Little Millet Palak Corn Pulao Recipe

Cooking Directions

• STEP 1.Wash and soak little millet for 30 minutes. Drain and set aside.
• STEP 2.Heat oil in a pressure cooker and add cumin seeds, bay leaf, and cinnamon stick.
• STEP 3.Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and sauté for a minute.
• STEP 4.Add chopped spinach and cook until wilted. Then add sweet corn kernels and mix well.
• STEP 5.Add soaked little millet, salt, turmeric powder, and garam masala. Mix everything well.
• STEP 6.Add water and pressure cook for 3 whistles. Let the pressure release naturally.
• STEP 7.Fluff the pulao with a fork and serve hot with raita or yogurt.

Cooking Tips

• You can add vegetables like carrots, peas, or bell peppers for added nutrition and flavor.
• Adjust the spice level according to your preference by adding more or less garam masala.
• Make sure to soak the little millet before cooking to ensure even cooking and fluffy texture.

Storage and Serving

• Leftover pulao can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop before serving.
• Serve the pulao hot with a side of raita or yogurt for a complete and satisfying meal.