NUTRELA MILLET PULAO

Ingredients:

·         1 cup mixed millets 

·         1/2 cup Nutrella (soya chunks)

·         1 tablespoon oil

·         1 teaspoon cumin seeds

·         1 medium onion, finely chopped

·         1 teaspoon ginger-garlic paste

·         1 medium carrot, diced

·         1/2 cup green peas 

·         1/2 cup bell peppers

·         1/2 cup broccoli florets

·         1 medium tomato, chopped

·         1 teaspoon turmeric powder

·         1 teaspoon garam masala

·         1 teaspoon coriander powder

·         Salt to taste

·         2 cups water

·         Fresh coriander leaves, chopped for garnish

Instructions:

1.      Prepare the Millets and Nutrella:

·         Rinse the mixed millets thoroughly in water.

·         Soak the millets in water for about 15-20 minutes.

·         Boil water in a separate pot, add the Nutrella soya chunks, and let them cook for 5-7 minutes until they soften. Drain and rinse with cold water, then squeeze out the excess water from the chunks.

·         Heat  oil in a large pan or pressure cooker.

·         Add cumin seeds and let them splutter.

·         Add the chopped onions and sauté until they turn translucent.

·         Add ginger-garlic paste , sauté for a couple of minutes until the raw smell disappears.

·         Add diced carrots, green peas, bell peppers, broccoli, and chopped tomatoes. Cook for 5-7 minutes until the vegetables are slightly tender.

·         Add turmeric powder, garam masala, coriander powder, and salt. Mix well.

·         Drain the soaked millets and add them to the pan. Mix everything well.

·         Add the Nutrella soya chunks and mix again.

·         Pour in 2 cups of water or vegetable broth, stir to combine.

·         If using a pressure cooker, cover the lid and cook on medium heat for about 2-3 whistles.

·         If using a regular pan, cover with a tight-fitting lid and let it cook on low heat for about 20-25 minutes or until the millets are cooked through and the water is absorbed.

·         Once cooked, fluff the pulao with a fork.

·         Garnish with fresh coriander leaves.

·         Serve hot with a side greek yogurt.