Ingredients:
- Kuthiraivali (Barnyard millet) - 1.5 cups
- Onion - 1 (medium size)
- Tomato - 1
- Cinnamon - 1 stick
- Cloves - 4
- Cardamom - 1
- Mint leaves - 1 cup tightly packed
- Coriander leaves - 1/2 cup tightly packed
- Mushroom - 200 grams
- Chilli Powder - 1 tbsp
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Salt
- Water - 1.5 cups for each cup of millet
Dry roast and grind:
- Cinnamon - 1/2 stick
- Cloves - 4
- Cardamom - 1
For masala paste:
- Small onions - 5
- Ginger - A small Piece
- Garlic - 3
Preparation:
Chop the vegetables and keep it in a plate.
In a pan, add oil and ghee. After it gets heated, add cinnamon, cloves and cardamom. Saute onions till it becomes golden brown. Then, add the roasted powder and masala paste. Saute till the raw smell of masala goes off.
Then, add the chopped tomatoes, chilli powder and saute till the tomatoes becomes mushy.
Add chopped mushrooms at this stage and half cook them.
Finally, add washed kuthiraivali, chopped mint, coriander leaves, salt and water and mix well. Tip: Add 1.5 cups of water for each cup of millet. Pressure cook for 20 minutes in low flame or pressure cook for 2 whistles.
Serve hot with raita. Eat while it is hot, otherwise the biryani will get solidified/hardened.
