Little Millet Mushroom Biryani
Ingredients
Pre-soaked little millet – 1 cup
Mushrooms, chopped – 100 g
Onion, tomato – 1 each
Ginger-garlic paste, turmeric, red chilli powder, garam masala – as required
Coriander-mint-green chilli paste – ½ cup
Whole spices — cloves, cardamom, bay leaf, cinnamon, star anise, mace, fennel and cumin seeds
Ghee, oil, curry leaves, salt – as required
Mushrooms, chopped – 100 g
Onion, tomato – 1 each
Ginger-garlic paste, turmeric, red chilli powder, garam masala – as required
Coriander-mint-green chilli paste – ½ cup
Whole spices — cloves, cardamom, bay leaf, cinnamon, star anise, mace, fennel and cumin seeds
Ghee, oil, curry leaves, salt – as required
Method
1. Dry-roast the millet for a minute or two and set aside.
2. Grind the coriander, mint and green chilli into a fine paste.
3. Heat ghee and oil, temper the whole spices, then sauté onions until golden.
4. Add tomatoes, ginger-garlic paste, the coriander-mint paste and salt; cook until the raw smell disappears.
5. Add the chopped mushrooms and a little water; simmer for a few minutes.
6. Add the millet and enough water, then pressure cook for a single whistle.
7. Serve hot with onion raita.
2. Grind the coriander, mint and green chilli into a fine paste.
3. Heat ghee and oil, temper the whole spices, then sauté onions until golden.
4. Add tomatoes, ginger-garlic paste, the coriander-mint paste and salt; cook until the raw smell disappears.
5. Add the chopped mushrooms and a little water; simmer for a few minutes.
6. Add the millet and enough water, then pressure cook for a single whistle.
7. Serve hot with onion raita.
Made with Pre-Soaked Little MilletShop the millet used in this recipe
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