Is foxtail millet healthier than rice in pulao?

Foxtail millet is naturally rich in fibre, making this pulao a wholesome alternative to white-rice versions. Sauteing it in Anveshan groundnut oil keeps the dish light and heart-friendly.

How long does foxtail millet pulao take to cook?

This recipe takes about 15 minutes of prep and 25 minutes of cooking, serving 4. The millet cooks much like rice once the base is sauteed.

What gives the pulao its golden colour?

A pinch of Anveshan saffron infuses the pulao with a festive golden hue and delicate aroma. A spoon of Anveshan ghee added at the finish deepens the fragrance.

Foxtail Millet Pulao

Name: Foxtail Millet Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Foxtail millet; 2 tbsp Groundnut Oil; 1 tbsp Bilona Ghee; 1 pinch Saffron; 1.5 cups Mixed vegetables; 1 tbsp Whole spices; 1 cup Onion and ginger-garlic paste

Foxtail millet pulao is a light, modern one-pot dish that replaces white rice with fibre-rich foxtail millet, sauteed with whole spices and mixed vegetables, then cooked till fluffy. The base is sauteed in heart-friendly Anveshan groundnut oil and finished with aromatic Anveshan ghee, while a few strands of Anveshan saffron lend a festive golden hue and gentle fragrance.

Time breakdown

Prep Time15 min

Cook Time25 min

Total Time40 min

Ingredients

Foxtail millet
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Mixed vegetables
Whole spices
Onion and ginger-garlic paste

How to Make Foxtail Millet Pulao

1
Rinse and soak the millet 15 minutes; soak Anveshan saffron in warm water.
2
Heat Anveshan groundnut oil and temper the whole spices.
3
Saute onion and ginger-garlic paste until golden.

Tips for the Best Foxtail Millet Pulao

✓Rinse and lightly soak the foxtail millet so it cooks up fluffy and separate, not mushy.
✓Bloom the Anveshan saffron in a spoon of warm milk or water before adding for the richest colour.

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