Millet-Egg Biryani

Ingredients:

¼ cup millet (foxtail, little, or barnyard millet work well)

2 boiled eggs, peeled

½ small onion, thinly sliced

½ small tomato, chopped

1 teaspoon ginger-garlic paste

1 small green chili, slit (optional)

½ teaspoon biryani masala (or garam masala)

¼ teaspoon turmeric powder

½ teaspoon red chili powder

½ teaspoon cumin seeds

1 small bay leaf (optional)

1 small cinnamon stick (optional)

1–2 cloves (optional)

1 tablespoon oil or ghee

¾ cup water

Salt, to taste

Fresh mint leaves or coriander leaves, for garnish

Lemon wedge, to serve

Directions:

Rinse millet thoroughly and soak for 10–15 minutes. Drain and keep aside.

Heat oil/ghee in a pan. Add cumin seeds, bay leaf, cinnamon stick, and cloves.

Sauté for a few seconds.

Add sliced onions and fry till golden brown.

Add ginger-garlic paste and green chili. Sauté till the raw smell goes away.

Add turmeric powder, red chili powder, and biryani masala. Stir for a few seconds.

Add chopped tomatoes and cook until mushy and oil starts to separate.

Gently add the boiled eggs (you can cut them in half or keep whole) & toss them in the masala.

Add the soaked millet and stir gently to coat with the masala.

Add ¾ cup water and salt. Bring to a boil.

Cover & cook on low flame for about 15 minutes, or until millet is cooked and water is absorbed.

Let it sit covered for 5 minutes. Fluff gently with a fork.

Garnish with fresh mint/coriander and a squeeze of lemon juice.

Serve hot with raita or a simple salad!