Samak Rice Pulao (Barnyard Millet Pulao) Recipe
Samak Rice Pulao, also known as Sama Ke Chawal ka Pulao or Barnyard Millet Pulao, is an easy one-pot fasting recipe made with samak rice/barnyard millet, potatoes, peanuts, cashews, and mild spices. This barnyard millet pulao recipe is ready in about 30 minutes. It is perfect for Navratri, Ekadashi, and other vrat days. Serve with yogurt or vrat chutney. Here's how to make it with step-by-step photos and a quick video tutorial.
Servings: 4 servings
Calories: 333kcal
Equipment
- 1 Pot/pan with a lid
Ingredients
- 1 cup samak rice/sama rice/samvat /barnyard millet
- 1 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 sprigs of 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 samak rice before cooking: It helps the samak rice 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, cover and cook sama rice pulao on low heat. This allows the grains to absorb water slowly and cook evenly.
- Let sama pulao cool for fluffier grains: After cooking, let it cool slightly before serving. When hot, the samak rice will be sticky. Allow it to cool down for 15 minutes, and the grains will become fluffy, non-sticky, and separate.
- Fasting note: Fasting rules vary between families and regions. I use tomato, curry leaves, and whole spices in this recipe. If these ingredients are not part of your fasting rules, simply skip them.
- Read our full nutrition disclaimer here.
Nutrition
Calories: 333kcal | Carbohydrates: 53g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 467mg | Potassium: 472mg | Fiber: 4g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 2mg