Pearl Millet (kambu in Tamil) biryani

Name: Pearl Millet (kambu in Tamil) biryani
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cups pearl millet; 4 tablespoons Extra virgin olive oil or ghee; 1 tsp Mustard seeds; 1 tablespoon Cumin seeds; 1/2 tsp Asafetida powder; 1/2 cup curry leaves; 10 Cloves; 1 inch Cinnamon stick; 10 Cardamom; Chopped vegetables; 1/2 cup Onions, thinly sliced; 1 tablespoon Ginger garlic paste; 4 Green chilies, chopped; 1/2 cup green bell peppers, Cut lengthwise; 1/2 cup Tomato slices; 1 cup Green Peas+Carrot (Frozen); 1/2 cup Cauliflower florets; 1 tabl spoon Garam masala; 1/2 cup curd; Required Salt; 1/4 cup Mint leaves; 1/4 cup Coriander leaves; 2 tablespoons Ghee; 20 Cashew nuts, roasted

Lakshmi Sridharan Ph D @cook_19872338

USA

Pearl millet is small grain full of protein, fiber, minerals, vitamins, and flavor. Pearl millet (bajra) is a healthy gluten-free grain that is rich in complex carbohydrates, essential amino acids, antioxidants, vitamins (such as thiamine, riboflavin, folic acid, niacin, and beta carotene), and minerals (including iron, phosphorus, magnesium, and zinc Biryani mixed with multi-colored nutrient rich veggies. #iron rich ingredient

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

6 servings

Main, Biriyani
1 1/2 cupspearl millet
4 tablespoonsExtra virgin olive oil or ghee
1 tspMustard seeds
1 tablespoonCumin seeds
1/2 tspAsafetida powder
1/2 cupcurry leaves
10Cloves
1 inchCinnamon stick
10Cardamom
Chopped vegetables
1/2 cupOnions, thinly sliced
1 tablespoonGinger garlic paste
4Green chilies, chopped
1/2 cupgreen bell peppers, Cut lengthwise
1/2 cupTomato slices
1 cupGreen Peas+Carrot (Frozen)
1/2 cupCauliflower florets
1tabl spoon Garam masala
1/2 cupcurd
Required Salt
1/4 cupMint leaves
1/4 cupCoriander leaves
2 tablespoonsGhee
20Cashew nuts, roasted

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Steps

40 mins

1

Collect the necessary materials. Place near the cooking area
2

Collect the necessary materials. Place near the cooking area
3

Roast the millet in a saucepan over medium heat until aromatic..Then soak it in a cooker pot in 4 cups of boiling water for 20 minutes. Then transfer to rice cooker. Cover and turn on the cooker. After the millet is cooked, the cooker will turn off. While the millet is cooking, take care of the rest of the work.
4

Heat olive oil in a pan over medium heat - 2 minutes. Add mustard seeds, after spluttering add cumin seeds, cardamom, cloves, cinnamon, curry leaves. Add mint -2 min. Add onion and cook to brown, about 4 minutes. Add mint leaves, tomatoes, ginger garlic paste. Let the tomatoes cook until soft. Stir in green chilies, cauliflower, green peas and carrots— cook about 4 minutes. Add 2 cups of water. Let it boil.
5

Add masala powder. Add cooked millet, gently mix; lower the fire; Cover and simmer for 5 minutes. Add curd. Add salt to taste. Stir. cook 2 more minutes on top of the oven. Add ghee. mix,
Dry roast cashews in microwave for 2 minutes, Transfer to a serving bowl.
Garnish with roasted cashews and chopped coriander leaves.
Taste and serve

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on August 09, 2024 18:41

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography