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Wondering how to cook barnyard millet at home? Rinse the grains, add water and simmer until tender. For rice-style barnyard millet, start with 1 cup of millet and 2 cups of water, then adjust the quantity to suit your preferred texture. You can also cook barnyard millet in a pressure cooker or combine it with moong dal and vegetables to make khichdi. This guide explains all three methods using Asali Barnyard Millet.
Barnyard millet is a small cereal grain used in Indian dishes such as millet rice, khichdi and porridge.
It is known by regional names including sanwa, samwa and kuthiraivali. Names and grain varieties can differ between products, so check the packaging before buying.
Whole barnyard millet is different from barnyard millet flour. Whole grains are cooked in water, while the flour is used for recipes that require ground millet.
For the following recipes, use Asali Barnyard Millet, not barnyard millet flour.
If you are wondering how long to soak barnyard millet, approximately 15–30 minutes is a practical starting point.
Soaking helps hydrate the grains before cooking, although it is not always necessary.
To prepare barnyard millet:
Measure the required quantity into a bowl.
Check for any visible foreign material.
Rinse the grains using a fine-mesh sieve.
Soak in clean water for 15–30 minutes, if preferred.
Drain thoroughly before cooking.
If you skip soaking, the millet may need slightly longer to become tender.
Learning how to cook barnyard millet rice is straightforward. This stovetop method produces tender grains that can be served with curries, dal or vegetables.
Preparation time: 5 minutes
Optional soaking time: 15–30 minutes
Cooking time: Approximately 12–15 minutes
Resting time: 5 minutes
Servings: 3–4 as a side dish
Cooking method: Stovetop
1 cup (approximately 180g) Asali Barnyard Millet
2 cups (480ml) water
¼ teaspoon salt, optional
1 teaspoon oil or ghee, optional
Place the barnyard millet in a fine-mesh sieve.
Rinse thoroughly under cool running water and drain well.
Pour 2 cups of water into a saucepan and bring it to a gentle boil.
Add salt or oil if using.
Add the rinsed millet and stir once.
Reduce the heat to low and cover the saucepan with a lid.
Cook for approximately 12–15 minutes, checking towards the end.
The millet should absorb most of the water and become tender.
If the grains remain firm after the water has been absorbed, add a little hot water and continue cooking.
Turn off the heat and leave the millet covered for approximately 5 minutes.
Fluff gently with a fork before serving.
Avoid excessive stirring, which can break the grains and make the texture softer.
If you want to know how to cook barnyard millet in a pressure cooker, the process is similar to cooking other small grains.
However, cooking time depends on the pressure cooker, whether the millet has been soaked and the texture you want.
1 cup Asali Barnyard Millet
Approximately 1¾–2 cups water
Salt, optional
Rinse the barnyard millet thoroughly and drain.
Add the millet, water and optional salt to the pressure cooker.
Secure the lid according to the manufacturer's instructions.
Bring the cooker to pressure over medium heat.
Reduce the heat and cook briefly, following your cooker's guidance for small grains.
Turn off the heat and allow the pressure to release naturally.
Open the lid only after the pressure has fully released.
Fluff the cooked millet gently before serving.
Barnyard millet cooks relatively quickly, so excessive pressure cooking can make it mushy.
Start with a conservative cooking time and adjust it according to your cooker's instructions and the results.
If you are wondering how to make barnyard millet khichdi, combine whole barnyard millet with moong dal, vegetables and Indian spices.
This recipe produces a soft, savoury dish suitable for lunch or dinner.
Preparation time: 10 minutes
Optional soaking time: 15 minutes
Cooking time: Approximately 20–25 minutes
Servings: 3
Cooking method: Stovetop
½ cup Asali Barnyard Millet
¼ cup yellow moong dal
1 small onion, finely chopped
1 small carrot, diced
¼ cup green peas
1 small tomato, chopped
1 teaspoon cumin seeds
¼ teaspoon turmeric powder
1 tablespoon oil or ghee
2½–3 cups water
Salt, to taste
Fresh coriander, optional
Rinse the barnyard millet and moong dal separately.
Drain thoroughly. Soak for approximately 15 minutes if preferred.
Heat the oil or ghee in a saucepan over medium heat.
Add the cumin seeds and allow them to sizzle briefly.
Add the chopped onion and cook until softened.
Stir in the tomato, carrot, peas and turmeric powder.
Cook for approximately 2–3 minutes.
Add the rinsed barnyard millet and moong dal.
Stir gently to combine with the vegetables and spices.
Pour in 2½–3 cups of water and add salt.
Bring to a gentle boil, reduce the heat and cover.
Cook for approximately 20–25 minutes, stirring occasionally, until the millet and dal are tender.
Add a little hot water if the khichdi becomes too thick before the ingredients are fully cooked.
Turn off the heat once the khichdi reaches your preferred consistency.
Garnish with fresh coriander if desired.
Serve warm with yoghurt, pickle or a vegetable side dish.
The amount of water required depends on your cooking method and preferred texture.
Use these quantities as starting points:
Rice-style millet: 1 cup millet to approximately 2 cups water.
Softer cooked millet: 1 cup millet to approximately 2¼–2½ cups water.
Pressure-cooked millet: Approximately 1¾–2 cups water per cup of millet.
Barnyard millet khichdi: Additional water is needed for the dal, vegetables and softer consistency.
For stovetop millet rice, allow approximately 12–15 minutes of cooking, followed by a short resting period.
Water absorption and cooking times may vary with grain variety, soaking and equipment.
Cause: Too much water, excessive stirring or prolonged cooking.
Solution: Reduce the water slightly next time and check the grains earlier.
Cause: Insufficient water or cooking time.
Solution: Add a little hot water, cover and continue cooking until tender.
Cause: High heat or insufficient water.
Solution: Cook over low heat in a suitable heavy-bottomed saucepan and check the liquid level.
Cause: The millet and dal have absorbed most of the cooking liquid.
Solution: Stir in a little hot water until the khichdi reaches your preferred consistency.
Cooked barnyard millet can be served as an alternative to rice alongside curries, dal or vegetable dishes.
It can also be used in savoury bowls or cooked into a softer khichdi.
To store leftovers, cool the cooked millet promptly and refrigerate in a covered container. For cautious cooked-grain storage, refrigerate within one hour and consume within 24 hours.
Reheat until steaming hot throughout and avoid reheating more than once.
Rinse 1 cup of barnyard millet, combine it with approximately 2 cups of water and simmer over low heat for around 12–15 minutes. Allow it to rest briefly before fluffing and serving.
You can soak barnyard millet for approximately 15–30 minutes before cooking. Soaking is optional for many recipes, although it may affect cooking time.
Start with approximately 2 cups of water for every 1 cup of barnyard millet. Adjust the amount depending on the desired texture and the grain's water absorption.
Yes. Rinse the grains, add water and cook briefly in a suitable pressure cooker. Follow the manufacturer's instructions and allow the pressure to release fully before opening.
Yes. Combine barnyard millet with moong dal, vegetables, spices and water. Simmer until the millet and dal are tender and the mixture reaches your preferred consistency.
If you want to try these recipes, explore Asali Barnyard Millet at MyLocalMart.
Whole barnyard millet can be used for rice-style dishes, khichdi and other recipes requiring cooked grains.
For more information, read Millets & Ancient Grains — The Complete MyLocalMart Guide and Barnyard Millet vs Rice — Which Is Healthier?
You can also explore Where to Buy Millets in the UK — Foxtail, Barnyard, Proso & More for buying guidance.
Browse Asali Barnyard Millet at MyLocalMart, check the current pack size and availability, and order online for UK delivery, subject to checkout conditions.