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Rinse the sama or barnyard millet a couple of times in water like the way we rinse rice.

soak in enough water for 20-30 minutes.

dry roast the peanuts on a pan or in the oven till they become crunchy.

coarsely powder them in a mortar-pestle or in a dry grinder.

heat oil or ghee.

add all the whole spices - cumin, cinnamon, cloves, cardamom and black pepper.

saute till the oil become fragrant and the cumin crackles.

add the crushed ginger-green chili and saute for half a minute on a low flame.

add the cubed potatoes & curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame.

now add the peanuts powder and stir.

drain the sama rice and add to the sauted mixture.


add water & salt and pressure cook for 4-5 whistles till the water is absorbed and the millet grains are cooked.

when the pulao is cooking, you can dry roast the cashews and almonds. when they are cooled, slice or chop them.

when serving the samvat pulao, garnish with the dry fruits and coriander leaves.

when serving also sprinkle some lemon juice in the pulao. you can also keep some lemon wedges by the side of the samvat pulao while serving.


If you are not making the samvat pulao for fasting, then you can add peas, cauliflower, beans to the pulao.

To have the millet grains a good soft texture add 3 cups water. Please reduce the water to 2.5 cups for a more separate texture.