Little Millet Biryani / Samai Biryani Recipe - Millet Recipes

As I promised in my previous post, here is the long time due Sunday Biryani from my blog almost after a month. Yeah, I couldn’t post any biryani recipe for the past few weeks as I was concentrating on Diwali recipes. So this week, I wanted to share a healthy, interesting yet easy biryani recipe using millets.

Actually speaking, I got the idea of making this biryani after I got few requests from my readers. I used little millet/Samai to prepare this biryani.I made a easy, no grinding biryani adding mixed vegetables for our lunch today. As I din’t have peas in hand, I used sweet corn kernels. It came out very well and it was tummy filling too. You can follow the same recipe and replace samai with varagu or Kuthiravali. I have mentioned the quantity of water for other millets in the Notes section. Please have a look at it before you try them. Lets check how to make this healthy,easy millet biryani recipe ! This recipes goes into my Sunday Lunch Recipes series 34. I am happy to share this recipe to Nativefoodstore.com where they sell organic food products  in online. You can purchase millets and its related products at reasonable price.

Check out my other biryani recipes in this series .

Millet biryani/Little millet biryani recipe

Saamai biryani / Little millet biryani - Healthy Veg biryani using millets

Cuisine: Indian

Category: Lunch

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 240ml Saamai/Little millet - 1 cup Mixed vegetables ( 1 carrot,1 big potato,a handful of peas) Water - 1.5 cups To saute Cooking oil or ghee - 2 tbsp Whole garam masala -1 cinnamon ,2 cloves ,1 cardamom,bayleaf,star anise Fennel seeds -1/2 tsp Big onion - 1 no G&G paste - 1/2 tsp Mint leaves - a handful Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 tsp Salt - as needed Curd - 1 tsp

METHOD

Chop the vegetables and keep aside. Heat a cooker base with oil and temper cinnamon, cloves, cardamom, bayleaf and star anise. Add fennel seeds and immediately put the onions and saute until transparent. Add G&G paste.Saute until raw smell goes off.Add half of the mint leaves and mix well.Add the chopped vegetables, turmeric, red chilli powder, Garam masala powder and salt.Saute for a minute. Add water, remaining mint leaves, curd and washed saamai/millet. Mix well and pressure cook in low flame for one whistle. Remove after the steam is released.Check if its cooked well else add 1/4 cup of water, mix well and cook for one whistle in high flame. Do not add more water for samai as it may become mushy quickly. So take care. Fluff the rice with a fork and enjoy with raita !

Note

You can replace Samai with Varagu/kudo millet.The water quantity is the same. For Kuthiravali, water quantity would be 1:2. Instead of red chilli powder, you can use chopped green chillies too. For more flavor, you can add black stone flower/Kalpasi.

Try this healthy millet biryani for your lunch and Enjoy !I had it with raita and potato kurma I made for breakfast,thenkuzhal.It was yum !

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