In recent years, millets have started gaining huge popularity in different parts of the world. These "superfood" has become a staple in many households. Even you can find many celebrities incorporating millets in their daily meals. A few days ago, Chef Vikas Chawla, renowned for launching India’s first millet-centric restaurant, treated actor Rajesh Kumar, famously known for his role as Rosesh Sarabhai in the popular series Sarabhai vs Sarabhai, to a special millet meal.
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He prepared a flavourful little millet pulao that looked vibrant and delicious with millet and onions. Taking to Instagram on Sunday afternoon, Chef Chawla documented the cooking process of this wholesome dish for the actor. Using a traditional clay skillet, Chawla added peas and onions to enhance the texture and flavours of the pulao. The sight of the vibrant ingredients coming together made the dish look not only delicious but also nutritious.
Rajesh Kumar, who is gearing up for his upcoming film Binny and Family, thoroughly not only enjoyed the dish but also its cooking process. After savouring a bite, he performed a playful dance, signaling his approval and delight. He even mentioned pairing the little millet pulao with sambar.
The post was shared with a caption that read, "I am delighted to visit Rajesh Ji's house @rajeshkumar.official in Mumbai for a millet lunch and cooking session. He is affectionately known as Rosech Sarabhai from the series "Sarabhai vs Sarabhai". He also congratulated Rajesh on his upcoming movie, highlighting how both his work with millets and the film aim to inspire future generations.
Here's how you can make little millet pulao at home.
Ingredients:
- 300 g little millet (organic, par-boiled)
- 100 g carrot, chopped
- 100 g peas, shelled
- 100 g potatoes, chopped
- 100 g onion, chopped
- 100 g tomato, chopped
- 20 g mint leaves, chopped
- peanut oil for cooking
- 1 tsp cumin seeds
- 2–3-star anise
- ¼ tsp cloves
- ½ tsp ginger paste
- 2-3 green chillies, chopped
- 1 tsp red chilli powder
- 4 tbsp raw peanuts, shelled
- 2 tbsp raisins (kishmish)
Method
- Dry roast the little millet in a pan for 2-3 minutes until fragrant. Add 400 ml of water, bring it to a boil, then lower the heat and cover the pan. Cook for about 5 minutes or until the water is absorbed.
- Once done, turn off the heat, fluff the millet with a fork, and set aside.
- While the millet is cooking, heat peanut oil in a separate pan for deep frying.
- Fry the chopped potatoes until golden brown and crispy. Drain them on a kitchen napkin to remove excess oil. After frying the potatoes, remove excess oil from the pan, leaving about 1 tablespoon of peanut oil.
- Add cumin seeds, star anise, cloves, and bay leaf to the pan, letting them crackle. Stir in the chopped onion and ginger paste. Sauté for 2 minutes on medium-high heat.
- Add chopped green chilies and tomatoes to the pan. Season with salt and red chilli powder. Cook the tomatoes until they turn soft and pulpy.
- Add chopped carrots and peas, cover the pan, and cook for 4-5 minutes until the vegetables are tender. Add the cooked millet to the pan with the vegetables and mix everything gently.
- Stir in the chopped mint leaves and cook for another 2 minutes. In a small pan, dry roast the peanuts and raisins for a minute or until golden and slightly crisp.
- Garnish the pulao with roasted peanuts and raisins for added crunch and sweetness. Enjoy with raita or sambar.