Ingredients: Foxtail Millet 1 1/2 cup, onion sliced 2, carrots 1/2 inch pieces (2), french beans 1/2 inch pieces (15), green peas shelled 1 cup, salt as desired, cardamoms 8, black cardamom 1. cloves 15, cinnamon 1/2 inch stick, bay leaf 1, caraway seeds (shahi jeera) 1/2 tsp, ginger-garlic paste 1 1/2 tsp, turmeric powder 1 tsp, Red chilli powder 1 tsp, coriander powder 1 tsp, tomatoes 1 cup, garam masala powder 1 tsp, Lemon juice 1 tsp, food colour – a pinch (If desired), fresh coriander leaves chopped 2 tsp, Fresh mint leaves chopped 2 tsp.
- Boil Foxtail millet in four cups of salted boiling water with
- Cardamom , cloves and cinnamon until three-fourth done. Drain excess water and set aside.
- Boil all the chopped vegetables and keep aside. Add cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast in a thick bottom pan. Add tomatoes, ginger-garlic paste, deep fried onions, carrot, French beans, and boiled green peas. Sprinkle salt, cover and cook on medium heat for two minutes Add turmeric powder, red chilli powder, coriander powder garam masala powder and mix well.
- Simmer for two minutes. Arrange a layer of millet at the top over that arrange half the cooked vegetables. Sprinkle fried onions, lemon juice, food colour mixed in milk garam masala powder, the coriander leaves and the mint leaves. Cover with a lid and cook. Let it stand for five minutes. Serve hot.
NOTE: For chicken biryani in the place of vegetables chicken is to be substituted, the remaining whole procedure is the same.