Varagarisi Pudhina Briyani - Kodo Millet Mint Briyani

#VaragarisiPudhinaBriyani  #KodoMilletMintBriyani : #Varagarisi is known as #KodoMillet in English.
Millets are small seeded grass that grow well in dry areas as rain fed crops.
Varagarisi - Varagu - Kodo Millet looks like sego and can be cooked like rice.

I have prepared Upma, Sundal, Pongal and Payasam using this millet. Now let me present the method of preparing Pudhina Briyani with Kodo millet [ Varagarisi ].

Ingredients :
1/2 cup                                         Varagarisi
1                                                   Onion, sliced
2                                                  Green Chilly, split lengthwise
1                                                  Carrot, chopped
8 cloves                                        Garlic
1/2 inch                                        Ginger
1 cup                                            Mint leaves [ Pudhina leaves ]
1/4 cup                                         Coriander leaves chopped
2                                                  Brinji leaves
1 Tsp                                           Cumin
1/2 Tsp                                        Fennel
2                                                  Cardamom
4                                                  Clove
1 inch long                                    Cinnamon
4 Tsp                                           Oil
1 Tsp                                           Salt
1/2 cup                                         Milk
1/2 cup                                        Water

For Thayir pachadi :
inside of banana flower [ vazhaipoo ], chop nicely
1 small size                      Onion. chop nicely
2 Tsp                              Carrot grated
1/2                                  Tomato, chop nicely
1 Tsp                              Coriander leaves chopped
1/4 Tsp                           Salt
1/2 cup                           Curd
1/4 cup                           Water [ optional ]
4                                    Curry leaves chopped

Method :
Grind ginger and garlic in a blender into a nice paste.
Wash and remove stones from kodo millet.
Soak in water.
Heat a pressure cooker on a stove over a medium flame with oil.
Splutter cumin, fennel, cardamom and cloves.
Then add brinji leaves and cinnamon stick.
Then add green chilly and onion.
Saute till onion slightly turns to golden color.
Then add ginger garlic paste.
Saute till its raw taste goes off.
Now add carrot and saute or few seconds.
Drain water completely from soaked kodo millet.
Keep the burner at HIGH and add soaked kodo millet.
Keep stirring until the grains become bright white.

Finally add chopped mint leaves and coriander leaves.
Saute for few seconds and then add salt, water and milk.

Mix well and close the lid with weight on.

Pressure cook for 1 whistle and 5 minutes at SIM.

Combine all the ingredients in a bowl and mix well.

Open the cooker only after the steam has completely subsided.

Mix well with a fork or ladle gently.
Garnish with coriander leaves.

Serve hot with Vazhaippo Thayir Pachadi






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Recipe Index

Tiffin Varieties

Mint Briyani

Mint Briyani : I have developed a mint bed in my garden. So now all my preparations are with these aromatic mint leaves only. In that series I recently prepared vegetable briyani with lots of mint - pudhina leaves. Here let me present the method of preparation.

Ingredients :

1/2 cup                                          Basmati rice
1 cup                                            Mint [ Pudhina ] leaves
1/4 cup                                         Coriander leaves chopped
1                                                  Onion, slice into thin strips
1                                                  Tomato, chop nicely
1/4 cup                                         Cauliflower pieces
1                                                  Capsicum, chop nicely
1                                                  Carrot chopped
1                                                  Green chilly, slit into two
8 cloves                                        Garlic
1 inch long piece                            Ginger

4                                                  Cloves
2                                                  Cardamom
2                                                  Bey leaves
2                                                  Star anise
1 inch long                                    Cinnamon stick
1/2 Tsp                                         Cumin
1/2 Tsp                                         Fennel

1/4 Tsp                                         Red chilly powder
1/2 Tsp                                         Coriander powder
1/4 Tsp                                         Cumin powder

3 Tsp                                            Oil

Method :
Grind ginger and 4 cloves of garlic into a smooth paste. Set aside.
Grind 1/2 cup of mint and 1/4 cup of coriander ( keeping aside a small amount to garnish ) into a smooth paste. Keep aside.
Keep a cooker on a stove with oil over a medium flame.
Splutter cumin and fennel and then add all the spices given.
Then add green chilly and saute for few seconds.
Then add chopped garlic and then onion.

Saute until onion turns golden brown.
in the meantime wash rice once and soak in water. Keep aside.
Then add ginger garlic paste and saute until its raw smell goes off.
Now add tomato and saute for five minutes.
Then add carrot, cauliflower, all the given powders and mint-coriander paste.

Saute for 2 minutes and then add rice.
Keep stirring until the rice turns bright white in color.
Now add rest of the mint leaves and salt.

Add 1 cup of water and mix well.
Close the lid and pressure cook for 3 whistles and 3 minutes at SIM.

Now keep a kadai with 1/2 Tsp of oil over a slow flame.
Add chopped capsicum and 2 pinches of salt.
Saute until gives out aroma and half cooked.

Turn off the stove and transfer the sauteed capsicum into a small bowl.

Open cooker after the steam subsides.
Add sauteed capsicum and mix well without mashing the rice.

Serve hot by adding a spoon of ghee. Nice accompaniment is Thayir pachadi.

Goes well with Paneer masala gravy or Vegetable kuruma.