Kabsa Millet
A millet recipe that's inspired by the arabic dish Kabsa.
Equipment
- Pressure Cooker
Ingredients
- ¼ cup Foxtail Millet
- ½ cup Stock (or ½ stock cube mixed in ½ cup of water)
- 1 medium Potato
- 1 large Onion
- 1 large Tomato
- 3 large Garlic Pods
- 2 inch piece Ginger
- ½ tsp Turmeric
- ½ tsp Chilli Powder
- 1 tsp Kabsa
- 1 Egg
- 1 Tbsp Coriander
- 1 Tbsp Butter
Instructions
- Wash your millet thoroughly until the water runs relatively clear.
- Cover the millet with fresh clean water and soak for 10-15 minutes.
- In the meantime prep your veggies. Chop the potatoes into 1 inch cubes and roughly chop the onions and tomatoes. Finely chop the garlic.
- Once the millet is soaked, discard the water and measure ½ cup and add it to the cooker.
- Place the cooker on high heat.
- Turn the heat down to low after the first whistle and cook for another 3 minutes.
- Turn the heat off and set the cooker aside to release pressure naturally.
- Place a pan over medium heat and add 2 tbsps of oil to it.
- Add the potatoes and cook for 3 minutes, stirring frequently.
- Add the onions and garlic and cook for 2 minutes.
- Add the tomatoes and salt and cook for 2 minutes.
- Add the turmeric, chilli powder and kabsa masala and mix well.
- Push the vegetables to the sides of the pan to empty some space in the centre.
- Add a touch of oil or butter and crack an egg into the centre of the pan. Scramble immediately.
- Once the egg is half cooked, stir the vegetables into it and cook for another minute.
- Add the cooked millet to the pan and mix well.
- Add the butter and stir thoroughly so that the butter is evenly distributed.*
- Add the coriander and adjust the seasoning if needed.
- Serve up and enjoy!
Notes
- You can of course, skip the butter but I would recommend adding it.