If you are seriously trying to maintain a steady healthy weight or lose weight, try replacing white rice with foxtail millet. I made this foxtail millet pulao for myself and my 4 year old sometime back for lunch. He enjoys millets and loves trying different varieties likeMillet upmaLemon milletpongalmillet sweet pongalMillet khichdi and payasam. Foxtail millet pulao is so simple to prepare, call it a biryani or a pulao and can easily make changes to suit your taste. It tastes delicious and goes perfect with any raita. It takes only 25 minutes to cook this apart from the soaking time. For a nutritious and whole some meal, you can make this any time: breakfast, lunch or dinner. Winters are the best time to try this korralu pulao, since they are said to keep the body warm. This is a diabetic friendly recipe and can also be enjoyed by women with gestational diabetes.

How to make foxtail millet pulao

  1. I soaked the millets for about one hour in warm water.
  2. Chop the veggies. I use carrots, barabati beans, peas and onion. Mint leaves for flavouring. Keep these aside. You can even use potatoes too.
  3. Heat oil in a pan, add the dry spices and fry till they crackle.
  4. Add grated ginger or ginger garlic paste and fry till the raw smell goes off.
  5. Add the veggies and mint. Fry for about 3 to 4 minutes
  6. Add water and salt. Bring it to a boil, add drained millets and cook on a medium to low flame till soft cooked. If there is more water left, cook on high and evaporate it. Cooking on a low flame yields a flavourful millet pulao.
  7. Towards the end. Switch off the stove and keep it covered for about 7 to 8 minutes. Serve hot millet pulao with any raita Related Recipes

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