(Orders over $59.95 ship free in NZ)
RECIPE Curried Superfood Millet Biryani
RECIPE Curried Superfood Millet Biryani
Item/Ref #:

Image Gallery:

Curried Superfood Millet Biryani


2 tablespoons Olive or Coconut Oil
1 small Onion, chopped
Thumb of fresh Ginger, minced

1 dessertspoon Curry powder
1 cup Millet (soaked for 8 hours in water with dash of raw Apple Cider Vinegar)
1/4 cup Goji Berries
1/3 cup Goldenberries (soak at the same time as the millet starting with warm water)
2 1/4 cups cold water

2/3 cups of Coconut Secret Garlic or Teriyaki Aminos
3/4 tablespoon Salt (or to taste)
1/4 cup Orange Juice


Soak the Millet and Goldenberries in the morning to use later that afternoon evening or soak overnight.  Soaking the Goldenberries first helps to remove the slight bitterness on the outside skin.  Pour off the water when ready to start the dish and put to one side.


Heat the oil in a large saucepan over a moderate heat and add the Onion and Ginger. Fry until starting to soften and then add the Curry Powder and fry for another minute stirring regularly.


Add the Millet to the Onion Curry mix and keep stirring it through for around another minute or more to lightly toast the Millet.  


Finally add the Salt, Berries, the Coconut Aminos and cold water. Bring to a gentle rolling boil and turn down to a low temperature where there is only just a simmering motion showing. 


Place the lid on the pot and time for 30 minutes but you will need to return a couple of times during the cooking process to stir the liquid through the Millet as it is cooking to help even absorption.


After 30 minutes simmering the Millet will have absorbed most of the moisture. Stir in Orange Juice and leave on the element on the lowest possible setting for another 5 minutes. Turn the element off at this stage and let the Millet sit for up to ½ hour until ready to serve.


Can be served warm or cold.  Delicious with your salad or steamed greens.

Copyright © 2009 - 2014 Living Foods Lifestyle.  Contact Phone Number (09) 427 5065
Monday to Friday 10am to 5pm.  Email