Barnyard Millets & Sprouts Briyani

Barnyard Millets & Sprouts Briyani

Based on the request of some followers I will be posting some millets recipes which are easy ,healthy and not very common recipe. To begin with, today’s post is “Barnyard Millets & Sprouts Briyani. Barnyard Millets is also called as Kuthiraivali in Tamil

Youtube:https://www.youtube.com/watch?v=LP6a6oDGPXQ&t=15s

Pin:https://www.pinterest.com/pin/402931497900032335/

I had replaced ghee with olive oil. Regular vegetables used in any briyani are replaced with moong sprouts to make it more healthy. You can mix and match with vegetables of your choice.

There has always been a fear for many of us to cook millets in claypot with the assumption that they would get stuck easily if over heated. That is not the case actually, it is easy to cook in claypot rather than non-stick or aluminium containers. I have taken the video using a claypot kadai.

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Recipe: Barnyard Millets & Sprouts Briyani

Preparation Time :  10 minutes

Cooking Time : 15 minutes

Yields : 2 Cups

Gas : Low

Ingredients

Barnyard Millet / Kuthiraivali – ½ cup

Bayleaves – 1

Cinnamon – 1 inch piece

Aniseed – 1

Marathi Moggu - 1

Cloves – 3

Kalpasi – few

Olive Oil – 2 tsp

Green chili – 1

Garlic – 1

Onion – 1/3 cup

Capsicum – ¼ cup

Curry Leaves – few

Moong Sprouts – 1/3 cup

Mint Leaves – Few

Turmeric – 1/3 tsp

Salt – to taste

Water – 1 cup

Coriander leaves – few

Briyani Masala – ½ tsp

Video Preparation

1.       Take a claypot and add oil.

2.       Add the masala spices one by one starting with bay leaves and followed by cinnamon, ani seed, Marathi moggu, cloves and kalpasi. Let it cook.

3.       Add green chili and garlic and fry them.

4.       Add onion and capsicum and fry them well.

5.       Add curry leaves and sprouts and mix them well.

6.       Add mint leaves,salt and turmeric .Fry them well.

7.       Add 1 cup of water and allow it to boil.

8.       Sprinkle barnyward millet and keep mixing them.

9.       Close with a lid and keep mixing them at regular intervals.

10.   Once cooked, switch off the gas.

11.   Add briyani masala and coriander leaves and mix them well. The heat in the claypot is sufficient for the flavors to infuse.

12.   Close them for a minimum of 10 minutes before serving

Notes

1.       Olive oil can be replaced with ghee if needed.

2.       Since claypot is used, heat is retained for a long time. No need to transfer to a hot pack.

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 ml