Foxtail Millet Rice (called Navane in Kannada and thenai in Tamil)

This rich Foxtail Millet Pulao is a perfect brunch for the weekend.

The taste is very fresh and uplifting. Made from millet rice, the pulao is very filling and leaves you feeling satisfied for more than a few hours.

Foxtail millet give it a lovely golden hue which is very appetizing to me.

You can use whatever vegetables you wish to add, although I recommend carrots, beans, peas, tomatoes and onions (I also added some soya nuggets for added protein but that is completely up to you)

Pulao – Ready to cook

Plus, you can cook this in a electric rice cooker! It cook faster if you soak the Foxtail Millet Rice overnight – but dont put too much water/drain the water – you will lose valuable nutrients (Millets should be washed lightly)

So lets get started with the recipes.

Foxtail Millet Pulao

Print Recipe

• CourseMain Dish
• CuisineIndian

Servings	Prep Time
3 people	30 minutes

Cook Time

30 minutes

Servings Prep Time 3 people 30 minutes

Cook Time 30 minutes

Foxtail Millet Pulao Print Recipe CourseMain Dish CuisineIndian Servings Prep Time 3 people 30 minutes Cook Time 30 minutes Servings Prep Time 3 people 30 minutes Cook Time 30 minutes

Ingredients

• 1 cup Foxtail Millet Rice
• 1 Chopped Onions
• 1 Chopped Tomatoes
• 3/4 cup Chopped Vegetables
• 1 Bayleaf Also called Tej Patta
• 1 tbsp Ginger Garlic Paste

Servings: people

Instructions

1. In a pan, heat 2 tablespoons of oil and once heated, add the chopped onions, ginger-garlic paste and bayleaf.
2. Once the onions turn golden brown, take the pan off the heat.
3. Add all the ingredients (including the fried onions and all) to the cooking vessel (Pressure cooker is fine, so is an electric rice cooker) with 4 cups of water (3 in case of a pressure cooker)
4. Pressure cooker will need to cook for 3 whistles. Open cooker should cook till the water leaves the mixture.
5. Serve hot with raitha and papad

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