Fragrant, comforting, and easy to serve as a complete meal, Foxtail Millet Pulao (Korralu Pulao) is a vegetarian Indian main made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Indian
Ingredients
- ½ cup foxtail millet (hulled / korra biyyam/ thinai arisi)
- 1 ½ cups water
- Salt (as needed)
- 1 to 1 ½ tbsps Ghee (or oil)
- ½ to ¾ cup vegetables (Chopped, (carrots, beans, peas, potatoes, small onion sliced))
- mint leaves (Few, chopped)
- 1 tsp grated ginger (or ginger garlic paste)
- 1 bay leaf
- 2 green cardamoms
- 4 Cloves
- Cinnamon stick (Small)
- 1 Star flower (small, or few petals)
- 1 strand mace
- ¼ tsp shahi jeera
Method
- Wash and soak millets in lot of warm water for about one hour
- Heat a pan with oil, saute dry spices till they begin to sizzle
- Add ginger garlic paste and fry till you get a nice aroma
- Add vegetables and mint, fry for 3 to 4 minutes, till the raw smell goes away
- Pour water and add salt as needed
- Bring it to a boil.
- Drain off the water from millets, add them to the boiling water
- Cook on a medium to low flame till they are cooked fully. Cook any excess moisture on a high flame just evaporate the water. Off the stove
- Keep it covered for about 7 minutes.
- Serve foxtail millet pulao with any raita.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
