Samak Rice Pulao (Sama ke Chawal ka Pulao) is a quick, healthy, and satisfying fasting recipe made with barnyard millet. This gluten-free, low-calorie barnyard millet pulao recipe is perfect for Navratri Fasting or any other fasting day. This easy-to-make one-pot millet pulao is flavored with mild spices, potatoes, crunchy cashews, and peanuts. Serve with yogurt or Vrat chutney for a complete meal. Vegan and Gluten-free recipe. Here’s how to make it with step-by-step photos and a quick video tutorial.
This Samak rice pulao recipe is made with sama ke chawal also called Samak rice, Varai tandul, or Barnyard millet. Even though it's called "rice," but it is a type of millet. Barnyard millet is a healthy grain that is full of fiber. This keeps you full/satisfied longer during fasting. It’s low in calories, and perfect for people who want to lose weight or control their diabetes.
Samak Chawal Pulao or Barnyard Millet Pulao is quick and easy to prepare. No presoaking is required as we did in other fasting recipes like Sabudana Khichdi or Sabudana Vada. Easily customizable with vegetables, like if you are not making for vrat recipe add green peas or carrots. This vrat pulao recipe is an ideal choice for those looking for a healthy and flavorful meal during weight loss.
About This Barnyard Millet Pulao Recipe
In this recipe post, I am sharing how to make samak rice pulao recipe. My mom used to make the most comforting sama ke chawal ka pulao during Navratri fasting. It was always made with sama rice, or as we call it at home, varai tandul. Those days were so special. The aroma of that dish alone takes me back to my childhood. I still love making it today and reliving those cherished memories.
This barnyard millet pulao is a simple one-pot dish that can be prepared in 30 minutes. Start with sautéing whole spices, cumin, green chilies, and ginger. Add tomatoes and potatoes and stir-fry them and then add samak rice. Combine everything until the rice is cooked. Finally add with fried cashews, peanuts, and coriander leaves and serve.
It tastes delicious. I love the combination of soft samak rice and crunchy peanuts, with the fresh aroma of coriander leaves and a subtle hint of spices. It makes for a light and refreshing fasting recipe.
Ingredients Notes
Sama ke chawal ka pulao is a tasty and easy-to-make dish. Sama rice is made with simple ingredients like green chilies, ginger, potato, salt, and pepper. The addition of crunchy nuts gives this vrat pulao a rich flavor. You can enjoy a flavorful, healthy meal during Navratri fasts. Here's what you will need to make this samak pulao recipe.
- Samak Rice: Sama ke chawal, also known as Barnyard Millet, Samak, Samo, Varai, or Samvat, or "Vrat ke Chawal," is a small-grained millet commonly used during fasting periods like Navratri, Sankasti or Ekadashi in India. It is packed with essential nutrients and provides an excellent alternative to regular rice, especially for people who follow gluten-free diets or those observing religious fasts.
- Ghee: Ghee is primarily used in many fasting recipes because it provides healthy fats, giving essential energy without straining the digestive system. Its nourishing qualities also improve the taste of fasting meals, making them more satisfying and enjoyable.
- Whole Spices: I have used green cardamom, cloves, and cumin seeds. They add a beautiful aroma and a nice flavor to the pulao recipe.
- Cashews and Peanuts: They add a crunchy element to this vrat pulao recipe. You can skip adding cashews or substitute them with almonds.
- Ginger and Green chilies: Adds flavor and aroma to the pulao recipe. If you do not prefer spicy pulao skip adding green chilies.
- Tomatoes: If you do not add tomatoes to vrat recipes, skip adding them.
- Potatoes: I added potatoes. You can try making it with other vegetables like green peas or carrots if not making it for fasting (vrat recipe).
- Salt: Use rock salt (or Sendha Namak) for fasting. On non-fasting days, you can use regular salt.
- Coriander leaves and curry leaves: Add fresh flavor and aroma.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Samak Rice Pulao with Step by Step Photos
Preparations for making Vrat ka Pulao
- Wash the sama ke chawal (samak rice) under running water for 2-3 times. This helps remove any excess starch and makes the grains fluffier when cooked. Soak it for about 10 minutes while you prepare the rest of the ingredients.
Making Samak Rice Pulao (Barnyard Millet Pulao)
- Heat 1 tablespoon of ghee or oil in a pan over medium-low heat. Fry cashews until lightly golden, stirring continuously to prevent burning. Set aside on a plate.
- Add peanuts to the same pan and stir-fry over medium heat until crisp, listening for a crackling sound to indicate they're cooked. Remove to the plate with the cashews.
- Lower the heat to medium-low and add green cardamoms, cloves, and cumin seeds. Let them sizzle. Next add ginger, curry leaves, and green chilies. Fry for about a minute.
- Add tomatoes and cook for a minute. Add potatoes and fry for another minute.
- Season with salt (use rock salt or sendha namak for fasting) and stir-fry until the tomatoes are soft.
- Drain the soaked sama ke chawal and add it to the pan. Mix well with the spices and vegetables, and sauté for 1-2 minutes.
- Add 2 cups of water, lemon juice, and black pepper, and stir everything together. Let the water come to a boil. Reduce the heat, cover, and cook for 5 minutes. After 5 minutes, check whether the rice is cooked. I cooked it for another 2 minutes on low heat. Once the water is fully absorbed and the grains are soft yet separate, turn off the heat.
- Remove the pan from the heat and let it sit covered for 10 minutes. Stir in the fried peanuts, cashews, and coriander leaves. Serve the samak rice pulao with curd, chutney, or raita.
Tips to make the Best Samak Rice Pulao
- Soak Before Cooking: Soaking for 10-15 minutes before cooking helps the grains cook faster and more evenly.
- Water Ratio: Use the right water ratio—generally, 1 cup of sama ke chawal needs 2 cups of water. Too much water can make it mushy, while too little can leave it undercooked.
- Cook on Low Heat: After adding water, cook on low heat with a lid on. This allows the grains to absorb water slowly and cook evenly.
- Let Sama Pulao Cool for Fluffier Grains: After cooking, let the sama pulao cool slightly before serving. When hot, the rice will be sticky. Allow it to cool down for 15 minutes, and the grains will become fluffy, non-sticky, and separate.
If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.
For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
More vrat recipes that you might like
- Sabudana Khichdi
- Sabudana Vada
- Sabudana Thalipeeth
- Kashmiri Dum Aloo
- Bharwa Bhindi (No Onion, No Garlic)
Recipe Card
Samak Rice Pulao (Barnyard Millet Pulao) Recipe
Equipment
- 1 Pot/pan with a lid
Ingredients
- 1 cup samak rice/sama rice/samvat /barnyard millet
- 1-2 tablespoon of ghee
- 10 cashews (or almonds)
- ¼ cup peanuts (groundnut, shengdana, or mungfali)
- 1 green cardamom
- 2 cloves
- 1 teaspoon cumin seeds
- 1- inch ginger
- 2 sprig curry leaves
- 2-3 green chilies add as per taste
- 1 tomato optional
- 1 potato small size, if bigger in size then half is enough
- salt to taste
- ½ teaspoon black pepper powder
- 1 teaspoon lemon juice
- 2 tablespoon finely chopped coriander leaves
Instructions
Preparations for making Pulao
- Wash the sama ke chawal (samak rice) under running water for 2-3 times. This helps remove any excess starch and makes the grains fluffier when cooked. Soak it for about 10 minutes while you prepare the rest of the ingredients.
Making Samak Rice Pulao (Barnyard Millet Pulao)
- Heat 1 tablespoon of ghee or oil in a pan over medium-low heat. Fry cashews until lightly golden, stirring continuously to prevent burning. Set aside on a plate.
- Add peanuts to the same pan and stir-fry over medium heat until crisp, listening for a crackling sound to indicate they're cooked. Remove to the plate with the cashews.
- Lower the heat to medium-low and add green cardamoms, cloves, and cumin seeds. Let them sizzle. Next add ginger, curry leaves, and green chilies. Fry for about a minute.
- Add tomatoes and cook for a minute. Add potatoes and fry for another minute. Season with salt (use rock salt or sendha namak for fasting) and stir-fry until the tomatoes are soft.
- Drain the soaked sama ke chawal and add it to the pan. Mix well with the spices and vegetables, and sauté for 1-2 minutes.
- Add 2 cups of water, lemon juice, and black pepper, and stir everything together. Let the water come to a boil. Reduce the heat, cover, and cook for 5 minutes. After 5 minutes, check whether the rice is cooked. I cooked it for another 2 minutes on low heat. Once the water is fully absorbed and the grains are soft yet separate, turn off the heat.
- Remove the pan from the heat and let it sit covered for 10 minutes. Stir in the fried peanuts, cashews, and coriander leaves. Serve the samak rice pulao with curd, chutney, or raita.
Notes
- Soak Before Cooking: Soaking for 10-15 minutes before cooking helps the grains cook faster and more evenly.
- Water Ratio: Use the right water ratio—generally, 1 cup of sama ke chawal needs 2 cups of water. Too much water can make it mushy, while too little can leave it undercooked.
- Cook on Low Heat: After adding water, cook on low heat with a lid on. This allows the grains to absorb water slowly and cook evenly.
- Let Sama Pulao Cool for Fluffier Grains: After cooking, let the sama pulao cool slightly before serving. When hot, the rice will be sticky. Allow it to cool down for 15 minutes, and the grains will become fluffy, non-sticky, and separate.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sahira
It was delicious. My first try. Thanks for sharing.
Preeti
Glad you like it.