Introduction

Samai (little millet) and broccoli combine to make a delicious and healthy pulao that’s perfect for a quick and nutritious meal. Little millet is a nutrient-dense grain, rich in fiber and essential minerals, while broccoli adds a boost of vitamins and crunch. This pulao is not only easy to prepare but also versatile enough to suit any meal of the day.

Ingredients

• For the Pulao:
  • 1 cup samai (little millet)
  • 1 1/2 cups water
  • 1 cup broccoli florets
  • 1 medium onion, thinly sliced
  • 1 medium tomato, chopped
  • 1 green chili, slit (optional, for extra heat)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder (optional, for extra heat)
  • 2 tablespoons oil or ghee
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

1. Preparing the Samai:
   • Rinse the samai under cold water until the water runs clear.
   • In a medium saucepan, bring 1 1/2 cups of water to a boil.
   • Add the rinsed samai and a pinch of salt. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the millet is cooked and water is absorbed. Fluff with a fork and set aside.
2. Cooking the Pulao:
   • Heat oil or ghee in a large pan over medium heat.
   • Add cumin seeds and mustard seeds. Let them splutter.
   • Add the sliced onion and sauté until it turns golden brown.
   • Stir in the minced garlic, ginger, and green chili (if using). Cook for another minute until fragrant.
   • Add the chopped tomato and cook until it softens and blends into the mixture.
   • Stir in the turmeric powder, garam masala, coriander powder, cumin powder, and red chili powder (if using). Cook for 1-2 minutes to combine the spices with the tomato mixture.
3. Adding Broccoli:
   • Add the broccoli florets to the pan and cook for 5-7 minutes, until they are tender but still crisp.
4. Combining Ingredients:
   • Add the cooked samai to the pan with the broccoli mixture. Stir gently to combine and heat through.
   • Adjust seasoning with salt as needed.
5. Garnishing and Serving:
   • Garnish with fresh coriander leaves.
   • Serve the Samai and Broccoli Pulao hot, either on its own or with a side of raita, pickle, or yogurt.

Tips

• Broccoli: For added flavor, you can lightly steam or blanch the broccoli before adding it to the pulao.
• Spices: Adjust the spices to suit your taste. You can add more or less depending on your preference for heat and flavor.
• Texture: Ensure not to overcook the broccoli; it should retain a slight crunch for better texture in the pulao.
• Storage: Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Enjoy your Samai and Broccoli Pulao, a nutritious and flavorful dish that’s perfect for a quick and satisfying meal!