Mushroom Little Millet Biryani:

 Mushroom Little Millet Biryani:

Ingredients:

2 Cups Precooked and Cooled Little Millet.

2 Cup Chopped Mushrooms

1 Cup Mixed Veggies (Carrots, Cauliflower, Peas, Beans)

1/4 Cup Caramelised Onion

2 Tbsp Chopped Mint/Pudhina Leaves

1/2 Cup Curd

2 Tbsp Ghee/Oil

1 Tsp Ginger Garlic Paste

3/4 Tsp Salt

1/2 Tsp Cumin Seeds/Jeera

1/2 Tsp Chilli Powder

1/2 Tsp Garam Masala/Biriyani Masala

1/2 Tsp Coriander Powder

1/4 Tsp Turmeric Powder

1 each ( Bay Leaf, Cardamom), 3 Cloves, 2 Cinnamon Sticks

Directions:

Cook Millet and allow it to cool completely. Please Check my post ''Millet Rice'' for cooking millet perfectly.

In a wide bowl mix curd, mushrooms, veggies, spice powders, gg paste, salt and mint leaves. Keep aside for 30 minutes.

Heat a pan, add oil. Add the whole spices (bay leaf, cardamom, cinnamon, cloves, cumin seeds) one by one.

When they turn aromatic, add the marinated veggies and water. Cook by covering the pan till the moisture is absorbed and veggies become soft but retain the crunchiness. This may take approximately 5 minutes.

Once done, keeping the heat on LOW, add the cooled millet and mix well. Cover the pan and let it cook for 3 minutes. This dum cooking will ensure that the flavours are mixed well with the millet.

After 3 minutes, switch off heat and mix everything well. Cover the pan and let it sit in the retained heat for 5 minutes.