Mighty Vegan Veggie Fox Millet Pulav ( Demolish your Veggie Quota)

So Many Veggies. So Many Feelings

This is for real my 6th post in January, and the damn month is not even over. I am on a blog binge, and it's likely to end at some random time you least expect it. So make merry with my sort-of-amazing vegan recipes now.

Remember how I am supposed to be off rice (and all other shitty carbs and sugary sweet things?) Yeah, so it's fox millet time. Shilpa, our friend, (and founder of Jus'Amazin, plant based treats) brought in some millet salad today, and told us she makes pulav/biriyani with it too. Aha, what a great slip of tongue, had she any idea I would go right to it and make some the very same night?

So I thought, let's get a crap ton of veggies in while we're at it. Because, you know us vegans don't get enough protein (there is plenty protein in vegetables, FYI)

So all you need is your standard masalas, some fox millet (easy to get these days in a bunch of stores), and all the veggies you can find in your fridge. It's nice and spicy, and I added mint and coconut too for a little bit of a south-indian twist.

Here's What You Need

1 cup fox millet

1 green pepper (capsicum)

1 onion

2 tomatoes

1 carrot

1 cup chopped spinach 

1/2 cup frozen or fresh peas

small punch of mint leaves

small bunch of cilantro (dhanya)

3 green chilies (less if you're a wimp)

6 pods of garlic

2 inches of fresh ginger

1 packet of your favorite ready-made biryani masala (I used Shaan bombay biryani)

1/2 cup fresh or dried coconut

1 teaspoon turmeric

1 teaspoon chili powder

6-8 pepper corns

2 pinches of mustard seeds

salt to taste

1/2 cup coconut milk

cooking oil

How to Make

Like hell I was going to experiment combining the masala and fox millet in one pot the very first time I used millet. So we did things separately to avoid an  epic fail. 

First you gotta add your cup of fox millet to about 11/2 cups of water and open cook it. You might need a little more water after the first 10 minutes of cooking. You'll need to cook it for about 20 min. 

Cooking them millets

Blend your ginger and garlic with a little water to make a paste. Now blend half the cilantro with your chilies and mint and make a green paste. Chop all the rest of your veggies.

In a pot, add two table spoons of oil. Add mustard seeds and peppercorns and then the fresh ginger-garlic paste. Now add your onions and fry for a couple of minutes. Add tomatoes, stir, then pour the green paste over it and mix. Now is a good time to add your packet of biryani masala, chili powder, turmeric, and salt. Mix it all up. Add the rest of your veggies (peppers, carrots, peas, spinach, or whatever you decided you want to use) and mix. Add your coconut milk and fresh/dried coconut. It should be a nice thick spicy gravy with veggies. Add a little bit of water and keep letting it cook. 

Once your millet is ready, spoon it into the gravy mixture and mix well. Let it all be in one pot now on low flame for 3-4 minutes. Serve in a bowls with some vegan peanut curd or sneak in some chips or something crunchy with it ( I won't tell)

Dinner is done!

Now go tell your veggie quota for the day what's up. 

That's right! You ate all you veggies. And it was delicious. 

Till next time!