Kodo Millet Pulao Recipe – Authentic Indian Vegetable & Cashew Delight

Last Updated on 5 months ago by Neha Deshmukh

Kodo Millet Pulao Recipe – Authentic Indian Vegetable & Cashew Delight

Hey everyone! If you’re looking for a comforting, flavourful, and surprisingly healthy meal, you’ve come to the right place. I’m so excited to share my recipe for Kodo Millet Pulao – a dish that’s become a real favourite in my kitchen. It’s packed with veggies, fragrant spices, and a lovely crunch from cashews. Plus, it’s a fantastic way to enjoy the goodness of kodo millet!

Why You’ll Love This Recipe

This Kodo Millet Pulao isn’t just delicious; it’s also incredibly versatile. It’s perfect for a quick weeknight dinner, a light lunch, or even as part of a festive spread. I first made this when trying to incorporate more millets into our diet, and honestly, I was blown away by how good it tasted! It’s a wonderful alternative to traditional rice pulao, offering a nutty flavour and a satisfying texture.

Ingredients

Here’s what you’ll need to make this delightful Kodo Millet Pulao:

• 0.5 cup kodo millet
• 1 cup water
• 1 big onion, sliced
• 1 teaspoon ginger garlic crushed
• 0.5 cup mixed veggies (carrot, beans, peas)
• 1 tablespoon broken cashews
• 2 teaspoons ghee (plus 1 teaspoon for frying cashews)
• Salt to taste
• 2 teaspoons oil
• 0.25 inch cinnamon
• 1 clove
• 1 cardamom
• 0.5 teaspoon fennel seeds
• 1 small bay leaf
• 1 small star anise
• 1 green chilli, slitted

Ingredient Notes

Let’s talk about some of the key ingredients and why they matter:

• Kodo Millet: This ancient grain is a powerhouse of nutrition! It’s rich in fibre, protein, and minerals. Traditionally grown in the Himalayan region of India, it’s known for being easy to digest. You can find it at most health food stores or online.
• Ghee: Oh, ghee! Clarified butter is a staple in Indian cooking. It adds a beautiful richness and aroma to the pulao. Don’t worry if you’re not used to it – the flavour is subtle and incredibly delicious. (About 14 grams per teaspoon)
• Spices: The blend of cinnamon, clove, cardamom, fennel, bay leaf, and star anise creates a warm, inviting fragrance. These spices aren’t just about flavour; they also have amazing health benefits!
• Cashews: These add a lovely textural contrast to the soft millet and veggies. Frying them brings out their natural sweetness and gives them a satisfying crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the kodo millet a good rinse and soak it in water for about 10-15 minutes. This helps it cook evenly. Then, drain it well and set aside.
2. Now, heat the oil and ghee in a pan over medium heat. Once hot, add the cinnamon, clove, cardamom, fennel seeds, bay leaf, star anise, and slitted green chilli. Sauté for just a minute or so, until fragrant – you’ll know it when you smell that amazing aroma!
3. Add the sliced onions and crushed ginger-garlic paste. Sauté until the onions turn a beautiful golden brown. This is where the flavour base really starts to build.
4. Next, add the mixed vegetables (carrot, beans, and peas). Sauté for about 2 minutes, just to give them a little colour.
5. Cover the pan and cook on low flame for 5 minutes. This helps the veggies soften up nicely. Then, uncover, stir, and add the drained kodo millet. Sauté for another minute.
6. Pour in the water, add salt to taste, and mix everything well. Bring it to a boil, then cover the pan and simmer for 8-10 minutes, or until all the water is absorbed. Once cooked, turn off the heat and let the pulao rest, covered, for 10 minutes. This allows the flavours to meld together. Fluff it up with a fork.
7. While the pulao is resting, heat the extra ghee in a separate small pan. Fry the broken cashews until they turn golden brown and crispy. Be careful not to burn them!
8. Finally, add the fried cashews and chopped coriander leaves to the pulao. Mix gently and serve hot!

Expert Tips

• Don’t skip the soaking step for the millet – it really does make a difference in the texture.
• Keep a close eye on the spices while sautéing. You want them fragrant, not burnt!
• Adjust the amount of green chilli to your spice preference.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It won’t have quite the same flavour, but it will still be delicious!
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: If you like things a little milder, reduce the amount of green chilli or remove the seeds. My friend, Priya, always makes it extra spicy for her family!
• Festival Adaptation: This pulao is perfect for Navratri or other fasting periods, as kodo millet is often allowed during these times.

Serving Suggestions

Kodo Millet Pulao is fantastic on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• A side of dal (lentil soup)
• A crisp papadum (Indian cracker)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

• Is Kodo Millet easy to digest? Yes! It’s known for being one of the easiest millets to digest, making it a great choice for people with sensitive stomachs.
• Can I use other millets instead of Kodo Millet? You can! Barnyard millet or foxtail millet would be good substitutes, but the cooking time might vary slightly.
• What is the best way to fry cashews for Pulao? Fry them in ghee over medium heat, stirring constantly, until they turn golden brown. Watch them carefully, as they can burn quickly.
• How can I adjust the sweetness in this Pulao? You can add a tiny pinch of sugar or a few raisins while sautéing the vegetables.
• Can this Pulao be made in an Instant Pot? Absolutely! Use the sauté function to bloom the spices and sauté the vegetables, then add the millet, water, and salt. Cook on high pressure for 3 minutes, followed by a 10-minute natural pressure release.