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Little Millet Pulao | Samai Millet Pulao

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Cuisine: Indian, indian cuisine
Author: Rekha Kakkar


  • 300 g Little Millet organic par boiled
  • 100 g carrot chopped
  • 100 g Peas shelled
  • 100 g Potatoes chopped
  • 100 g onion Chopped
  • 100 g tomato Chopped
  • 20 g mint leaves chopped
  • 1 Tbsp Peanut Oil for pulao
  • Some peanut oil for deep frying
  • 1 teaspoon cumin seed
  • 2-3 Star anise
  • ¼ teaspoon cloves
  • ½ teaspoon ginger paste
  • 2-3 green chilli chopped
  • 1 teaspoon Red chilli powder
  • 4 Tbsp Raw peanuts shelled
  • 2 Tbsp Kishmish/raisins


  • Take a pan and dry roast the little millet for 2-3 minutes. Add 400ml of water, once water starts to boil and cook it covered on slow for 5 minutes.
  • Switch off the heat, when water is absorbed fluff it with fork and use in the recipe.
  • When Little millet is cooking in the side you can prepare a tempering or tadka for it.
  • In a separate pan heat up the oil for deep frying and fry the chopped potatoes till light brown and drain them on to a kitchen napkin.
  • Now take out all the oil from pan and leave just 1 tablespoon peanut oil in the pan, add cumin seeds, cloves, star anise and bay leaf. Add chopped onion and ginger too.
  • Fry them for 2 minutes on medium high heat and add finely chopped green chilli and tomatoes. Also add salt and red chilli powder.
  • Cook the tomatoes till pulpy and add chopped carrot and peas, cook them for 4-5 minutes while covered and then add cooked little millet.
  • Mix everything gently and add chopped mint leaves, cook for 2 more minutes and serve it hot.