Introduction
Welcome back to my kitchen! Today, I’m excited to share a delightful and wholesome dish from Bengali cuisine: Bengali Millet Pulao. This recipe is a fantastic alternative to the traditional rice pulao, using millet as the main grain. Millet is a nutritious, gluten-free grain that’s packed with fiber, vitamins, and minerals. This pulao is not only healthy but also bursting with flavors from the aromatic spices and fresh vegetables. Perfect for a hearty lunch or dinner, Bengali Millet Pulao is easy to prepare and sure to impress your family and friends. Let’s dive into the recipe!
Ingredients
Here are the ingredients you’ll need:
Main Ingredients:
- 1 cup millet (foxtail or pearl millet)
- 2 tablespoons ghee or vegetable oil
- 1 large onion, thinly sliced
- 1 medium carrot, diced
- 1/2 cup green peas (fresh or frozen)
- 1 medium potato, diced
- 1/2 cup cauliflower florets
- 1 medium tomato, chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 4 cups water
Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 bay leaves
- 4-5 whole black peppercorns
- 2-3 cloves
- 2-3 cardamom pods
- 1 cinnamon stick
- Salt to taste
For Garnish:
- Fresh coriander leaves, chopped
- Fried onions (optional)
- Cashew nuts, roasted (optional)
Instructions
Step 1: Prepare the Millet
- Rinse the millet under running water until the water runs clear. Soak the millet in water for about 30 minutes. This helps in reducing the cooking time and ensures even cooking.
Step 2: Cook the Vegetables
- Heat the ghee or vegetable oil in a large pan or pressure cooker over medium heat.
- Add cumin seeds, bay leaves, black peppercorns, cloves, cardamom pods, and cinnamon stick. Sauté until the spices release their aroma.
- Add the sliced onions and sauté until they turn golden brown.
- Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Mix in the diced potatoes, carrots, peas, and cauliflower florets. Cook for 3-4 minutes, stirring occasionally.
Step 3: Cook the Pulao
- Drain the soaked millet and add it to the pan with the vegetables. Mix well.
- Add turmeric powder, cumin powder, coriander powder, and salt. Stir to combine all the ingredients.
- Pour in 4 cups of water and mix well. If using a pressure cooker, cover and cook for 2-3 whistles. If using a pan, cover and cook on low heat for about 20-25 minutes, stirring occasionally, until the millet and vegetables are cooked through and the water is absorbed.
Step 4: Garnish and Serve
- Once the pulao is cooked, remove from heat and let it sit for a few minutes.
- Fluff the pulao gently with a fork.
- Garnish with freshly chopped coriander leaves, fried onions, and roasted cashew nuts if desired.
Tips for Success
- Millet: Ensure the millet is rinsed and soaked well to achieve the perfect texture.
- Vegetables: Feel free to add or substitute any vegetables based on your preference and availability.
- Spices: Adjust the spice levels according to your taste. You can add more or fewer green chilies based on your heat preference.
Conclusion
Bengali Millet Pulao is a delicious and nutritious dish that combines the rich flavors of Bengali spices with the wholesome goodness of millet. This pulao is perfect for those looking to enjoy a traditional dish with a healthy twist. Serve it with a side of raita, pickle, or a simple salad for a complete meal. Enjoy cooking this flavorful pulao and savor every bite!
Don’t forget to share your experience and feedback in the comments below. Happy cooking!
Add comment