📝 About This Recipe
Experience the rustic charm of ancient grains with this vibrant Kodo Millet Pulao, a nutrient-dense alternative to traditional rice dishes. This recipe infuses earthy millet with a bouquet of whole spices, fresh ginger, and a medley of seasonal vegetables to create a light yet deeply satisfying meal. Perfect for health-conscious foodies, this dish offers a wonderful fluffy texture and a subtle nutty flavor that celebrates the best of South Asian heritage cooking.
🥗 Ingredients
The Grain
- 1 cup Kodo Millet (thoroughly rinsed and soaked for at least 30 minutes)
- 2 cups Water (for cooking the millet)
Whole Spices & Aromatics
- 2 tablespoons Ghee or Avocado Oil (ghee provides the most authentic flavor)
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 3 pieces Green Cardamom Pods (lightly crushed)
- 4 pieces Cloves
- 1 piece Bay Leaf (dried)
Vegetables & Seasoning
- 1 medium Red Onion (thinly sliced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
- 1/2 cup Carrots (diced into 1/2 inch cubes)
- 1/2 cup Green Peas (fresh or frozen)
- 1/2 cup French Beans (chopped into 1-inch pieces)
- 1/4 teaspoon Turmeric Powder (optional, for a golden hue)
- 1 teaspoon Sea Salt (or to taste)
The Finish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 10-12 pieces Cashews (roasted in a little ghee for garnish)
👨🍳 Instructions
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1
Begin by rinsing the kodo millet under cold running water 3-4 times until the water runs clear. Soak the millet in 2 cups of water for at least 30 minutes; this ensures the grains cook evenly and achieve a fluffy texture.
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2
Drain the soaked millet and set it aside. In a heavy-bottomed pot or a pressure cooker, heat the ghee or oil over medium heat.
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3
Once the oil is shimmering, add the cumin seeds, cinnamon, cardamom, cloves, and bay leaf. Sauté for 30-45 seconds until the spices become fragrant and the cumin begins to splutter.
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4
Add the sliced onions to the pot. Sauté for 5-6 minutes until they turn translucent and start to develop a light golden-brown edge.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma of the garlic disappears.
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6
Add the carrots, beans, and peas. Sauté the vegetables for 3 minutes to slightly soften them and coat them in the aromatic oils.
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7
Add the turmeric powder (if using) and salt. Mix well to ensure the vegetables are evenly seasoned.
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8
Add the drained kodo millet to the pot. Gently toast the grains with the vegetables for 2 minutes; this prevents the pulao from becoming mushy.
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9
Pour in 2 cups of fresh water. Stir gently to combine all ingredients and bring the mixture to a rolling boil.
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10
Once boiling, turn the heat down to the lowest setting. Cover the pot with a tight-fitting lid and simmer for 12-15 minutes, or until all the water is absorbed.
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11
Turn off the heat and let the pot sit, covered, for another 5-10 minutes. This 'resting' phase is crucial for the millet to finish steaming in its own residual heat.
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12
Remove the lid and gently fluff the pulao with a fork to separate the grains without breaking them.
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13
Drizzle with lemon juice and garnish with fresh cilantro and roasted cashews. Serve hot.
💡 Chef's Tips
Always soak kodo millet for at least 30 minutes to reduce phytic acid and improve digestibility. Use a 1:2 millet-to-water ratio for a stovetop pot; if using a pressure cooker, reduce water to 1.75 cups. Avoid stirring the millet while it is simmering, as this can break the delicate grains and release starch, making it sticky. For an extra layer of flavor, you can use vegetable broth instead of water to cook the grains. If you prefer a spicy pulao, add a half teaspoon of garam masala along with the turmeric.
🍽️ Serving Suggestions
Serve with a side of cooling Cucumber and Mint Raita to balance the spices. Pairs beautifully with a spicy Roasted Eggplant (Baingan Bharta) or a simple Daal Tadka. Add a crispy element with a side of roasted Papadums or Masala Khakhra. For a complete meal, serve alongside a fresh kachumber salad (diced tomatoes, cucumbers, and onions with lime). A glass of chilled salted Lassi (buttermilk) makes for a refreshing beverage pairing.