Kodo Millet Pulao is a very healthy and delectable diabetic Recipe; Regular consumption of Kodo millet is very beneficial for cardiovascular disease and controls high cholesterol and high blood pressure. It helps in reducing the risk of colon and breast cancer also.
Millets are ancient gluten-free small grains. Most common millets are Sorghum (Jowar), pearl millet (Bajra), foxtail millet (Kangni), finger millet (Ragi), Barnyard millet, Kodo millet, Little Millet, and Proso Millet.; they are low in calories and sugar
Equipment used
- Kadai / Fry pan
- Spatula
- Serving plate
- Knife
Ingredients
- Kodo millet(soaked)-1 cup
- Fennel seeds-1/2 tbsp
- Bay leaves-2
- Cinnamon-1 inch stick
- Chopped mint leaves-2 tbsp
- Cloves-3
- Ginger-garlic paste-1 tbsp
- Chopped onion-1cup
- Capsicum (cut into Julian shape)-1cup
- Carrot (cut into Julian shape)-1cup
- Beans (Chopped)-1 cup
- ghee-2 tbsp Salt
- Cashews and raisins(soaked)-1/2 cup
- Salt
- Water 2 cups
How to make Kodo Millet Pulao Recipe
Heat ghee in a pan, and add fennel seeds, bay leaves, cinnamon, and cloves for tempering
As they splutter and sizzle, add the chopped onions, and saute them until they become translucent; add ginger-garlic paste and stir them for a few seconds
Add carrots and beans and saute them for a minute
Now add the capsicum and stir them for a few seconds
Add the soaked Kodo millet, and mix them well
Now add water, salt, and soaked dry fruits, and mix them well
Cover the lid, and allow them to cook for 5-6 minutes on low flame(after starts boiling; before boiling it should be on high flame)
Open the lid and check whether all the water is absorbed or not
Now sprinkle mint leaves, and dry fruits, and serve hot
Kodo Millet Pulao Recipe
Equipment
- A kadai or a fry pan
- Spatula
- Serving plate
- knife
Ingredients
- 1 cup Kodo millet(soaked)
- 1 inch Cinnamon Stick
- 2 bay leaves
- 2 tbsp Chopped mint leaves
- 1 tbsp ginger-garlic paste
- 1 cup onion, chopped
- 3 cloves
- 1 cup Capsicum (cut into julian shape)
- 1 cup carrot(cut into Julian shape)
- 1 cup Beans (Chopped)
- 2 tbsp ghee
- 1/2 cup cashew and raisins
- 1/2 tbsp Fennel seeds
- salt
- 2 water
Instructions
- Heat ghee in a pan, and add fennel seeds, bay leaves,cinnamon and cloves for tempering
- As they splutter and sizzle, add the chopped onions, andsaute them untill they becomes translucent; add ginger-garlic paste and stirthem for few seconds
- Add carrots and beans and saute them for a minute
- Now add the capsicum and stir them for few seconds
- Add the soaked kodo millet, and mis them well
- Now add water, salt and soaked dry fruits, and mix them well
- Cover the lid, and allow them to cook for 5-6 minutes on lowflame(after starts boiling; before boiling it should be on high flame)
- Open the lid and check wheather all the water is absorbed ornot
- Now sprinkle mint leaves, and dry fruits, and serve hot