foxtail millet biryani
1/2 cup of foxtail millet
1 and 1/2 cups of water
1 tablespoon of desi ghee
1/3 tsp of cumin seeds
1/4 teaspoon of grated ginger
1/2 cup of mixed vegetables (such as peas, carrots, and bell peppers), chopped
1/4 teaspoon of turmeric powder
1/4 teaspoon of red chili powder
1/2 teaspoon of garam masala
Salt to taste
1/3 cup of yogurt
1/3 cup chopped tomatoes
1/4 cup of chopped cilantro
1/4 cup of chopped mint
2-3 almonds, sliced
1/4 cup of water
Wash the foxtail millet thoroughly at least twice and soak it for 1 hr.
Heat the desi ghee in a large saucepan over medium heat. Add the cumin seeds, chopped tomatoes, salt, garam masala, and red chili powder. Cover and cook until the tomatoes are soft and mushy for about 4 to 5 minutes.
Add the ginger and sauté for a few more minutes.
Add the mixed vegetables and sauté until they are softened.
Drain the foxtail millet and add it to the saucepan. Stir to combine.
Add the yogurt and stir to combine.
Add the cilantro, mint, almonds, and raisins and stir to combine.
Add water and stir to combine.
Reduce the heat to low and cover the saucepan with a lid. Cook for 15-20 minutes, or until the foxtail millet is cooked and the biryani is fragrant.
Turn off the heat and let it sit covered for 5 minutes.
Serve the biryani hot, garnished with more cilantro, mint, almonds, and raisins, if desired. Enjoy!