Kuthiraivali Biryani (Barnyard Millet Vegetable Biryani with Soya Chunks)

Ingredients

• barnyard millet (kuthiraivali rice) — 500 g
• water — 1/2 litre (named in the method)
• ghee — 50 g
• oil — 50 ml
• cardamom — 4
• cashew nuts — 20 g
• ginger garlic paste — 3 tsp
• tomato — 2 (chopped)
• green chilli — 4
• dry chilli — 2
• carrot and beans — 50 g (chopped)
• green peas — 50 g
• soya chunks — 50 g (see 'adapted')
• pudina (mint) (as required)
• turmeric powder — 1 tsp
• curry masala powder — 2 tsp
• salt (as required)

Method

1. Heat the oil and ghee in a wide pan and fry the cardamom and cashews.
2. Add the ginger garlic paste and fry until it no longer smells raw.
3. Add the chopped vegetables one after another - tomato, chillies, carrot and beans, peas, soya chunks and mint - frying each well.
4. Add the curry masala powder, turmeric, salt and the 1/2 litre of water and bring it to a boil.
5. Pour the barnyard millet into the boiling liquid, cover and let it steam on low heat until cooked.