Here’s how to make Samai and Vegetable Biryani, a healthy, gluten-free alternative to traditional biryani using little millet:  

• Samai (Little Millet): 1 cup
• Mixed vegetables: 1.5 cups (carrot, beans, peas, potato, etc.)
• Onion: 1 large, thinly sliced
• Tomato: 1, chopped
• Ginger-garlic paste: 1 tbsp
• Green chilies: 2, slit
•  Biryani masala: 1 tbsp
• Turmeric powder: 1/4 tsp
• Red chili powder: 1/2 tsp
• Cumin seeds: 1/2 tsp
• Cloves: 2-3
• Cardamom: 2
• Cinnamon stick: 1-inch piece
• Bay leaf: 1
• Coriander leaves: a handful, chopped
• Mint leaves: a handful, chopped
•  Yogurt: 2 tbsp (optional, for creaminess)
• Salt: to taste
• Oil/ghee: 2 tbsp
• Water: 2 cups

Instructions:                                                     

Roast Samai: Rinse and roast 1 cup samai for 2-3 mins.

• Cook Veggies: Heat oil, sauté spices, onions, ginger-garlic, chilies. Add tomatoes, spices, and cook.
• Add Vegetables: Stir in mixed veggies and cook for 5 mins. Add yogurt (optional).
• Cook Biryani: Add samai, water, and salt. Cook covered for 10-12 mins on low heat.
• Garnish: Garnish with coriander and mint leaves. Serve hot.

Enjoy your Samai and Vegetable Biryani!

Tips:

• Rice cooking: Ensure the rice is not overcooked as it will continue cooking during the biryani preparation.
• Vegetables: You can adjust the vegetables based on availability and personal preference.
• Cashews and Raisins: These optional ingredients enhance the flavour and add texture. Fry them in ghee before adding to the biryani.