Barnyard Millet Biryani Recipe

Barnyard Millet Biryani is a wholesome, nutritious twist on the traditional biryani, made with barnyard millet instead of rice. This dish is perfect for those looking for a gluten-free, low-carb option while enjoying the rich flavors of a biryani.

Ingredients

• 1 cup barnyard millet (rinsed and soaked for 20-30 minutes)
• 1 cup mixed vegetables (carrot, beans, peas, potato, etc., diced)
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 2 tablespoons ginger-garlic paste
• 2 tablespoons ghee
• 1 tablespoon oil
• 2-3 green chilies, slit
• 1 bay leaf
• 1-inch cinnamon stick
• 2-3 cloves
• 1 star anise
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 tablespoon biryani masala
• Salt to taste
• 2 cups water
• Fresh coriander leaves (for garnishing)
• Fresh mint leaves (for garnishing)

Cooking Instructions

Step 1: Prepare the Barnyard Millet

1. Rinse the barnyard millet well under running water and soak it in water for 20-30 minutes. Drain the water and set it aside.

Step 2: Prepare the Biryani Masala

1. Heat oil and ghee in a large pan or pressure cooker.
2. Add fennel seeds, cumin seeds, bay leaf, cinnamon stick, cloves, and star anise. Sauté until fragrant.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and green chilies, and sauté for another minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

Step 3: Add the Vegetables and Spices

1. Add the chopped vegetables and cook for 5-7 minutes until they are tender but still retain some crunch.
2. Add turmeric powder, red chili powder, garam masala, and biryani masala. Mix well and cook for 2 minutes.

Step 4: Cook the Millet

1. Add the soaked and drained barnyard millet to the pan and sauté it for 2-3 minutes to coat the grains with the masala.
2. Add water and salt. Stir well and bring the mixture to a boil.
3. Once it starts boiling, reduce the heat to low and cover the pan. Cook for 15-20 minutes, or until the millet is cooked and all the water is absorbed. If using a pressure cooker, cook for 1-2 whistles on low heat.

Step 5: Garnish and Serve

1. Once the millet is cooked, turn off the heat and let it sit for 5 minutes.
2. Garnish with fresh coriander and mint leaves.

Serve the Barnyard Millet Biryani with raita or a side salad for a nutritious, flavorful meal!