Biryani without the rice
Biryani, with the rice swapped for foxtail millet, the spices, herbs, nuts and raisins all still there.
Millet sits lower on the glycaemic scale than rice, with more fibre, so it fills you and helps steady blood sugar. In one taste test, people rated the millet version as good as the rice one, or better. A recipe from Isha's kitchen.
What would the swap change, on your plate?
What you'll need
- 1½ cups foxtail millet, washed and soaked 45 to 60 minutes
- 1 cup mixed vegetables (peas, carrots, bell peppers), chopped
- ½ cup tomatoes, chopped
- ½ cup yogurt
- ¼ cup coriander (cilantro), chopped
- ¼ cup mint, chopped
- ¼ cup almonds, sliced
- ¼ cup raisins
- 1 tsp cumin seeds
- 1 tsp ginger, grated
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- 1 tbsp vegetable oil
- 2 tbsp ghee
- ¼ cup water
- Salt to taste
Method
Heat the oil in a large pan over medium heat. Add the cumin seeds, tomatoes, the spices (turmeric, chilli and garam masala) and a little salt, cover, and cook 4 to 5 minutes, until the tomatoes are soft.
Stir in the ginger and cook a minute, then add the vegetables and sauté until they soften.
Drain the millet and stir it in, then the yogurt, then the coriander, mint, almonds and raisins.
Add the ghee and water, cover, and cook on low 15 to 20 minutes, until the millet is done and fragrant. Rest, covered, 5 minutes.
Serve hot, with a little more coriander, mint, almonds and raisins on top.
Make it a few times, and notice whether millet leaves you lighter than the rice version, and as satisfied.