Barnyard Millet Mushroom Biryani Recipe
You will absolutely love this delicious and perfectly spiced Biryani which is made from barnyard millet cooked along with mushroom and whole spices. Serve it along with raita and papad for a delicious and healthy lunch or dinner. And the best part is is diabetic friendly too.
Barnyard Millet Mushroom Biryani Recipe is a flavorful one pot preparation made with barnyard millet which is popularly called as samvat, Kuthiraivali, Udalu and oodalu in other regional languages. It is considered to be a valuable ingredient during the season of fasting.
Barnyard Millet Mushroom Biryani Recipe is a healthy millet main course dish made along with button mushrooms. Whole spices like bay leaf, clove and cinnamon, with onion and ginger garlic, fresh coriander leaves all pressure cooked together to make this nutrition packed meal.
Millets are highly variable small seeded grasses that are cultivated as a crop, they are usually small in size and come in various color like white, brown, red and yellow. The barnyard millet have light brown color and is rich in Iron and Protein. So therefore very essential to be included into your everyday diet and perfectly diabetic friendly too.
Serve the Barnyard Millet Mushroom Biryani Recipe along with a spinach raita to go along with your meal.
If you are looking for more Mushroom Recipes here are some :
- 1-1/2 cup Barnyard Millet , washed and soaked in water
- 2 tablespoon Oil
- 1 Bay leaf (tej patta)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Star anise
- 2 sprig Curry leaves
- 2 Green Chillies , slit
- 6 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 2 Onions , sliced
- 300 grams Button mushrooms , cut into halves
- Salt , to taste
- 1 teaspoon Coriander (Dhania) Powder
- 1 teaspoon Black pepper powder
- 1 teaspoon Garam masala powder
- 1/2 cup Curd (Dahi / Yogurt)
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 1/4 cup Mint Leaves (Pudina) , finely chopped
How to make Barnyard Millet Mushroom Biryani Recipe
To begin making the Barnyard Millet Mushroom Biryani Recipe, prep all the ingredients and keep them ready.
Heat a pressure cooker with oil on medium heat.
Once hot, add all the whole spices, bay leaf, cardamom, cloves, cinnamon and star anise.
When these spices begin to sizzle, add in the curry leaves, ginger, garlic, onion and slit green chillies. Saute until the onions on medium low heat until the onions turn slightly caramelised.
Next add in the quartered mushrooms, salt, black pepper powder, garam masala powder. Saute for about a minute.
Reduce the heat; add in the curd, chopped coriander and mint leaves and the drained barnyard millet along with 1-1/2 cups of water.
Pressure cook for 2 to 3 whistles, turn the heat to low and simmer for 2 minutes and turn off the heat. Allow the pressure to release naturally.
Once the pressure has released, fluff the Barnyard Millet Mushroom Biryani with a fork and serve.
Serve the Barnyard Millet Mushroom Biryani Recipe along with a spinach Raita to go along with your meal.