Cooking time : 10 mins
Serving : 3-4
Ingredients:
Roasted Foxtail millet ( thinai arisi) - 1 cup (1 cup-200 ml, dry roast until it gets roasted slightly and a nice aroma comes)Mixed Sprouts - 1 1/2 cup (I have used black channa, white channa, green moongdal, green peas)
Onion - 1 (thinly sliced)
Tomato - 1 (medium size, sliced)
Ginger garlic paste - 1 tbsn
Green chilli - 2 (slitted)
Mint leaves - 1/2 cup (chopped)
Coriander leaves - a handful (chopped)
Turmeric - 1/4 tspn
Red chilli powder - 1 tspn
Biriyani masala - 3/4 tspn
Bayleaf - 2
Fennel seeds - 1 tspn
Lemon juice - 1 tspn
Oil - 1 tspn
Ghee - 2 tspn
Salt to taste
Method:
1. Grab all the ingredients.
2. Switch on the IP. Press the saute mode. Add oil, ghee, bayleaf, fennel seeds.
3. Add onions and saute till it becomes light golden brown.
4. Add ginger garlic paste and saute till the raw smell goes.
5. Add tomato and saute till it becomes mushy.
6. Add mint leaves, half of coriander leaves. Add mixed sprouts, turmeric, salt, red chilli powder, biriyani masala. Saute for about 2 mins.
7. Add the rinsed millet. Mix well. Add 2 cups of water, lemon juice, remaining coriander leaves. Mix well. Check for the salt.
9. Close the lid. Press the manual for 6 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.
10. Open the lid. Mix gently.
11. Healthy protein rich sprouts biriyani is ready to serve with cucumber raita.
Notes:
You can use store bought biriyani masala too. Or you can add garam masala.While checking for the salt before closing the lid in any biriyani and pulao varieties, the salt level must be a bit high. The output will be a perfect salt level of biriyani.
PRESSURE COOKER METHOD:
After adding the rice and once it starts boiling close the lid. Put the weight and keep it in very slow flame for about 10 mins. No need of whistle sound. Then after 10 mins switch off. Open the cooker once the pressure subsides.
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