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Gluten free Jowar pulao | Sorghum pearls pulao

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, Jowar, Millet, Sorghum, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 8 hours
Total Time: 40 minutes
Servings: 2 people
Author: Renu Agrawal-Dongre


  • 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


  • 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


  • 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)
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu