Millet Biryani Bowl (Biryani-Style Spiced Millet with Vegetables)

• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 1 ¼ tsp Fine sea salt
• 1 medium Carrot
• 2 cloves Garlic
• 15 g Ginger root
• 2 tsp Garam masala
• 2 medium Tomato, ripe
• 160 g Millet
• 500 ml Vegetable stock, hot
• 120 g Frozen peas
• 10 g Fresh mint
• 1 piece Lemon

1. Rinse the millet in a sieve under cold water until the water runs mostly clear, then drain well. Finely slice the onion, dice the tomatoes, and cut the carrot into small dice. Finely grate the garlic and ginger.
2. Heat the sunflower oil in a saucepan over medium heat. Add the onion and 0.5 tsp of the fine sea salt, then cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Stir in the carrot and cook for 2 minutes. Add the garlic, ginger and garam masala and cook for 30 to 60 seconds until fragrant. Add the tomatoes and cook for 4 to 5 minutes until they soften and turn saucy.
4. Stir in the millet, then pour in the hot vegetable stock and add the remaining fine sea salt. Bring to a gentle simmer, cover, and cook on low for 18 to 20 minutes until the millet is tender and the liquid is absorbed. If it looks dry before the millet is tender, add a small splash of water and continue cooking.
5. Stir in the frozen peas, cover again, and cook for 3 to 4 minutes until the peas are hot. Take off the heat and rest, covered, for 5 minutes. Fluff with a spoon.
6. Finely chop the fresh mint and stir most of it through the millet. Cut the lemon and squeeze over to taste. Serve in bowls, finishing with the remaining mint.

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