Millets are small seeds like grains that are slightly sweet, nutty and most important carry lot of health benefits. There are many varieties of millet and today let’s take a look at little millet/ samai (in tamil), kutki (in hindi). Little millet like any other millet is rich in protein, fiber, acts as antioxidants and combats with diabetes. Millets are suitable for all age groups, though millets taste a bit different from basmati rice or regular rice as the health benefits are immense so its okay to compromise on taste . . I tried making brinji with millets in INSTANT POT for the first time and it came out really well so thought to share the recipe in the blog. Brinji is a kind of biryani prepared with veggies, spices and coconut paste which makes the dish stand out from regular biryani. So let’s get to the making!
You may be interested in other millet recipes below:
- Proso millet upma
- Barnyard millet idli
- Kambu vermicelli upma
- Finger millet idli
- Finger millet kanji
- Kambu sweet semiya
[sam id=”1″ codes=”true”]
- 1. Little millet / Samai– 1 cup
- 2. Water – 1 ½ cups
- 3. Onion – 1 (small sized)
- 4. Veggies – ½ cup (carrot, beans and green peas)
- 5. Mint – ½ cup
- 6. Salt – to taste
- 7. Garam masala powder – 1 tsp
- 8. Turmeric powder - 1/4 tsp
- 9. Oil – 1 tbsp
- 1. Grated Coconut- ¼ cup
- 2. Ginger- 1 small chunk
- 3. Garlic- 1
- 4. Green – 1 (big)
- 5. Fennel seeds- ¼ tsp
- 1. Bay leaf – 1
- 2. Clove – 2
- 3. Cardamom - 1
- * 1 cup = 235 ml
- Wash and soak little millet in water for 10 to 15 minutes.
- In a blender add grated coconut, ginger, garlic and fennel seeds. Grind it into fine paste adding little water. (I used around 1/3 cup water while grinding) keep the ground paste aside.
- Now chop carrot, beans and keep green peas ready. Slice onions thin and chop mint finely.
- Now switch on “SAUTE MODE“ and heat oil. When the pot is hot enough add whole spices, when aromatic add sliced onions and mint. Saute well.
- Now add chopped veggies, green peas, salt, turmeric powder and garam masala powder. Saute the veggies in oil for 1 to 2 minutes.
- When veggies look sauteed add the coconut paste and mix well. Allow it to cook till the raw smell of the paste goes. (This should take about 2 to 3 minutes)
- Now add soaked millet, and water. Mix well and check for salt. Now switch off "SAUTE MODE" and switch on “PRESSURE COOK” for 4 MINUTES on high. After 4 minutes do “NATURAL RELEASE”.
- When the brinji is done fluff it with a fork or spatula from the sides and serve it hot with raita of your choice!
How to make millet brinji with step by step images
- Wash and soak little millet in water for 15 minutes.
- In a blender add grated coconut, ginger, garlic and fennel seeds. Grind it into fine paste adding little water. (I used around 1/3 cup water while grinding) keep the ground paste aside.
- Now chop carrot, beans and keep green peas ready. Slice onions thin and chop mint finely. Now switch on “SAUTE MODE“ and heat oil. When the pot is hot enough add whole spices, when aromatic add sliced onions and mint. Saute well.
- Now add chopped veggies, green peas, salt, turmeric powder and garam masala powder. Saute the veggies in oil for 1 to 2 minutes.
- When veggies look sauteed add the coconut paste and mix well. Allow it to cook till the raw smell of the paste goes. (This should take about 2 to 3 minutes). Now the veggies will be half cooked and since the millet is soaked 1 1/2 cups of water i used for 1 cup of millet, if you haven’t soaked the millet use around 2 cups of water.
- Now add soaked millet, and water. Mix well and check for salt. Now switch off “SAUTE MODE” AND “PRESSURE COOK” for 4 MINUTES on high. Put the vent in sealing position. After 4 minutes do “NATURAL RELEASE”.
- When the brinji is done fluff it with a fork or spatula from the sides and serve it hot with raita of your choice!
[sam id=”2″ codes=”true”]