Millet Biryani

September 14, 2017


1 cup amaranth millet washed
1 cup boiled soy nuggets
2 tsp mustard seeds
A few curry leaves
1 medium onion finely chopped
6 to 8 garlic cloves finely chopped
30 gm ginger, minced
2 tsp cumin seeds
1 tsp chili flakes
1 tsp turmeric powder
2 tsp garam masala
cinnamon sticks and cloves
2 tomatoes finely chopped
1 tsp apple cider vinegar
3 cups boiled water
6 cups of leafy greens – finely chopped (radish, beetroot, spinach, rocket leaves, coriander etc.)
lemon juice
salt to taste

Take a pot and heat. Add mustard seeds and curry leaves. When they pop add onions and cumin seeds. Saute for a bit. When onions becomes translucent, add garlic and ginger. Heat on low.

Saute and add turmeric/garam masala/chili flakes/other spices. Continue to sauté until onions become light brown. Add tomatoes and keep stirring. Add soya nuggets and millet, stir for 5 minutes. Mix in the vinegar, stir. Add water and salt. Bring to boil and then put on low steamer with lid. Cook for 10-20 minutes until millets become soft. Mix leafy greens and stir. Add lemon juice.

Delicious millets biryani is ready to eat!

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