Foxtail Millet Biryani

Ingredients

• Foxtail millet — 1.5 cups (270 g)
• Mixed vegetables (carrot, beans, peas, potato), diced — 1.5 cups
• Onion, thinly sliced — 2 large
• Tomato, chopped — 1 medium
• Yogurt — 1/4 cup
• Ginger-garlic paste — 1 tablespoon
• Biryani masala — 1.5 tablespoons
• Turmeric powder — 1/4 teaspoon
• Fresh mint leaves — 1/4 cup
• Fresh coriander leaves — 1/4 cup
• Ghee — 2 tablespoons
• Salt — 1.5 teaspoons
• Saffron strands — 10-12 strands
• Warm milk — 2 tablespoons
• Oil — 2 tablespoons

Instructions

1. 1

   Wash the foxtail millet in 2-3 changes of water. Soak in water for 15 minutes, then drain. Meanwhile, soak saffron strands in warm milk and set aside.

2. 2

   Heat oil and 1 tablespoon of ghee in a heavy-bottomed pot. Fry the sliced onions on medium heat for 8-10 minutes until deep golden brown. Remove half the fried onions and set aside for garnishing.

3. 3

   To the remaining onions in the pot, add ginger-garlic paste and saute for 1 minute. Add chopped tomato and cook for 3-4 minutes until soft.

4. 4

   Add the mixed vegetables, biryani masala, turmeric, and salt. Cook for 3-4 minutes. Stir in the yogurt and cook for another 2 minutes.

5. 5

   Add the drained foxtail millet and 2.5 cups of water. Bring to a boil, then reduce heat to the lowest setting. Scatter half the mint and coriander leaves on top.

6. 6

   Drizzle the saffron milk and remaining 1 tablespoon of ghee over the top. Cover with a tight-fitting lid (seal the edges with dough or foil for a proper dum).

7. 7

   Cook on the lowest heat for 15-18 minutes. Do not open the lid during this time.

8. 8

   Remove from heat, let it rest for 5 minutes, then gently fluff with a fork. Garnish with reserved fried onions, remaining mint, and coriander. Serve with raita.