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SAMA RICE PULAO
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SAMA RICE PULAO

Method


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.


stir.


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.


Notes


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.

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Details

Sama or samvat is also commonly called as vrat ke chawal. since during fasting we abstain from cereal grains and to make any rice based dishes we use samvat or sama grains instead of rice.

prep time : 30 mins

cook time: 15 mins

total time: 45 mins

SAMVAT PULAO - A simple and easy pulao made with vrat ke chawal/samvat or #BarnyardMillet.

recipe type: main; cuisine: north indian; serves: 2-3

Ingredients

  • 1 cup sama or vrat ke chawal or barnyard millet
  • 1 tsp cumin seeds
  • ½ inch cinnamon stick
  • 2 green cardamoms
  • 2-3 cloves
  • 3-4 whole black pepper
  • ½ inch ginger + 1 green chili (crushed in a mortar-pestle)
  • 8-10 curry leaves
  • 1 tbsp chopped coriander leaves
  • 2 tbsp peanuts
  • 2 medium potatoes, peeled & cubed
  • 8-10 whole cashews
  • 8-10 almonds
  • 2 tbsp oil or ghee
  • 2.5 to 3 cups water
  • 1 tbsp chopped coriander for garnish
  • rock salt/sendha namak as required
  • lemon juice and lemon wedges as required

Additional Information

Product Code REC78
Weight 0
Weight_Unit gm
Special Price No
Special Price From Date No
Special Price To Date No

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