Jhingora Pulao

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Recipe

Ingredients

1 cup	jhingora (barnyard millet)
2 tablespoons	ghee
1 medium	onion, thinly sliced
1 medium	tomato, chopped
1 teaspoon	cumin seeds
1 inch	ginger, grated
2 cloves	garlic, minced
1 small	green chili, chopped
1 cup	mixed vegetables (peas, carrots, beans), chopped
2 cups	water
—	salt to taste
1/4 teaspoon	turmeric powder
1/4 teaspoon	red chili powder
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash the jhingora thoroughly under running water and soak it in water for 15 minutes.
2. 2 Heat ghee in a pan over medium heat.
3. 3 Add cumin seeds and let them splutter.
4. 4 Add sliced onions and sauté until they turn golden brown.
5. 5 Add ginger, garlic, and green chili, and sauté for another minute.
6. 6 Add chopped tomatoes and cook until they become soft.
7. 7 Stir in the mixed vegetables and cook for 2-3 minutes.
8. 8 Drain the soaked jhingora and add it to the pan.
9. 9 Add water, salt, turmeric powder, and red chili powder. Mix well.
10. 10 Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the jhingora is cooked and the water is absorbed.
11. 11 Turn off the heat and let it sit covered for 5 minutes.
12. 12 Fluff the pulao with a fork and garnish with fresh coriander leaves before serving.