipes Millet bisibelebath, Millet Veg pulao, millet tomato bath, Millet curd rice
Wash the millet thrice and add 1 cup of water to this and soak for 10 minutes.
In a mixie jar add 6 garlic cloves, 1 small ginger, 1 tsp red chili powder, 1 tsp coriander powder, ¼ portion onion, 1 tsp fennel seeds, and 1 small kalpasi.
Add 2-3 tbsp of water and grind this into a smooth paste.
In a pressure cooker add 1 tbsp of oil and 1 tsp of ghee.Add 1 slit green and 1 bay leaf.
Now add 1 finely chopped onion.Saute till translucent.
Add 1 finely chopped tomato.Now cook this for a minute.
Add the ground paste to this and cook for a minute.
Add the mixed vegetables to this. I added carrots, beans, and peas.Always chop the veggies small for millet biryani. So that it will combine well with Millet.
Now add the soaked millet with water.Add salt and turmeric powder.Combine well and cover the lid.
Pressure cook for one whistle and simmer for 7 minutes.Switch off the stove.
Once the pressure is released naturally, open the cooker.Gently fluff the millet from the sides.Garnish with coriander leaves.
Millet Vegetable Biryani is ready to serve.Serve with any raita of your choice.
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