Looking for a light yet satisfying meal? This Coconut Milk Pulao with Barnyard Millet is your answer! Packed with nutrients and cooked in creamy coconut milk, it’s naturally gluten-free, easy to make, and full of flavor. Whether it’s a quick lunch or a wholesome dinner, this one-pot recipe brings comfort and health together in every bite.
Ingredients for millet recipes
- 1 cup barnyard millet (kuthiraivali in Tamil)
- 1 cup coconut milk (fresh or canned)
- 1 ½ cups water
- 1 small onion, finely sliced
- 1 small carrot, diced (optional)
- 1–2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp ghee or coconut oil
- ½ tsp cumin seeds
- ½ tsp black peppercorns
- 1–2 cloves
- 1 small cinnamon stick
- Salt, to taste
- Fresh coriander leaves, for garnish
Instructions
- Rinse the millet:
Wash the barnyard millet thoroughly under running water. Soak for 10–15 minutes and drain. - Prepare the tempering:
In a pan, heat ghee or coconut oil over medium heat. Add cumin seeds, black peppercorns, cloves, and cinnamon. Sauté until fragrant - Saute vegetables:
Add sliced onions and green chilies. Sauté until onions turn translucent. Add ginger-garlic paste and sauté for another 1 minute - Cook the millet:
Add the soaked millet and sauté for 2–3 minutes to lightly toast it - Add liquids:
Pour in the coconut milk and water. Add salt to taste. Stir well and bring to a gentle boil. - Simmer:
Reduce heat, cover, and cook for 12–15 minutes, or until the millet is cooked and liquid is absorbed. - Garnish and serve:
Fluff the pulao with a fork. Garnish with fresh coriander leaves. Coconut Milk Pulao with Barnyard Millet is ready. Serve hot with raita or a simple salad.
Tips
- For extra flavor, add a few curry leaves while tempering.
- You can toss in some peas or bell peppers for a colorful pulao.
- Use light coconut milk for a less rich version.
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