1 small onion, finely chopped
2 tablespoons ghee
3 green cardamom pods, bruised
1 small stick cinnamon
270 g/9 oz hulled millet
750 ml/1 1/2 pints/3 cups water
1 teaspoon salt
In a saucepan, cook onion in ghee over medium heat until golden. Add cardamom pods and cinnamon stick and the millet and fry for 3 minutes, stirring. Add hot water and salt, stir while bringing to the boil, then cover pan tightly, turn heat very low and steam for 30 minutes. Serve instead of rice pilau.
Note: If liked, 1/4 cup each finely diced carrots and fresh green peas may be added just before covering and steaming the grain.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)