Barnyard Millet Pulao Recipe– Barnyard Millet Pulao is a nutritious, gluten-free, and easy-to-digest dish packed with fiber, protein, and essential minerals. This wholesome pulao is an excellent alternative to rice and is perfect for those following a healthy diet or fasting.
In this post, you’ll learn how to make Barnyard Millet Pulao with step-by-step instructions, tips, and variations.
Barnyard millet, also known as Sama Ke Chawal, Kuthiravali, Udalu, or Sanwa, is a superfood loaded with health benefits:
Gluten-Free – Ideal for people with gluten intolerance.
Rich in Fiber – Aids digestion and promotes gut health.
Low Glycemic Index – Helps in managing blood sugar levels.
High in Protein & Iron – Boosts immunity and energy.
How to make Barnyard Millet Pulao Ingredients
Main Ingredients:
Barnyard Millet (Sama Ke Chawal) – A gluten-free, fiber-rich millet serving as a healthy rice alternative.
Water (Pani) – Essential for cooking the millet to a fluffy texture.
Ghee or Oil – Enhances flavor and adds a rich aroma.
Whole Spices:
- 2 Cloves – Adds warmth and depth to the pulao.
- 1 Black Cardamom – Gives a smoky, earthy aroma.
- 3-4 Green Cardamoms – Adds a subtle sweet-spicy fragrance.
- 6-8 Peppercorns – Provides mild heat and enhances digestion.
- 1 tsp Cumin Seeds (Jeera) – Boosts flavor and aids digestion.
Aromatics & Seasonings:
- Green Chili – Adjust quantity based on spice preference.
- Ginger, Chopped – Adds a fresh, zesty taste.
- Asafoetida (Hing) – Aids digestion and enhances flavor.
- Crushed Black Pepper – Gives a mild spicy kick.
- Garam Masala – Brings warmth and depth to the dish.
- Salt (Namak), or to taste – Essential for balancing flavors.
- Lemon Juice – Adds a refreshing tang and enhances the taste.
Vegetables:
- Onion (Pyaaz)– Adds sweetness and depth.
- Carrot – Provides a slight sweetness and color.
- Beans– Beans add crunch and nutrition.
- Capsicum – Gives a mild sweetness and crunch.
- Green Peas (Fresh/Frozen) – Brings natural sweetness and protein.
- Sweet Corn – Enhances the dish with its mild sweetness.
For Garnishing:
Dried Coconut Slices – Enhances taste with a subtle nutty sweetness.
Cashews & Almonds, Halved – Adds a crunchy texture and richness.
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Recipe Card for Barnyard Millet Pulao Recipe
Barnyard Millet Pulao Recipe
Materials
- Amount Unit Name Notes
- 1 cup Barnyard Millet Sama Ke Chawal Rinsed & soaked for 15 min
- 2 cups Water
- 1 tbsp Ghee or Oil
- 2 Cloves
- 1 Black Cardamom
- 3-4 Green Cardamoms
- 6-8 Peppercorns
- 1 tsp Cumin Seeds Jeera
- 1 tsp Green Chili Chopped
- 1 inch Ginger Chopped
- 1/4 tsp Asafoetida Hing
- 1 Onion Chopped
- 1 Carrot, Medium-sized chopped
- 6-8 Beans Chopped
- 1/2 Capsicum, Medium-sized chopped
- 2 tbsp Green Peas Fresh/Frozen
- 2 tbsp Sweet Corn
- 1/4 tsp Black Pepper Crushed
- 1/2 tsp Garam Masala
- 1/2 tsp Salt Adjust to taste
- 1 tbsp Lemon Juice
- 2 tbsp Cashews & Almonds, Halved for garnish
- 2 tbsp Dried Coconut Sliced for garnish
Instructions
- Rinse 1 cup Barnyard Millet 2-3 times and soak for 15 minutes.
- Heat 1 tbsp ghee/oil in a pan.
- Add cumin seeds, black cardamom, green cardamoms, cloves, and peppercorns. Let them sizzle.
- Mix in asafoetida, chopped ginger, and green chili. Sauté for a few seconds.
- Add chopped onions and sauté until golden.
- Stir in carrots, beans, capsicum, peas, and sweet corn. Cook for 2 minutes.
- Drain and add the soaked millet. Mix well.
- Add black pepper, garam masala, and salt. Stir for a minute.
- Pour in 2 cups of water. Cover and cook for 10-12 minutes on low flame.
- Once done, let it rest for 5 minutes, then fluff with a fork.
- Heat 1 tbsp ghee or oil in a pan, then add 2 tbsp cashews, almond halves and dry sliced coconut.
- Saute over low flame until it turns golden brown.
- Pour over the pulao and Mix in lemon juice.
- Garnish with chopped coriander, cashews, almonds, and dried coconut slices.
- Serve hot with raita, chutney, or dal.
Notes
Serving Suggestions:
With Raita: Serve with cucumber or boondi raita.With Chutney: Pair with mint chutney or coriander chutney.
With Dal/Kadhi: Enjoy with moong dal tadka or buttermilk kadhi.
With Ghee: Drizzle some ghee for added flavor.
Serving Suggestions
Raita: Pair it with cucumber raita, boondi raita, or mint raita for a refreshing combination.
Salad: Serve with a simple cucumber, tomato, and onion salad with lemon juice for added freshness.
Chutney: Enjoy with Peanut chutney, coconut chutney, or green coriander chutney for extra flavor.
Dal or Kadhi: We can serve it as a side dish. Toor dal tadka or buttermilk kadhi makes it a wholesome meal.
Ghee: Drizzle some melted ghee on top for enhanced taste and aroma.
Storage Suggestions
Refrigeration: Store leftover Barnyard Millet Pulao in an airtight container in the refrigerator for up to 2-3 days. Reheat with a sprinkle of water to retain moisture before serving.
Avoid Sogginess: Let the pulao cool completely before storing it to prevent excess moisture buildup.
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Tips for Making the Perfect Millet Pulao
Soaking is key. It helps in the cooking and gives it a better texture.
Adjust the water ratio – Too much water can make it mushy; the right ratio is 1:2 (millet to water).
Enhance flavor – add cashews, raisins, or coconut for a richer taste.
Variations of Barnyard Millet Pulao
Fasting Special – Skip onions and vegetables. Add potato cubes and nuts & use sendha namak (rock salt).
Protein Boost – Add paneer or soya chunks.
South Indian Style – Add curry leaves and coconut for extra aroma.
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Barnyard Millet Pulao Recipe- Step-by-Step with Photo
Prepare the Barnyard Millet
- Rinse 1 cup of Barnyard Millet 2-3 times and soak for 15 minutes.
Sauté the Spices
- Heat 1 tbsp ghee/oil in a pan.
- Add cumin seeds, black cardamom, green cardamom, cloves, and peppercorns. Let them sizzle.
- Mix in asafoetida, chopped ginger, and green chili. Sauté for a few seconds.
Cook the Vegetables
- Add chopped onions and sauté until golden.
- Stir in carrots, beans, capsicum, peas, and sweet corn. Cook for 2-3 minutes.
Add Millet & Spices
- Drain and add the soaked millet. Saute for 2-3 minutes.
- Pour in 2 cups of water.
- Add black pepper, garam masala, and salt. Stir for a minute.
Cook the Pulao
- Mix well, cover, and cook on low flame for 10-12 minutes.
Once done, let it rest for 5 minutes, then fluff with a fork.
Garnish & Serve
- Heat 1 tbsp ghee or oil in a pan; now add 2 tbsp cashews, almond halves and dry sliced coconut.
- Saute over low flame until it turns golden brown.
- Pour over the pulao and Mix in lemon juice.
- Garnish with chopped coriander, cashews, almonds, and dried coconut slices.
- Serve hot with raita, chutney, or dal.
FAQs
Yes! Cook it for 1 whistle on medium flame and let the pressure release naturally.
Yes! Store it in an airtight container in the refrigerator for 2-3 days. Reheat with a sprinkle of water before serving.
Absolutely! It is low in calories and fibre-rich and keeps you full for longer.
Final Thoughts
Barnyard Millet Pulao is a quick, healthy, and delicious meal perfect for everyday eating, fasting, or special diets. Try this easy recipe and enjoy a nutritious twist to your regular pulao!
💬 Have you tried this recipe? Share your feedback in the comments!
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