Sweet Potato Biriyani

Ingredients:

• 1/2 Cup Barnyard Millet
• 1/2 Cup Barnyard Millet
• 1/2 Cup Barnyard Millet
• 1 Cup Sweet potato cut into roundels
• 4 tbsp caramelized onions
• 2 tbsp Chopped coriander leaves
• 3 Garlic cloves
• 2 Cloves
• 1tsp each (coriander seeds, fennel seeds and cumin seeds)
• 1.25 tsp salt
• 1.25 tsp salt
• 1.25 tsp salt
• 1/2tsp each (pepper, red chillies)
• 1/4 tsp Turmeric powder
• 1  each (Bay leaf, Green cardamom, Big cardamom, Star anis)
• 1 inch cinnamon
• 1 tomato
• 1 Green chilli
• Oil for cooking
• Oil for cooking
• Oil for cooking

Directions:

1. Cook the Millet along with cloves, star anis, and big cardamom for 2 whistles.
2. Boil the sweet potato roundels in  a small cooker for  whistle by adding 1/4 cup water. Let them be firm. Once cooled, prick them with a fork.
3. In a pan dry roast coriander seeds, fennel seeds and cumin seeds. Remove.
4. Add 3 tbsp oil and shallow fry the  sweet potatoes till they become  crisp on both sides.
5. Grind the roasted spices to a fine powder along with pepper, chilli powder, green cardamom, bay leaf, turmeric powder and cinnamon.
6. Now add garlic cloves, green chilli, 2  tbsp caramelised onions and tomato by adding just a tbsp of water and grind to a smooth paste.
7. Add 2 tbsp oil in the pan, saute the masala paste with salt on medium heat till oil separates. Add sweet potatoes and let it absorb the spices for a minute.
8. Add 1/2 cup water and when it starts boiling, turn the heat to low.
9. Add the precooked millet and spread it evenly.
10. Add 2 tbsp caramelized onions and coriander leaves.  Cover the pan and cook on low heat for 10 minutes.
11. Switch off heat and open after 5 minutes.
12. Mix gently and serve.

Note:

1. Other millets like Kodo, Little, Foxtail or proso millet can be used for this recipe.

2. Can replace caramelized onions with fried onions and tomato by 1/4 cup thick curd.

3. Make sure the Millet is cooked upto 80% only. That’s why we are cooking it for only 2 whistles.