Gluten free Jowar pulao is made using Sorghum or Jowar pearls along with some vegetables and spices. It is a super easy, healthy and a gluten free recipe. Sorghum, popularly known in India as Jowar, is a cereal grain and has been a part of human diet for more than 5000 years. It is one of the most commonly used cereal grains in the world.

Gluten free Jowar pulao | Sorghum pearls pulao

What is Sorghum or Jowar?

Sorghum or Jowar is a type of millet and is a gluten free grain. It is rich in vitamins and minerals, along with providing great protein content and making up for a large portion of your dietary fiber. Due to its high dietary fiber, it is one of the best foods in the world for improving digestion.

It is a rich source of calcium and magnesium and hence extremely beneficial for the health of your bones. Helps in controlling diabetes and helps in weight loss. There are many health benefits tied up to this humble Sorghum or Jowar. Apart from being healthy cereal and a gluten free alternative for wheat, sorghum is also used for animal fodder.

Use of Jowar

The most common application is in flour form and used for making several breads. It is also used for manufacturing syrups and molasses, alcoholic beverages, and biofuels across the world. In India, Jowar Bhakri, or flatbread is the most common. Since it lacks gluten making the Rotis is a bit tricky. One often uses the palms or hands to give the shape to the rotis. Other common uses are to make pooris, muthias, thalipeeth, etc. I commonly use it for my Instant Thalipeeth , Jowar (Sorghum) Pancake , Jowar Bhakri or my Mix Flour Chila/pancake.

Gluten free Jowar pulao

Coming to today’s recipe of gluten-free Jowar Pulao, the trick is that the Jowar should be cooked thoroughly. It takes a bit of time to cook the sorghum pearls. The best is to use the pressure cooker or Instant pot. If not you can also cook the Jowar in an open pan. Rest I have just sauteed and cooked the Jowar pearls with a few vegetables. The end result is a perfectly soft, delicious, healthy, and a gluten-free Jowar Pulao.

So this is my third recipe for the , “Biryani/Pulao/Khichadi Festival!” where I along with a group of blogger friends will be sharing 26 different recipes with only Sunday’s off for the month of April.

Ingredients

0.5 Cup Jowar
2 Cups Water
1/4 Cup chopped Carrots (Any vegetable of your choice)
1/4 Cup chopped Beans
1 medium Tomato
1 small onion chopped (optional)
2 Cloves of garlic chopped/grated (optional)
1/4 Inch of Ginger chopped/grated
1 chopped green chilies (As per taste)
1/4 Cup Chopped Coriander
Salt to taste
1/4 teaspoon Cumin Seeds
1/4 teaspoon Mustard Seeds
7-8 Curry Leaves
1 tablespoon oil
1/2 teaspoon Gluten Free Asafoetida (Hing) **Please see Notes

Instructions

Wash and soak the Jowar overnight or for a minimum of 8-10 hours.
Once Soaked pressure cook it for 5-6 whistles. It takes time to get soft.
Or In a heavy bottom pan cook them in boiling water. This will take time, I cannot tell the time, as I use the pressure cook method.
Do not throw the water in which Jowar is boiled, we would need it.
In a wok or a pan add the oil.
Once hot add the Asafoetida, cumin seeds, and mustard.
Let the seeds crackle. Once it splutters add the curry leaves, onion, garlic, and ginger and let it cook for 3-4 minutes on medium until translucent.
Then add in the vegetables, and tomatoes and let them cook for 3-4 minutes.
Now add the Jowar, Salt, coriander, Chili, and 1 Cup of water (I used the water in which I boiled Jowar)
Let this cook on medium for 10-12 minutes stirring in between until the Jowar is cooked.
If in case the Jowar is not done during boiling, add enough water while making the pulao and let it simmer on slow for 10-12 minutes. It will get cooked.
Serve hot

Notes

The Jowar will have a slight crunch to it, it will not be very soft or mushy.
If you need it softer you need to boil or cook it for more time.
One can use vegetables of your choice.
If you want to make No onion No Garlic simply skip them and after the tadka add the vegetables.
Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Recipes shared in this series:

and a few more millet Recipes on my blog:

Gluten free Jowar pulao | Sorghum pearls pulao

Gluten free Jowar pulao is a healthy, dellicious and gluten free pulao made using Sorghum or Jowar pearls sauted along with a few spices and vegetables.

5 from 4 votes

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Course: Main Course

Cuisine: Indian

Keyword: Gluten Free, Gluten-Free Flour, Millet, Vegan

Prep Time: 10

Cook Time: 30

Soaking Time: 8

Total Time: 40

Servings: people

Author: Renu Agrawal-Dongre

Equipment

Pressure Cooker

Heavy Bottom Pot

Ingredients

0.5 Cup Jowar
2 cup Water
1/4 Cup chopped Carrots (Any vegetable of your choice)
1/4 Cup chopped Beans
1 medium Tomato
1 small onion chopped (optional)
2 Cloves of garlic chopped/grated (optional)
1/4 Inch of Ginger chopped/grated
1 chopped green chilies (As per taste()
1/4 Cup Chopped Coriander
Salt
1/4 teaspoon Cumin Seeds
1/4 teaspoon Mustard Seeds
7-8 Curry Leaves
1 tablespoon oil
1/2 teaspoon Gluten Free Asafoetida (Hing) **Please see Notes

Instructions

Wash and soak the Jowar overnight or for minimum of 8-10 hours.
Once Soaked pressure cook it for 5-6 whistles. It takes time to get soft.
Or In a heavy bottom pan cook them in boiling water. This will take time, I cannot tell the time, as I use pressure cook method.
Do not throw the water in which Jowar is boiled, we would need it.
In a wok or a pan add in the oil.
Once hot add the Asafoetida, cumin seeds and mustard.
Let the seeds crackle. Once it splutters add the curry leaves, onion, garlic and ginger and let it cook for 3-4 minutes on medium until translucent.
Then add in the vegetables, tomatoes and let them cook for 3-4 minutes.
Now add the Jowar, Salt, coriander, Chili and 1 Cup of water (I used the water in which I boiled Jowar)
Let this cook on medium for 10-12 minutes stirring in between until the Jowar is cooked.
If in case the Jowar is not done during boiling, add enough water while making the pulao and let it simmer on slow for 10-12 minutes. It will get cooked.
Serve hot

Notes

The Jowar will have a slight crunch to it, it will not be very soft or mushy.
If you need it more soft you need to boil or cook it for more time.
One can use vegetables of choice.
If you want to make No onion No Garlic simply skip them and after the tadka add the vegetables.
Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)