Jhingora Pulao

Best for

Recipe

Ingredients

	1 cup	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	Chili , green, chopped
	1 cup	Mixed Vegetable , peas, carrots, beans, chopped
	2 cups	Water
	—	Salt , to taste
	1/4 teaspoon	Turmeric powder
	1/4 teaspoon	Red chili powder
	2 tablespoons	Cilantro , 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.