Rajesh Kumar Enjoys a Flavorful Millet Samai Chawal Pulao from Chef Vikas Chawla

 

Millets are a nutritious and versatile "superfood." Recently, Chef Vikas Chawla prepared a delicious little millet pulao for actor Rajesh Kumar from "Binny and Family." Read on to discover their cooking session and an easy recipe!

Millets have become popular worldwide and are now a staple in many homes, even among celebrities. Chef Chawla, who opened India’s first millet-focused restaurant, showcased millets with a special dish for Rajesh Kumar, known for his role as Rosesh Sarabhai in "Sarabhai vs Sarabhai."

Chef Chawla created a vibrant little millet pulao using a traditional clay skillet. The colorful ingredients made the dish both appetizing and nutritious. Rajesh Kumar enjoyed it so much that he happily danced after tasting it and suggested pairing it with sambar.

How to Make Little Millet Pulao

Ingredients:

• 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
• Peanut oil for cooking
• 1 tsp cumin seeds
• 2–3 star anise
• ¼ tsp cloves
• ½ tsp ginger paste
• 2-3 green chilies, chopped
• 1 tsp red chili powder
• 4 tbsp raw peanuts, shelled
• 2 tbsp raisins (kishmish)

Method:

1. Prepare the Millet: Dry roast the millet in a pan for 2-3 minutes. Add 400 ml water, bring to a boil, then cover and cook for about 5 minutes until absorbed. Fluff with a fork and set aside.
2. Fry the Potatoes: Heat peanut oil in a separate pan. Fry the potatoes until golden and crispy. Drain on a paper towel, leaving 1 tablespoon of oil in the pan.
3. Sauté the Spices: Add cumin seeds, star anise, and cloves to the pan. Let them crackle, then add onion and ginger paste. Sauté for 2 minutes.
4. Cook the Vegetables: Add green chilies and tomatoes. Season with salt and red chili powder. Cook until tomatoes are soft, then add carrots and peas. Cover and cook for 4-5 minutes until tender.
5. Combine Everything: Gently mix the cooked millet with the vegetables. Stir in mint leaves and cook for another 2 minutes.
6. Garnish: Dry roast peanuts and raisins in a small pan until golden. Sprinkle on top of the pulao for extra crunch.
7. Serve: Enjoy your little millet pulao with raita or sambar!