Samak Rice Pulao (Barnyard Millet Recipe)
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
3
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Calories
550 kcal
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Course
Main Course
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Cuisine
Indian
Samak Rice Pulao (Barnyard Millet Recipe)
Description
Samak Rice Pulao, prepared with barnyard millet, features key ingredients like cumin, cinnamon, cloves, cardamom, black peppercorns, and curry leaves. The millet is soaked before being cooked with sautéed potatoes and a paste of ginger and green chili, blending earthy and spicy notes. Roasted peanuts add texture and a mild nutty flavor to the pulao.
The cooking process involves tempering whole spices in ghee or oil, then building layers of flavor with the ginger-chili paste, potatoes, and coriander before combining the soaked millet and water for simmering. The resulting pulao has a soft, moist texture with the potatoes contributing a tender bite amid the millet’s mild graininess.
This简单 but comforting dish can be enjoyed as a main or side dish during fasting or as a light meal. Adding lemon juice or fresh coriander garnish can enhance its freshness. For non-fasting occasions, vegetables like peas, cauliflower, or beans can be added to vary the texture and flavor.
Adjust water quantities from 2.5 to 3 cups depending on whether a fluffier or softer grain texture is desired. Roasting peanuts until crunchy before powdering enriches the dish with a distinct nutty flavor. Soaking the millet prior to cooking improves its tenderness and cooking efficiency.
Ingredients
To Soak
- 1 cup barnyard millet or vrat ke chawal or samvat rice or samak rice or barnyard millet, Hindi name 'sama ke chawal'
- water as required, for soaking
To Crush In Mortar Pestle
- 1 inch ginger - peeled and roughly chopped
- 1 green chilli - roughly chopped
To Roast
- 2 tablespoons peanuts
More Ingredients
- 2 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- ½ inch cinnamon stick
- 2 to 3 cloves
- 2 green cardamom
- 3 to 4 black peppercorns
- 8 to 10 curry leaves
- 1 tablespoon Coriander leaves - chopped
- 2 potato medium-sized, peeled and cubed
- 2.5 to 3 cups water or add as needed
- rock salt (edible and food grade) as required (sendha namak)
For Garnish
- 1 tablespoon Coriander leaves - chopped
- 8 to 10 cashews
- 8 to 10 almonds - sliced
- lemon juice or lemon wedges, as required
Instructions
Preparation
- Rinse the samak rice or barnyard millet a couple of times in water like the way we rinse rice.
- Soak in enough water for 20 to 30 minutes.
- After 20 to 30 minutes, drain all the water and set the soaked barnyard millet aside.
- 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.
- Crush the ginger and green chilli to a paste in a mortar-pestle. You can crush to a semi-fine or a fine paste.
Make Samak Rice Pulao
- Heat oil or ghee in a 3 litre pressure cooker. Keep the heat to low or medium-low.
- Add all the whole spices - cumin, cinnamon, cloves, cardamom and black peppercorns.
- Fry till the oil become fragrant and the cumin crackles.
- Add the crushed ginger-green chilli paste and sauté for half a minute on a low heat.
- Add the cubed potatoes, curry leaves, coriander leaves and sauté for 3 to 4 minutes on a low heat.
- Now add the peanuts powder and stir to combine. Keep heat to a low.
- Add the samak rice to the sautéed mixture. Mix and stir very well.
- Add water and salt as required. Pressure cook on medium heat for 4 to 5 whistles or till the water is absorbed and the millet grains are cooked.
- When the pulao is cooking, you can dry roast the chopped cashews and almonds.
- When serving the Samak Rice Pulao, garnish with the the roasted nuts 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
- For a softer texture in the millet, use three cups of water; reduce to 2.5 cups if you prefer more separated grains.
- If you're not preparing this for fasting, adding peas, cauliflower, or beans can diversify the pulao.
- Roasting peanuts until crunchy before crushing them adds extra flavor complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 84g | 28% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 463mg | 19% |
| Potassium | 748mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 131IU | 3% |
| Vitamin B1 (Thiamine) | 0.4mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 37mg | |
| Vitamin B6 | 0.5mg | |
| Vitamin C | 84mg | 93% |
| Vitamin E | 1mg | |
| Vitamin K | 5µg | |
| Calcium | 79mg | 8% |
| Vitamin B9 (Folate) | 348µg | |
| Iron | 6mg | 33% |
| Magnesium | 144mg | 36% |
| Phosphorus | 382mg | |
| Zinc | 4mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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