Foxtail Millet – 1 1/2 cup, onion sliced – 2, carrots – 1/2 inch pieces (2), french beans – 1/2 inch pieces (15), green peas shelled – 1 cup, salt – as desired, green cardamons – 8, black cardamom – 1. cloves – 15, cinnamon – 1/2 inch stick, bay leaf 1, caraway seeds (shahi jeera) – 1/2 tsp, ginger-garlic paste – 1 1/2 tsp, turmeric powder – 1 tsp, Red chilli powder- 1 tsp, coriander powder- 1 tsp, tomatoes – 1 cup, garam masala powder- 1 tsp, lemon juice – 1 tsp, food colour- a pinch (If desired), fresh coriander leaves chopped – 2 tsp, Fresh mint leaves chopped – 2 tsp.
- Boil Foxtail millet in four cups of salted boiling water with cardamom , cloves and cinnamon, until three-fourth
done. Drain excess water and set aside.
- Boil all the chopped vegetables and keep aside.
- Add green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast in a thick bottom pan.
- Add tomatoes, ginger-garlic, deep fried onions, carrot, French beans, and boiled green peas. Sprinkle salt, cover and cook on medium heat for two minutes.
- Add turmeric powder, red chilli powder, coriander powder, garam masala powder and mix well. Simmer for two minutes.
- Arrange a layer of millet at the top over that arrange half the cooked vegetables.
- Sprinkle fried onions, lemon juice, food colour mixed in milk garam masala powder, the coriander leaves and the mint leaves.
- Cover with a lid and cook. Let it stand for five minutes. Serve hot.
- NOTE: For chicken biryani in the place of vegetables chicken is to be substituted, remaining whole procedure is same.