Kodo Millet Vegetable biryani recipe with step by step photos. Sharing today another healthy and lovely vegetable biryani recipe with Kodo millet .We have started including Millets in our food and to make the food interesting I just tried this Vegetable Biryani it is as awesome as the Normal Basmati Rice Vegetable Biryani. And my Kidoo just loved it. It is an easy one pot meal .Goes really well for a lunch box.
So last Sunday I prepared Vegetable Biryani with Kodo Millet and served along with Oven baked Chicken Fry and Onion Raita. I even shared a pic of the same in my Instagram. Now let’s see how to prepare Kodo millet Vegetable Biryani
Kodo Millet Vegetable Biryani
Step by step Method with pictures:
1. In a pressure cooker add in Ghee / Oil once it heats up add in the ingredients mentioned in the “To Temper” table one by one. They will splutter and give a nice aroma next add the sliced onions and cook till they become translucent and then add in the ginger garlic paste. Cook till the raw smell leaves.
2. Now add the cleaned mint and coriander leaves sauté till they shrink and then add in the chopped tomatoes mix well and cook till they become mushy and now add in the cut Vegetables.
3. Mix the vegetable and let them fry for about 5 mins and then add in the spice powders one by one mix well so that they blend evenly with all the sautéed vegetables. Soak the kodo Millet in Water for about 10 mins .Next add the soaked Kodo millet in the cooker.
4. Mix everything together and now add in the required Water. Check for salt and spice at this stage and add if anything is required and then finally add in the Lemon juice. Once the Water comes to boil. close the pressure cooker and cook in high flame for 2 whistles and then in the low flame for 1 whistles and switch off the flame. Wait till the pressure gets released all by itself and then open the cooker. Kodo Millet Vegetable biryani is now all set to be served.
Tastes good with Chicken Fry and Onion Raita
📖 Recipe
Kodo Millet Vegetable Biryani
Healthy and delicious vegetable biryani with Kodo Millet.
Servings: 3
Calories: 218kcal
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Kodo Millet
- 2 Onion
- 2 Tomato
- 1 tablespoon Ginger garlic paste
- ½ cup Coriander Leaves + Mint Leaves tightly packed
- 2 Carrot
- 4 Beans
- ¼ cup Green Peas
- ¼ cup Cauli Flower Florets
- 1 teaspoon Chilli Powder
- 1 teaspoon Garam Masala
- ¼ teaspoon Turmeric Powder
- Salt as needed
- 1.5 cups Water
- 1 teaspoon Lemon Juice
To Temper
- 1 tablespoon Ghee/Oil
- 1 teaspoon Fennel Seeds
- 1 Bay Leaves
- 1 Star Anise
- 3 Cloves
Instructions
- In a pressure cooker add in Ghee / Oil once it heats up add in the ingredients mentioned in the “To Temper” table one by one. They will splutter and give a nice aroma next add the sliced onions and cook till they become translucent and then add in the ginger garlic paste. Cook till the raw smell leaves.
- Now add the cleaned mint and coriander leaves sauté till they shrink and then add in the chopped tomatoes mix well and cook till they become mushy and now add in the cut Vegetables.
- Mix the vegetable and let them fry for about 5 mins and then add in the spice powders one by one mix well so that they blend evenly with all the sautéed vegetables. Soak the kodo Millet in Water for about 10 mins .Next add the soaked Kodo millet in the cooker.
- Mix everything together and now add in the required Water. Check for salt and spice at this stage and add if anything is required and then finally add in the Lemon juice. Once the Water comes to boil. close the pressure cooker and cook in high flame for 2 whistles and then in the low flame for 1 whistles and switch off the flame. Wait till the pressure gets released all by itself and then open the cooker. Kodo Millet Vegetable biryani is now all set to be served.
Notes
- Serve with Raita and Papad.
- Replace the Water with Coconut Milk for a rich biryani.
Nutrition
Calories: 218kcal | Carbohydrates: 36.9g | Protein: 6.7g | Fat: 5.6g | Saturated Fat: 2.2g | Cholesterol: 8mg | Sodium: 99mg | Potassium: 302mg | Fiber: 6g | Sugar: 2.9g | Calcium: 46mg | Iron: 6mg
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