Follow these steps for perfect results
Sugar
Masoor Dal (Whole)
Cinnamon Stick (Dalchini)
Foxtail Millet
washed
Cumin Seeds (Jeera)
Whole Egg
fried
Onion
sliced
Salt
Pepper
Cumin Powder (Jeera)
Garlic
chopped
Sweet Corn
Black Pepper Powder
Heat oil in a pressure cooker over medium heat.
Add cumin seeds and let them crackle.
Add sliced onions and chopped garlic; sauté until softened.
Add sugar and sauté until onions are caramelized.
Add cumin powder, salt, and pepper; sauté briefly.
Add washed foxtail millet and 2 cups of water (or chicken stock).
Pressure cook for 4 whistles.
Release pressure naturally.
Add sweet corn; sauté until done.
Adjust salt if needed and transfer to a serving bowl.
Fry an egg to your liking.
Place the fried egg on top of the pilaf.
Serve hot with Muskmelon juice and Fruit Trifle.
Expert advice for the best results
For a richer flavor, use chicken or vegetable broth instead of water.
Adjust the amount of sugar depending on the sweetness of the onions.
Garnish with fresh cilantro or parsley for added freshness.
Everything you need to know before you start
15 mins
Pilaf can be made a day ahead.
Serve the pilaf in a bowl, topped with the fried egg. Garnish with fresh herbs and a sprinkle of black pepper.
Serve as a main course for lunch or dinner.
Serve with a side of yogurt or a fresh salad.
Refreshing and complements the dish.
Discover the story behind this recipe
Pilaf is a common dish in Middle Eastern cuisine, often served as a staple food.
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