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Sunday, January 26, 2014

Kodo millet Vegetable biriyani

Kodo millet Vegetable biriyani
Kodo millet Vegetable biriyani
Sorghum (Jowar) Vegetable biriyani
Vegetable biriyani using Sorghum (Jowar)

  1. Kodo millet – 1 cup (150 gms)
  2. Water – 3 cups
  3. Chopped Carrot & butterbeans - 200 grams total
  4. Chopped Beetroot – 2 teaspoons
  5. Tomato – 2 medium sized
  6. Onion (big or small) – 1/2 cup
  7. Ginger & garlic paste – 1 1/2 teaspoons
  8. Coriander leaf – 1/2 cup 
  9. Pudhina leaves – 10 
  10. Gingelly (Sesame) oil – 2 teaspoons
  11. Green chilly – 1 no.
  12. Chilly powder – 1/4 teaspoon
  13. Turmeric powder – 1 pinch
  14. Rock salt – as required
  15. Cinnamon –1 inch piece
  16. Clove  – 3 nos.
  17. Bay leaf – 2
  18. Black stone flower – 1 teaspoon
  19. Biriyani masala powder – 1 teaspoon

How to make biriyani masala powder?
Take the below ingredients of the same quantity. Dry grind using mixie and store this powder in an air tight container. Add this powder whenever you make biriyani. It gives a nice aroma to biriyani.
  1. Cinnamon –10 gms
  2. Clove – 10 gms
  3. Cardamom – 10 gms

  1. Soak Kodo millet 30 minutes before cooking.
  2. Cut the vegetables, onion, tomato and keep them in separate bowls. Prepare ginger & garlic paste. Wash coriander leaf and cut into small pieces. Grind the biriyani masala powder.
  3. Heat oil in a pan. Add cinnamon, clove, bay leaf & black stone flower. When it becomes brown, add ginger garlic paste and sauté till the raw smell leaves. Add onion and sauté till it becomes transparent. Add coriander & pudhina leaves and sauté for few minutes. Add tomato, turmeric powder, red chilly powder, whole green chilly and little bit of salt. Saute till the tomato becomes mushy. Then add all the vegetables and stir well. If required add some water. Finally add biriyani masala powder and stir well. Cover the pan with a lid and cook the vegetables for 5 minutes. 
  4. Pour the remaining water in a pressure cooker. When the water reaches the boiling stage add Kodo millet. Transfer the vegetable mix from the pan and stir well.  Add some rock salt as per taste. Close the lid. After the first whistle reduce the flame and wait for 8 minutes. Then turn-off the stove.
  5. When the pressure is released, open the lid and transfer the rice to wide plate. Fluff the rice with a fork so that the masala on the top is mixed well. Serve hot with any raitha.

  • I learnt this recipe from my mother. Though she uses Seeraga Samba (one of our traditional rice varieties) especially for biriyani, I have tried the same with Kodo millet. You may also try it with Barnyard, little or Sorghum (Jowar) millet. 
  • Same method can be used to make non-veg biriyanis as well. Instead of vegetables, use chicken or mutton with other ingredients and pressure cook till the meat is fully cooked. Do not add more water for cooking. When the meat is cooked, check the consistency and then add remaining water and rice.
  • Onion & garlic are optional. Use only ginger paste if necessary.

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