Millet Veg Biryani

A modern twist on the classic Indian biryani, featuring the ancient super grain Foxtail Millet (Kangni). Known for its high fiber content, rich minerals, and gluten-free benefits, millet serves as a wholesome substitute for rice, elevating this dish into a healthier, more nutrient-dense version of a beloved favorite. This festive dish is bursting with flavors from a medley of super grain with an array of vegetables and spices, creating a dish that’s both hearty and wholesome.

Foxtail Millet biryani not only provides a satisfying texture but also supports digestive health and stabilizes blood sugar levels. The addition of yogurt and ghee adds a creamy richness, while garnishes of crispy brown onions and fresh herbs enhance the dish’s flavor and visual appeal. It is a wholesome, nutrient-rich alternative to traditional biryani, perfect for anyone looking to enjoy a healthier, more balanced meal in this festive season.

Ingredients

1. Foxtail Millet / Kangni, soaked overnight: 1 cup
2. Fresh Green Peas, boiled: 2 tbsp
3. Carrots, diced: 2 tbsp
4. French Beans diced: 2 tbsp
5. Ginger Garlic Paste: 1 tsp
6. Oil: 1 tbsp
7. Ghee: 1 tsp
8. Mint & Coriander Leaves, chopped: 1 tbsp
9. Coriander Powder: 1 tsp
10. Cumin Seeds: 1/2 tsp
11. Yogurt, beaten: 1 tbsp
12. Mace: 1 piece
13. Green Cardamom: 2-3 pods
14. Cinnamon Stick: 1 inch
15. Cloves: 3 nos
16. Bay Leaf: 1 no
17. Garam Masala Powder: 1 tsp
18. Turmeric Powder: a pinch
19. Red Chilli Powder: a pinch
20. Salt: To taste
21. Green Chillies, chopped: 2 nos
22. Garlic Cloves, chopped: 1 tsp
23. Ginger, chopped: 1 tsp
24. Onion, chopped: 1 tbsp
25. Brown Onion: 1 tbsp
26. Tomato, chopped: 1/2 cup
27. Cashew Nuts fried: 1 tsp
28. Water: As required

Method

1. Heat ghee in a pan, add cumin seeds, chopped green chilies, and ginger garlic paste. Sauté for a minute until aromatic.
2. Stir in turmeric powder, red chili powder, salt, and 1 tsp garam masala. Add diced vegetables, carrots, peas, beans and sauté until lightly cooked.
3. Add a splash of water to deglaze the pan and cook until the masala starts leaving the sides.
4. Stir in the beaten yogurt, cooking slowly while adjusting the seasoning. Set it aside.
5. In a large saucepan, heat oil and add whole spices—mace, green cardamom, cinnamon, cloves, and bay leaf.
6. Add chopped onions and sauté until translucent. Then add chopped tomatoes and cook until soft.
7. Season with salt, turmeric, and a pinch of garam masala powder. Add the soaked foxtail millet, stirring gently to coat the millet in the spices.
8.  Pour enough water to cook the millet and simmer until the millet absorbs the water and becomes soft.
9. In a large vessel, layer the cooked millet and cooked vegetable masala in alternating layers.
10. Sprinkle chopped mint and coriander leaves, green chilies, fried cashew nuts, and brown onions between the layers.
11. Cover the top with dough to seal the lid and place on Dum for 20 minutes on low heat.
12. Once done, gently fluff the millet biryani and transfer it to a serving dish.
13. Garnish with additional brown onions, fresh mint, and coriander leaves.
14. Serve hot with chilled raita on the side.

This Millet Veg Biryani is a delightful blend of fragrant spices, nutritious millet, and fresh vegetables, offering a healthy yet indulgent take on the classic biryani. Perfect for anyone looking to incorporate wholesome grains like millet into their diet without sacrificing flavor.