Spinach Millet Pulao deliciously packs the nutrients obtained from fresh spinach and extremely salubrious ingredient like millet. Here is how to make it.
Change is vital in our lives, isn’t it? Be it for your career, be it for aspirations and coming back to my first love, cooking – everything does need some or the other change, right? Coming to the point, my talking point today is Pulao.
Most of us Indians are big fans of Pulao. Mix up all your favourite veggies with those fine grain, aromatic Basmati Rice, a bit of masala and your plate of delicious souls food get ready for you within no time!
That’s the reason why Dahi Wala Pulao, Sabz Badi Pulao, Bengali Style Veg Pulao provide us instant homely gratification whenever we get tired of an extravagant fare. To try out a different, salubrious variation of this dish, this time, I prepared Spinach Millet Pulao.
Spinach Millet Pulao deliciously packs the nutrients obtained from fresh spinach and extremely salubrious ingredient like millet. A very wholesome alternative to rice, millet being a rich source of vitamin B, calcium, iron, potassium, zinc, magnesium, provides enrichment to body in a superlative manner. Combine that with goodness of spinach and what else you need, people?
Kids or adults, my experience says Spinach Millet Pulao would be loved by everyone without a doubt because it is that fingerlicking!
Nicely flavoured with cinnamon, onion, cloves, pepper and dollops of ghee, this Pulao is an unmissable delight for sure! Note down its recipe, cook it and savour it soon!
Spinach Millet Pulao Recipe
Spinach Millet Pulao Recipe
Spinach Millet Pulao deliciously packs the nutrients obtained from fresh spinach and extremely salubrious ingredient like millet.
- 1 cup Foxtail Millet
- 1 tsp Ghee
- 2-3 Cloves
- 3-4 Black Peppercorns
- 1 Bay Leaf
- 1 inch Cinnamon
- 1/2 cup Onion Thinly Sliced
- Salt to taste
- 2 cups Water
- 1 tbsp Lemon Juice
- 1 cup Spinach Chopped
Wash the millet and soak in enough water for 30 minutes.
Heat ghee in a pan.
When the ghee is hot, add cloves, peppercorn, bay leaf and cinnamon stick.
Fry for a few seconds.
Add onion and fry until translucent.
Drain the millet and add it in the pan along with salt, lemon juice and 2 cups of water.
Simmer the heat to low and cover and cook the pulao till millet is done and all the water is absorbed.
Add the spinach just before 5 minutes of cooking.
Switch off the heat and let the pulao rest for 5 minutes.
Fluff the pulao with a fork.
Serve hot with raita.
Different millets behave differently. So please do not replace foxtail millet with any other in this recipe.
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