Samak Pulao is a popular dish made during Navratri, using sama rice, also known as barnyard millet, which is ideal for fasting. Simple, yet amazingly delicious when tempered with peanuts, fried potatoes, and ghee!
If you are looking for a flavorful and easy recipe for a fasting day during Navratri or Ekadashi, this recipe of Samak Rice Pulao is perfect! My mother-in-law made this for me when I was fasting.
I couldn't have imagined having a pulao when I was fasting. She gave it a spicy and tangy twist and made it so appetizing! This vrat ghee rice is so filling and keeps you energized! All that gathers in just under 30 minutes. Flavor it with peanuts, curry leaves, tomatoes, or any ingredient that works well for you!
Team this vrat pulao with curd and aloo tamatar subji for a hearty meal!
More Navratri Recipes: Sweet Potato Chaat, Sabudana Khichdi, Kaddu Halwa.
Ingredients
- Sama Rice- Barnyard millet (called Fal-ahari in India) is a gluten-free grain that is easy to digest and is consumed during fasting days! You can procure it from a local grocery store.
- Desi Ghee- While you may make it in vegetable cooking oil (vegan swap), but it tastes best in ghee.
- Potato- I have slowly fried potato chunks and added them later
- Tomatoes- If your family doesn't eat tomatoes on a fasting day, feel free to skip them.
- Peanuts- Roast them in ghee for the perfect crunchy taste!
- Fresh green chilies.
- Lemon Juice- I highly recommend not skipping it!
- Sendha Namak, Black Pepper
How To Make Sama Rice Pulao
Step 1. Prep Rice
In a large bowl, wash and soak rice while you prep veggies.
Wash, peel, and thin-slice potatoes. Chop tomatoes into small chunks.
Step 2. Sauté Peanuts and Potatoes
In a heavy wok or pan, heat ghee. Slowly roast peanuts on a slow flame for 2 min and keep them aside. Then roast potatoes and keep them aside.
Step 3. Temper the rice
In a pan, heat ghee and add cumin seeds and green chilies. Mix in chopped tomatoes. Cook for a few minutes until the tomatoes soften. Add salt and black pepper.
Step 4. Add Sama rice
Stir in washed sama rice. Add water and cover the wok with a lid. Let it cook on low heat until the rice is soft and fully cooked.
Step 5. Add Peanuts And Potatoes
Once the rice is done, add roasted peanuts and potatoes and garnish with lemon juice and coriander leaves!
Step 6. Serve
Serve the Samak Pulao hot with curd and aloo tamatar subji. (You may choose to offer it as a bhog to Mata Rani)
Expert Tips
- Rinse barnyard millet thoroughly to remove any bitterness.
- Use a 2:1 water-to-millet ratio for fluffy grains. Make sure to cover it with a lid while cooking the rice.
- Cook on low heat to prevent the rice sticking to the bottom of the wok.
Samak Rice Pulao (Barnyard Millet Recipe)
Equipment
- 1 bowl for soaking rice
- 1 heavy wok for tempering the rice
Ingredients
- 1 cup Samak Rice Wash and soak for 10 min
- 1 small green chilli
- 1 teaspoon black pepper
- 2 tsp lemon juice
- 1 small Potato
- 1 large Tomato
- 10 small peanuts
- 1 teaspoon Jeera(Cumin)
- 2 cups water
- 1 tablespoon Desi Ghee
- Sendha Salt as per taste
Instructions
- In a large bowl, wash and soak rice while you prep veggies. Wash, peel, and thin-slice potatoes. Chop tomatoes into small chunks.
- In a heavy wok or pan, heat ghee. Slowly roast peanuts on a slow flame for 2 min and keep them aside. Then roast potatoes (takes about 5 minutes) and keep them aside.
- In a pan, heat ghee and add cumin seeds and green chilies. Mix in chopped tomatoes. Cook for a few minutes until the tomatoes soften. Add salt and black pepper.
- Stir in washed sama rice. Add water and cover the wok with a lid. Let it cook on low heat until the rice is soft and fully cooked.
- Once the rice is done, add roasted peanuts and potatoes and garnish with lemon juice and coriander leaves!
- Serve the Samak Pulao hot with curd and aloo tamatar subji.
Notes
- Rinse barnyard millet thoroughly to remove any bitterness.
- Use a 2:1 water-to-millet ratio for fluffy grains. Make sure to cover it with a lid while cooking the rice.
- Cook on low heat to prevent the rice sticking to the bottom of the wok.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 206 |
| % Daily Value* | |
| Total Fat 11.5g | 15% |
| Saturated Fat 5.1g | 26% |
| Cholesterol 11mg | 4% |
| Sodium 39mg | 2% |
| Total Carbohydrate 22.5g | 8% |
| Dietary Fiber 3.6g | 13% |
| Total Sugars 2.5g | |
| Protein 4.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 29mg | 2% |
| Iron 1mg | 7% |
| Potassium 483mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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