How to make ragi semiya vegetable pualo recipe , Healthy Indian breakfast recipes


Ragi semiya vegetable pualo recipe | Healthy Indian breakfast recipes

Prep time
Cook time
Total time
Ragi semiya vegetable pulao

Ingredients (240 ml cup used)
  • 150 gms Ragi semiya
  • 2 green chilies slit
  • 1 medium tomato or lemon juice
  • Fistful of green peas
  • ½ Carrot chopped very small
  • 1 chopped onion or few spring onions
  • 3 tsps. Oil
  • 1 bay leaf or curry leaves
  • ½ tsp shahi jeera
  • 3 cloves
  • 2 thin 1 inch cinnamon sticks
  • 1 cardamom
  • Few pepper corn (optional)
  • ½ tsp ginger garlic paste
How to make the recipe
  1. Keep all the veggies and spices ready. Set aside.
  2. Stir in 1 tsp of oil to 5 glasses of water at room temperature.
  3. Pour ragi semiya, gently stir the semiya twice with your hand. Do not squeeze or break them. After 30 secs to 1 min drain the water away.
  4. Spread the semiya on a colander.
  5. Heat oil in a deep non-stick pan, add all the spices and fry till you get a good aroma, and add ginger garlic paste. Sauté till the raw smell goes off.
  6. Add onions, peas & carrot. Fry for a min, add tomatoes, turmeric and salt. Fry till the tomatoes turn mushy.
  7. Check your semiya now; they would be moist but not wet. They absorb the water and become soft yet they look non sticky.
  8. Add the semiya and salt to the pan. Mix well. Cover & cook it on a low flame till the semiya is fully cooked. Occasionally keep mixing. This takes around 7 to 8 mins. If you are new to this recipe try tasting the semiya every 2mins, to know the right cooked texture. Initially you will feel raw and floury; next- cooked but still raw smelling. Finally you will know the cooked texture when it is fully done. If you overcook the semiya, nothing happens expect they turn crunchy.
  9. Serve warm with fresh yogurt or yogurt cream.

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