Foxtail Millet Vegetable Pulao
A fluffy, fragrant one-pot foxtail millet vegetable pulao made with whole spices and colorful vegetables. Ready in 35 minutes, naturally vegan and gluten-free, and more filling than rice.
Equipment
- Heavy-bottomed kadai or saucepan (2.5–3 qt)
- Fine mesh strainer
- Fork
Ingredients
Millet Base
- 1 cup foxtail millet rinsed well
- 1¾ cups water
Vegetables
- ½ cup green peas fresh or frozen
- 1 medium carrot diced small
- ½ cup green beans trimmed and cut into 1-inch pieces
- 1 small onion thinly sliced
- 2 garlic cloves minced
- 1 -inch piece ginger grated
Whole Spices
- 1 tbsp neutral oil or ghee use oil to keep it vegan
- 1 tsp cumin seeds
- 2 cloves
- 1 small bay leaf
- 1 -inch cinnamon stick
- 2–3 green cardamom pods lightly crushed
- ½ tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
Garnish
- Fresh coriander leaves, chopped
- Lemon wedge for serving
Instructions
Toast the Millet
- Heat the pot over medium flame without any oil.
- Add the rinsed and drained millet directly to the dry pot.
- Toast, stirring constantly, for 2–3 minutes until you smell a faint nutty aroma.
- Set aside.
Bloom the Spices
- Add the oil or ghee to the same pot over medium heat.
- Add cumin seeds and wait for them to splutter, about 30 seconds.
- Add the cloves, bay leaf, cinnamon stick, and cardamom pods. Let them sizzle for 20–30 seconds until the oil smells fragrant.
- Add the sliced onion and cook for 5–6 minutes until lightly golden at the edges.
- Add the garlic and ginger and cook for 1 minute more.
Add Vegetables and Cook
- Add the carrots and green beans and stir through the spiced onion base.
- Add turmeric and coriander powder; stir well so the spices coat the vegetables. Cook for 2 minutes.
- Add the toasted millet back in along with the peas and the measured water. Season with salt.
- Stir everything together once, scraping any spices off the bottom.
- Bring to a boil, then reduce heat to the lowest setting, cover with a tight-fitting lid, and cook for 15–18 minutes. Do not lift the lid.
Steam and Rest
- After 15 minutes, turn off the heat but leave the lid on for 5 minutes.
- When you lift the lid, use a fork to fluff gently from the edges inward.
Tried this recipe?Let us know how it was!