Millet vegetable pulao, also known as siruthaniya pulao, is a simple one pot meal made with millet, mixed vegetables, whole spices, green chillies, mint and coriander leaves. In this recipe, learn how to make this healthy and delicious millet pulao that is tasty like regular rice pulao and is perfect for lunch or dinner. Serve it hot with raita, kurma, gobi 65 for a complete meal.
Millet Vegetable Pulao
This is a simple pulao which I made using millets. Very healthy and pretty easy to make as well. I used barnyard millet for this, you can use varagu , samai or any millet as you like.
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If you’re looking for an easy way to include millets in your everyday meals without compromising taste, this millet pulao is a great choice. It comes together in minutes and is packed with nutritious vegetables.
About Millet Pulao
Barnyard millet is one of my favorite millets to cook because it is light, healthy and cooks much faster than other millets. It is also a wonderful substitute for rice and absorbs the flavours of whole spices, herbs and vegetables beautifully.
This millet pulao is made with barnyard millet, mixed vegetables, green chillies, whole spices, mint, coriander leaves and all cooked together into a delicious and flavourful pulao.
The best part about this recipe is that it comes together in a pot under 30 minutes, which makes it perfect for busy days, lunch boxes or a light dinner.
I love this pulao because it needs only simple basic ingredients and a lot of vegetables. This kuthiraivali pulao tastes great on its own and tastes even better when served with raita, paneer butter masala, paneer 65 or enjoy with your choice of sides.
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Ingredients
- Millet : Millet is the main ingredient used for making this healthy pulao.
- Oil or Ghee : You can use oil, ghee or a combination of both. Ghee adds a rich aroma, and oil keeps the pulao light.
- Whole spices : Bay leaf, cumin seeds and cardamom are tempered in hot oil. It adds a wonderful aroma to the pulao and enhances the overall taste.
- Onion : Onions are sauteed until lightly golden. It adds natural sweetness and forms the base of the pulao.
- Green chili : Green chillies add a mild heat and you can adjust the quantity according to your spice tolerance.
- Ginger garlic paste : Use freshly grounded ginger garlic paste, as it adds a delicious flavour and enhances the aroma of the pulao.
- Mint & Coriander leaves : Fresh mint and coriander leaves are added for their freshness and aroma.
- Vegetables : I have added carrot, beans, and capsicum to the pulao. You can add any vegetables of your choice.
- Salt : Salt enhances the overall flavour and taste of the pulao.
- Water : Water used to cook the barnyard millet until soft and fluffy. Use the correct ratio to prevent the millet from becoming mushy.
Step by Step Pictures
1)Take millets in a bowl. Wash millet multiple times till the water runs clean.
2)Cover with fresh water and allow it to soak for 15 mins or until you make the masala.
3)Heat ghee in a pressure cooker. Add in all the whole spices given for tempering in the ghee and let them sizzle for 20 seconds.
4)Add in chopped onions, green chillies and cook till golden.
5)It will take around 3 to 4 minutes.
6)Now add in ginger garlic paste and saute for a min.
7)Add in chopped mint and coriander leaves.
8)Now add in all the vegetables. I am using carrots, beans and capsicum. You can add peas, cauliflower, potatoes or corn too.
9)Saute the vegetables for 2 minutes.
10)Now strain the millets through a fine mesh sieve. Now add in the strained millets into the vegetables and give a good mix.
11)Pour in water and mix well.
12)Add in salt to taste. Let it come to a full boil.
13)Once the mixture starts to boil. Mix it really well. Cover and pressure cook for 1 whistle.
14)Turn off the heat and allow the steam to escape by itself. Once the steam is released, open the cooker and gently mix it.
15)Serve.
Expert Tips
- Wash the millet well before cooking to remove any dust.
- Soak the barnyard millet for 15 to 20 minutes before cooking for the fluffy texture and fast cooking.
- Always use the right amount of water and millet ratio. Too much water can make the pulao mushy, while less water makes the millet undercooked.
- Toss the millets in ghee for a minute for a rich aroma and fluffy texture.
- After cooking, let the pulao rest for 10 minutes. Then fluff it with a fork.
- Drizzle a spoon of ghee before serving for extra flavour.
Storage and Serving
Store the leftover kuthiraivali pulao in an airtight container. It stays well in the refrigerator for 1 to 2 days. Reheat them gently in the microwave until heated enough.
This pulao tastes great for lunch, dinner. Serve it alongside with onion raita, kurma, or gobi 65, paneer 65 for a filling meal.
FAQ
Q. Can I use other millets instead of barnyard millet ?
Yes, you can replace barnyard millet with foxtail millet, little millet or kodo millet. Adjust the water quantity and cooking time based on the millet you choose.
Q. Do I need to soak barnyard millet before cooking ?
Yes, soaking the millet is recommended. It helps to cook evenly and result in a soft, fluffy texture.
Q. Why is my millet pulao mushy ?
The pulao can turn mushy if too much water is added or if it is overcooked. Measure the water accurately and let the pulao rest for 10 minutes after cooking.
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Millet Vegetable Pulao Recipe (Siruthaniya pulao)
Nutrition
Nutrition Facts
Millet Vegetable Pulao Recipe (Siruthaniya pulao)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
