PROSO MILLET BEETROOT PULAO

I have known this millet by name of Proso millet. It is also known as barri in hindi, cheno in gujrati, baragu in kannada and cheena in Bengali. It is a gluten free grain. It is beneficial for strengthening the bones, digestive system and also considered to be good for skin and anti-ageing. Beetroot needs no introduction for its nutritional value.

We want the millet grain to be separate and not mushy for the pulao. Soaking the millet helps to have separate grains. Once the millet is cooked, let it rest for few minutes before fluffing it up.

Proso millet along with beetroot make a healthy and tasty pulao. This is a simple doable recipe which anyone can make with basic two ingredients, proso millet and beetroot.

Recipe for Proso millet beetroot pulao

Ingredients for Proso millet beetroot pulao

• 1 cup proso millet
• 1 cups water
• ½ cup or 1medium sized onion (finely chopped)
• 1 cup beetroot (finely diced)
• 1 tsp ginger garlic paste
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp cumin seeds
• 2 bay leaves
• 2 tbsp oil + 2 tbsp ghee
• Salt to taste

How to make

Soak proso millet for one hour.

Cook the millet with 2 cups of water on medium heat for 8 to 10 minutes. Once cooked, let it rest for 5 minutes. Fluff up the millet with a fork.

Heat oil and ghee in a pan. Add in cumin seeds and bay leaves.

As they begin to splutter add onions and ginger garlic paste. Saute till onions become translucent.

Now add the beetroot followed by turmeric powder, coriander powder red chilli powder. Saute for one minute.

Add ¼ cup of water. Cover with lid and cook until the beetroot are almost done.

Add salt and mix well.

Add in the cooked millet and gently mix until well combined.

Serve with cucumber raita.