Diabetic friendly recipe with goodness of Methi (Fenugreek) Leaves.  Methi is known for its medicinal properties and is used as remedy for various illnesses.  It is known to be beneficial for diabetic patients.

About Foxtail Millet

Foxtail is very rich in phosphorus and thiamin (Vitamin B1) in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc).

Foxtail Millet is also called Navane (in Kannada), Thenai (in Tamil), Korralu (in Telugu) and Kakum (in Hindi)

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Methi Pulao (Diabetic Friendly)
Print Recipe
Servings Prep Time
3-4 People 30 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 People 30 minutes
Cook Time
20 minutes
Methi Pulao (Diabetic Friendly)
Print Recipe
Servings Prep Time
3-4 People 30 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 People 30 minutes
Cook Time
20 minutes
Ingredients
To cook Foxtail Millet Rice
Whole Spices
Servings: People
Instructions
  1. Chop all vegetables and keep it ready.
  3. Make a paste of Ginger, Garlic & Green Chilli.
  4. Cook Foxtail millet Rice - 1 cup rice + 2 cups water in a pressure cooker. First whistle in medium flame and second whistle in low flame. After the second whistle, remove from flame. Do not remove steam. Leave it aside for about 10 minute and let the millet cook in its own steam.
  5. Once the pressure cooker cools (all steam is gone), transfer the rice into a plate and let the rice cool. This will retain graininess of the rice.
  6. In a nonstick pan, heat 2 tsp oil and add the whole spices. Fry the spice for a few minutes in low flame.
  7. Add diced Onions and a pinch of salt. Fry till the onion starts losing colour.
  8. Add the Ginger+Garlic+Chilli paste to this mixture. Stir well and fry for about 3-5 minutes.
  9. Add the chopped Tomatoes and stir well. Close the lid and let the tomato cook well. When Tomatoes start releasing its juices, add red chilli powder, turmeric powder & garam masala powder and stir well for a minute.
  10. Add chopped Methi leaves (Fenugreek Leaves).
  11. Keep stirring and cooking till the Methi leaves change colour and gets cooked (about 5-10 minutes).
  12. Add the cooked Foxtail millet rice to this mixture.
  13. Mix thoroughly. Remove all lumps.
  14. Serve hot with raitha.
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