Kodo Millet Pulao is a healthy, flavorful one-pot recipe prepared with millets, vegetables, and a few Indian spices in an Instant Pot Pressure Cooker or Stovetop. I used Kodo millet (Araka in Kannada) for making this pulao. You can substitute it with foxtail millet or little millet.
Millets are Ancient Grains. They are naturally gluten-free. Growing up in a South Indian home, millets are a staple in our diet, enjoyed in various forms like jowar rotti, ragi mudde, ragi ambli, millet upma, and more.
Today, I'm sharing a Kodo Millet Pulao recipe, which is very similar to my Karnataka-style vegetable pulao. In this pulao recipe, vibrant green masala paste made from mint and coriander leaves is added to elevate the flavors. You can pair this pulao with yogurt or raita of your choice.
Millets can be used as a healthier alternative to rice. If you like millets, check out more Indian Millet Recipes
Jump to:
Health Benefits of Kodo Millet?
In addition to all the general millet characteristics (gluten-free, low glycemic index, high fiber, etc.), Kodo millet has a high antioxidant content.
| English | Hindi | Kannada | Tamil | Telugu |
| Kodo Millet | Kodra | Araka | Varagu | Arikelu |
Ingredients
Then, gather all the ingredients required to make millet pulao.
- Millets: I used kodo millet, you can use any variety.
- Vegetables: Chop all the vegetables like carrots, green beans, and capsicum lengthwise, and use frozen peas. Chop onion lengthwise.
- Spices: Bay leaf, cumin seeds, turmeric powder, and garam masala.
How to Make Kodo Millet Pulao in Instant Pot
Soak 1 cup of kodo millet in sufficient water for 15-20 minutes. If you are in a hurry, skip this step. In this recipe, I didn't soak millets.
Take all the ingredients listed under "To Grind" into a mixer grinder
- 2 tablespoons onion
- 1 inch ginger
- 3 cloves garlic
- 3 green chillies
- ¼ cup mint (pudina)
- ¼ cup coriander leaves (cilantro)
- 2 cloves
- 1 inch cinnamon stick
- 1 cardamom
- ½ teaspoon fennel seeds (saunf), optional
Blend to a smooth paste.
Press SAUTE on Instant Pot. Add 2 tablespoons oil (or ghee), and once it's hot, add 2 bay leaves and 1 teaspoon jeera, and saute for 30 seconds till jeera splutters. Then, add 1 stalk of curry leaves.
Then add 1 large sliced onion and saute for 2-3 minutes until they turn soft and light brown – stir regularly.
Next, add ground mint and coriander paste and saute for 2-3 minutes until the raw smell disappears.
Add 2 cups of mixed vegetables (carrot, beans, green peas, and capsicum) and cook for a minute.
Then add rinsed millet, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, salt, and 2 cups water and mix everything well. Adjust seasoning at this stage.
Close the lid on the pot, and turn the pressure valve to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and the timer to 6 minutes.
Once the pot beeps, Wait for Natural Pressure Release (NPR).
Remove the lid away from you. Squeeze juice of half a lime and garnish with 2 tablespoons of coriander leaves.
Pressure Cooker Vegetable millet pulao is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow the same process as the Instant Pot.
- Close the lid, place a whistle, and cook for 2 whistles on medium flame.
- After pressure has been released, naturally, fluff the millet gently, squeeze some lime juice, and garnish with cilantro.
Stovetop Pot Method
- Follow the same process as the Instant Pot. Add rinsed millet, turmeric powder, garam masala powder, salt, and water and mix everything well.
- Let everything come to a boil. Then reduce the flame to low and tightly cover the vessel with a lid. Cook on a very low flame until all the water has evaporated. Stir occasionally.
- Then switch off the flame and let it rest covered for at least 10 minutes. Fluff up the millet gently. Squeeze some lime juice and garnish with coriander leaves.
What to Serve with Kodo Millet Pulao?
Serve Kodo Millet Pulao with plain yogurt, cucumber raita, papad, and pickle. But it can be served with vegetable kurma as well.
Expert Tips
- I usually use Manual/Pressure Cook mode for cooking millets. It works perfectly and also takes less time. If you are in a hurry, at least give some time, about 5 minutes, before you release the pressure manually (5 minutes NPR).
- Soaking millet is not mandatory. In this recipe, I didn't soak the millets. But if you have time, you can soak for 15-20 minutes and reduce the water by ¼ cup.
- Always keep an eye on the time and do not overcook. Millets should not be mushy, I like millets to be perfectly cooked and separated.
- I kept the spices mild; you can add more spices as per your preference.
Variations
- Dont have Kodo millet? You can make this millet pulao with little millet (samai) or foxtail millet, too, barnyard tastes equally good.
- You can replace millet with rice or quinoa.
- In this recipe, I used fresh vegetables. But you can also use frozen vegetables.
Millet Pulao Recipe (Kodo Millet Pulao)
Ingredients
- 1 cup kodo millet
- 2 cups mixed vegetables (carrot, beans, green peas and capsicum)
- 2 tablespoons oil (or ghee)
- 2 bay leaves
- 1 teaspoon cumin (jeera) seeds
- 1 stalk curry leaves
- 1 large onion
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon garam masala powder
- salt to taste
- 2 cups water
- juice of half lime
To Grind:
- 2 tablespoons onion
- 1 inch ginger
- 3 cloves garlic
- 3 green chillies
- ¼ cup mint (pudina)
- ¼ cup coriander leaves (cilantro)
- 2 cloves
- 1 inch cinnamon stick
- 1 cardamom
- ½ teaspoon fennel seeds (saunf) optional
Instructions
Preparation:
- Chop all the vegetables like carrot into cubes, beans, capsicum lengthwise as in the image and use frozen peas. Chop onion lengthwise.
- Soak Araka or Kodo Millet in sufficient water for 15-20 minutes. If you are in a hurry, skip this step. In this recipe, I dint soak millets.
- Take all the ingredients listed under "To Grind" into a mixer grinder and blend to a smooth paste.
Instant Pot Method:
- Press SAUTE mode on Instant Pot. Add oil or ghee and once it's hot, add the bay leaves, jeera, saute for 30 secs till jeera splutters. Then add curry leaves.
- Then add sliced onions and saute for 2-3 minutes until they turn soft and light brown – stir regularly.
- Next, add ground mint coriander paste and saute for 2-3 minutes until the raw smell disappears.
- Add mixed vegetables and cook for a minute.
- Then add rinsed millet, turmeric powder, garam masala powder, salt, and water and mix everything well. Adjust seasoning at this stage.
- Close the lid on the pot, and turn the pressure valve to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and the timer to 6 minutes.
- Once the pot beeps, Wait for Natural Pressure Release (NPR).
- Remove lid away from you. Squeeze some lime juice and garnish with cilantro (coriander leaves).
- Kodo Millet Pulao is ready. Serve with Raita or plain yogurt.
Indian Pressure Cooker Method
- Follow the same process as the Instant Pot. Close the lid, place a whistle, and cook for 2 whistles on medium flame.
- After pressure has been released, naturally, fluff the millet gently, squeeze some lime juice, and garnish with cilantro.
Stovetop Pot Method
- Follow the same process as the Instant Pot. Add rinsed millet, turmeric powder, garam masala powder, salt, and water and mix everything well.
- Let everything come to a boil. Then reduce the flame to low and tightly cover the vessel with a lid. Cook on a very low flame until all the water has evaporated. Stir occasionally.
- Then switch off the flame and let it rest covered for at least 10 minutes. Fluff up the millet gently. Squeeze some lime juice and garnish with coriander leaves.
Notes
- Dont have Kodo millet? You can make this millet pulao with little millet (samai) or foxtail millet too, barnyard tastes equally good.
- I usually use Manual/Pressure Cook mode for cooking millets. It works perfectly and also takes less time. If you are in a hurry, at least give some time, about 5 minutes, before you release the pressure manually (5 minutes NPR).
- You can replace millets with rice or quinoa.
- Soaking millets is not mandatory. In this recipe, I dint soak the millets. But if you have time you can soak for 15-20 minutes and reduce water by ¼ cup.
- Always keep an eye on the time and do not overcook. Millets should not be mushy, I like millets to be perfectly cooked and separated.
- In this recipe, I have used fresh vegetables. But you can also use frozen vegetables too.
- I kept the spices mild, you can add more spices as per your preference.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Sam
Hello!
Thank you so much for this recipe!
I tried it and was struggling with the "grinding" part, ingredients were sticking in the grinder walls, and it was not really ground to a fine paste. Is there something I can do or add to prevent this from happening?
Thank you again!
Bhavana Patil
Hi Sam, i hope you added some onions, that should help to blend to paste.. You may add fresh grated coconut while blending. Otherwise, instead of blending, add the whole spices directly to oil, add the ginger garlic paste and finely chopped mint after sauting onions.
Sam
Hi Bhavana, thank you very much for your answer, much appreciated!
Kerrin
I followed the instructions exactly, but it appears too much water was added. Also 6 minutes with a natural release left the kids millet mushy. The flavor profile is good.
Bhavana Patil
Hi Kerrin, I am so sorry to hear that. The measurements have worked perfectly many times. But i will check again, thanks for sharing!
Hemina
hi
looks delicious.. will definitely try this. can u tell me measure ment of millet ans water for pulao
Bhavana Patil
Hi Hemina, All details in the blog. Hope this helps
Van
Made it exactly the same way in Instant pot. Turned out very Tasty and very delicious. Thanks for a wonderful recipe. Definitely a keeper.
bhavana
Thank you so much for sharing your feedback.Glad you liked the recipe.