Heat oil in a pan. Add the spices, slices of onion. Saute them over medium flame until the onion slices become tender. Now add sliced potatoes. Mix well.

Then add three cups of water, salt to taste and finally add sorghum ravva. Stir it well to prevent lumps.

Cover it with a lid. Allow it to boil on medium flame for 2 minutes. After 2 minutes, low the flame and continue to cook for 10 more minutes until the ravva turns soft. Drizzle ghee on top.

Once the sorghum biryani is cooked properly, turn off the flame. Transfer it into a serving bowl or plate.

Garnish with cucumber slices and serve hot with chutney.