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Updated: August 2, 2022, By Swasthi
Foxtail Millet Pulao – I have been using a variety of millets for more than 3 years, since the time I started solids for my younger son. To include millets in his diet, I had to experiment a lot and eventually we started liking them. One of the favorites has been foxtail millet called as Korralu in Telugu, Navane in Kannada and Thinai in Tamil. I use hulled millet and not the millets as it is. Millets are with the husk and don’t get cooked well. Hulled foxtail millets are called as Korra Biyyam in Telugu, Navanakki in Kannada and Thinai Arisi in Tamil.
Recipe Comments
If you are seriously trying to maintain a steady healthy weight or lose weight, try replacing white rice with foxtail millet.
I made this foxtail millet pulao for myself and my 4 year old sometime back for lunch. He enjoys millets and loves trying different varieties like
Millet upma and payasam.
Foxtail millet pulao is so simple to prepare, call it a biryani or a pulao and can easily make changes to suit your taste. It tastes delicious and goes perfect with any raita.
It takes only 25 minutes to cook this apart from the soaking time. For a nutritious and whole some meal, you can make this any time: breakfast, lunch or dinner. Winters are the best time to try this korralu pulao, since they are said to keep the body warm.
This is a diabetic friendly recipe and can also be enjoyed by women with gestational diabetes.
Photo Guide
How to make foxtail millet pulao
1. I soaked the millets for about one hour in warm water.
2. Chop the veggies. I use carrots, barabati beans, peas and onion. Mint leaves for flavouring. Keep these aside. You can even use potatoes too.
3. Heat oil in a pan, add the dry spices and fry till they crackle.
4. Add grated ginger or ginger garlic paste and fry till the raw smell goes off.
5. Add the veggies and mint. Fry for about 3 to 4 minutes
6. Add water and salt. Bring it to a boil, add drained millets and cook on a medium to low flame till soft cooked. If there is more water left, cook on high and evaporate it. Cooking on a low flame yields a flavourful millet pulao.
7. Towards the end. Switch off the stove and keep it covered for about 7 to 8 minutes.
Serve hot millet pulao with any raita
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Recipe Card
Foxtail Millet Pulao (Korralu Pulao)
4.96 from 46 votes
Foxtail Millet Pulao is a delicious wholesome and nutritious meal made with foxtail millet, mixed vegetables, spices and herbs.
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Comments
For best results follow the step-by-step photos above the recipe card
Prep Time10 minutes minutes
Cook Time15 minutes minutes
Total Time25 minutes minutes
Servings2
Ingredients (US cup = 240ml )
- ½ cup foxtail millet hulled / korra biyyam/ thinai arisi
- 1 ½ cups water
- Salt as needed
- 1 to 1 ½ tbsps Ghee or oil
- ½ to ¾ cup vegetables Chopped, (carrots, beans, peas, potatoes, small onion sliced)
- mint leaves Few, chopped
- 1 tsp grated ginger or ginger garlic paste
Dry spices
- 1 bay leaf
- 2 green cardamoms
- 4 Cloves
- Cinnamon stick Small
- 1 Star flower small, or few petals
- 1 strand mace
- ¼ tsp shahi jeera
Instructions
Wash and soak millets in lot of warm water for about one hour
Heat a pan with oil, saute dry spices till they begin to sizzle
Add ginger garlic paste and fry till you get a nice aroma
Add vegetables and mint, fry for 3 to 4 minutes, till the raw smell goes away
Pour water and add salt as needed
Bring it to a boil.
Drain off the water from millets, add them to the boiling water
Cook on a medium to low flame till they are cooked fully. Cook any excess moisture on a high flame just evaporate the water. Off the stove
Keep it covered for about 7 minutes.
Serve foxtail millet pulao with any raita.
NUTRITION INFO (estimation only)
Nutrition Facts
Foxtail Millet Pulao (Korralu Pulao)
Amount Per Serving
Calories 273Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 16mg1%
Potassium 119mg3%
Carbohydrates 40g13%
Fiber 5g21%
Protein 6g12%
Vitamin A 115IU2%
Vitamin C 2.7mg3%
Calcium 31mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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