Foxtail

Millet Biryani

: Fragrant, Delicious, and Nutritious

Soak the foxtail millet in water for 30 minutes. Drain and set aside.

Chop the mixed vegetables, onion, tomato, coriander leaves, and mint leaves.

Heat ghee or oil in a deep, heavy-bottomed pan over medium heat.

Add the sliced onions and sauté until golden brown.

Add ginger-garlic paste and slit green chilies. Sauté for a minute until fragrant.

Add the chopped tomatoes and cook until they turn soft and mushy.

Add the mixed vegetables and sauté for a few minutes.

Stir in the biryani masala, turmeric powder, red chili powder, and salt. Mix well.

Add the soaked and drained foxtail millet to the pan. Stir to combine with the vegetables and spices.

Pour in 2 cups of water and bring the mixture to a boil.

Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes or until the millet is cooked and all the water is absorbed.

Once the millet is cooked, gently fluff it with a fork. If using saffron, dissolve it in a tablespoon of warm milk and drizzle over the biryani for added flavor and color.

Garnish Foxtail Millet Biryani with chopped coriander leaves, mint leaves, and fried onions (if using).

Serve hot with raita or any side of your choice for a satisfying and wholesome meal.