Simple Millet Pilaf

1. 1
   prep

   Rinse and soak the millet.

   Wash the foxtail millet under running water until the water runs clear. Soak in enough fresh water to cover for 20 minutes, then drain completely.

   TIPSoaking softens the millet and helps it cook faster with a fluffier texture.
2. 2
   temper · ~1 min

   Temper the whole spices.

   1.Heat oil in a heavy-bottomed pan over medium heat until shimmering.

   2.Add cumin seeds and let them sizzle for 30 seconds.

   3.Add the cinnamon stick, crushed cardamom pods, cloves, and bay leaf. Sauté until fragrant, about 20 seconds.

   TIPKeep the heat medium — whole spices burn quickly and turn bitter.
3. 3
   saute · ~5 min

   Sauté onions, ginger, and chili.

   1.Add the sliced onion to the pan and cook until soft and translucent, about 4 minutes.

   2.Stir in the chopped ginger and slit green chili. Sauté for 1 minute until the raw aroma fades.
4. 4
   saute · ~2 min

   Toast the millet.

   Add the drained millet, diced carrot, and green peas to the pan. Stir gently for 2 minutes to coat the grains with oil and lightly toast them.

   TIPToasting the millet grains deepens their nutty flavor.
5. 5
   simmer · ~15 min

   Add water and cook the pilaf.

   1.Pour in 2.25 cups of water and add the salt. Stir once to combine.

   2.Bring the liquid to a rolling boil, then immediately reduce the heat to low.

   3.Cover the pan with a tight-fitting lid and let it simmer undisturbed for 15 minutes.

   TIPDo not lift the lid during cooking — the steam is essential for even, fluffy millet.
6. 6
   rest · ~5 min

   Rest, then fluff.

   Turn off the heat and let the pilaf rest, covered, for 5 minutes. Remove the lid and fluff gently with a fork.

   TIPResting prevents the pilaf from becoming mushy and allows the grains to separate.
7. 7
   garnish

   Finish with lemon and coriander.

   Drizzle lemon juice over the pilaf and sprinkle with fresh chopped coriander leaves. Toss lightly and serve hot.

Cuisines we love