Fox Tail Millet(Thinai Arisi) Veg Biryani

                                

Ingredients

1 Cup Foxtail Millet (Thinai Arisi in Tamil)
4 tsp. refined oil
4 tsp. Ghee
1 to 1.5 cup chopped vegetables (Carrot/Beans/Potato)
Handful of Mint and Coriander leaves
3 tsp. ginger garlic paste
1 onion finely chopped or few small onions finely chopped
1 tomato finely chopped
2 tbsp. Curd/Yoghurt
1/2 spoon chili powder
3 green chilies slit vertically
Salt as needed

Spices
1 bay leaf
1 cinnamon stick
2 green cardamoms
2 cloves
1 star anise
1/4 tsp. Fennel seeds

    

Step by step with pictures

Wash the millet and soak it in water for an hour
Heat the Pan with 4 tsp. oil and 3 tsp. ghee, add all the spices and sauté for few seconds
Add onions and little salt, fry till golden brown, Add Ginger Garlic paste and sauté for a min
                    

Add green chilies, tomato and fry until tomatoes turn mushy

Add Potato and fry for another 3 min
Add Carrot/Beans and fry for another 2 min,
Add chili powder and give a quick toss
                                        

Add Mint/Coriander leaves, sauté for 1 min, Add Curd and sauté for 2 min

  


Pour water (4 cups) and add salt as required, Let it boil for few min

                                          

Drain the millet, add to the boiling water
Cook for 10-15 min in medium flame (If the biryani has more water, cook on high flame to evaporate the water).Turn off the stove.
Add 1 tsp. of ghee and mix gently.
                                           

Cover it for about 5 min

Ready to be served!!!

Method

Wash the millet and soak it in water for an hour
Heat the Pan with 4 tsp. oil and 3 tsp. ghee, add all the spices and sauté for few seconds
Add onions and little salt, fry till golden brown, Add Ginger Garlic paste and sauté for a min
Add green chilies and tomato and fry until tomatoes turn mushy
Add Potato and fry for another 3 min
Add Carrot/Beans and fry for another 2 min, Add chili powder and give a quick toss
Add Mint/Coriander leaves, sauté for 1 min, Add Curd and sauté for 2 min
Pour water (4 cups) and add salt as required, Let it boil for few min
Drain the millet, add to the boiling water
Cook for 10-15 min in medium flame (If the biryani has more water, cook on high flame to evaporate the water).Turn off the stove.
Add 1 tsp. of ghee and mix gently.                                
Cover it for about 5 min

Ready to be served with Raita!!!

***Peas/Cauliflower/Broccoli/mushroom veggies can also be used.
* The first ever recipe which I have learnt from my mom...Thank you Amma!!!