What are the specific vegetables and spices used in the Foxtail Millet Pulao, and how long should it be cooked in a pressure cooker?

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Ingredients:

• Foxtail Millet: 1 cup
• Vegetables: 1 cup mixed vegetables (such as carrots, beans, peas, and potatoes)
  

  

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• Spices:
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2-3 cloves
  • 1-inch cinnamon stick
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt to taste
    
    

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• Other Ingredients:
  • 2 tablespoons ghee or oil
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, slit
  • 1 teaspoon ginger-garlic paste
  • 4 cups water or vegetable broth
  • Fresh coriander leaves for garnish

Cooking Instructions:

1. Preparation:
   • Rinse the foxtail millet thoroughly and soak it in water for about 30 minutes. Drain and set aside.
   • Chop the vegetables and keep them ready.
2. Cooking:
   • Heat ghee or oil in a pressure cooker over medium heat.
   • Add cumin seeds, bay leaf, cloves, and cinnamon stick. Sauté until they splutter.
   • Add the chopped onion and green chili. Sauté until the onion turns golden brown.
   • Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
   • Add the chopped tomato and cook until it becomes soft and mushy.
   • Add the turmeric powder, red chili powder, and garam masala. Mix well.
   • Add the mixed vegetables and sauté for a few minutes.
   • Add the soaked and drained foxtail millet. Mix well to coat the millet with the spices and vegetables.
   • Pour in the water or vegetable broth and add salt to taste. Stir well.
   • Close the pressure cooker lid and cook on medium heat for 2 whistles. Once done, let the pressure release naturally.
3. Serving:
   • Open the pressure cooker and fluff the millet pulao with a fork.
   • Garnish with fresh coriander leaves.
   • Serve hot with raita or any side dish of your choice.