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- Categories:Healthy Foods
Millet Pulao – One-Pot Pressure Cooker Pulao
This pulao is made with kodo millet, vegetables, chickpeas and simple spices. It is a delicious, simple meal that is nutritious and delicious!
CourseMain Course
CuisineIndian
Keywordgluten free, millets, pulao
Prep Time15minutes minutes
Cook Time10minutes minutes
Servings2
Ingredients
Dry Whole Spices + Fat
- 1 tbsp ghee
- 1 each clove, green cardamom
- 1 inch cinnamon
- 1 tsp cumin seeds
Vegetables + Protein
- 1 tsp chopped ginger or use paste
- 1 tsp chopped garlic or use paste
- ¼ cup sliced onion
- 1 cup mixed vegetables i used carrots, beans, potatoes
- 2 slit green chillies
- ½ cup chickpeas (cooked) substitute with more vegetables or paneer or tofu or any cooked legumes
Powdered Spices – Flavour
- ¼ tsp hing
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- ¼ tsp garam masala
Grains + Garnish
- ½ cup kodo millet rinsed and drained
- 1 cup water
- ¼ cup chopped mint leaves
- 1 tbsp roasted cashewnuts for garnish
- 1 tsp lemon juice
Instructions
- Rinse millets well and keep aside. Ensure all water is completely drained.
- To a 2L pressure cooker, add ghee and then the clove, cardamom and cumin seeds.
- Then, add onions followed by vegetables. Stir well and then add the spices.
- Now, add the drained millets. Stir well. Then, add water. Once the water comes to a boil, add a handful of mint leaves ( i tear them with my hand)
- Close the pressure cooker. Put the whistle on and cook for 2 whistles in medium to low flame.
- Let pressure settle. Garnish and serve!
Notes
- To make this vegan, substitute ghee with oil. If you are not vegan and can include ghee in your diet – I highly recommend it.
- If you are making this in an Instant Pot – cook for 6 minutes and release pressure immediately.
- In all millet dishes, it is highly recommended to remove it from the cooker/IP as soon as it is done. If you leave it in, it tends to get clumpy.
