Foxtail Pulao with mixed vegetables and curd

Ingredients

• •Foxtail millet: ½ cup (100 g), thoroughly rinsed and soaked for 20–30 minutes
• •Water: 1 cup (240 ml, 1:2 millet-to-water ratio)
• •Mixed vegetables: 1 cup (150 g total), chopped evenly (carrots, green beans, green peas, and cauliflower)
• •Onion: 1 small (50 g), finely sliced
• •Ginger-garlic paste: 1 tsp
• •Green chilli: 1
• •Ghee: 1 tbsp (15 ml)
• •Whole spices: 1 bay leaf, 2 green cardamoms, 2 cloves, 1-inch cinnamon stick, ½ tsp cumin seeds
• •Ground spices: ¼ tsp turmeric powder, ½ tsp garam masala powder, salt to taste
• •Fresh mint & coriander: 2 tbsp, finely chopped

Method

1. 1

   Wash foxtail millet under running water until the runoff is clear. Soak in water for 20 to 30 minutes, then drain thoroughly.

2. 2

   Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium flame. Add cumin seeds, bay leaf, cardamoms, cloves, and cinnamon stick; sauté for 30 seconds until aromatic.

3. 3

   Add the sliced onions and slit green chilli. Sauté until the onions turn translucent and light golden. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell dissipates.

4. 4

   Add the mixed chopped vegetables, turmeric powder, and salt. Sauté on medium flame for 2–3 minutes so the vegetables are lightly coated in the spices.

5. 5

   Add the drained foxtail millet along with torn mint and coriander leaves. Gently stir-fry for 1 minute to lightly coat the grains without breaking them.

6. 6

   Pour in 1 cup of boiling water and stir in the garam masala.

7. 7

   Bring to a boil, cover with a tight-fitting lid, lower the heat to the lowest setting, and cook undisturbed for 10–12 minutes.

8. 8

   Secure the lid and cook on medium-low for 1 whistle, then switch off the flame.

9. 9

   Let the pot sit covered for 5 minutes off the heat, then gently fluff the millet grains with a fork