Sama Rice Pulao is one of the popular delicacies enjoyed during Navratri vrat or fasts. Sama Rice is known by many other names like Samvat Rice, Vrat Rice, Samak ke Chawal, Bhagar Rice, Jungle Rice & Samo etc.
This grain belongs to millet family and is called ‘Barnyard Millet’ in english. Although this grain is not a variety of rice but people call it so because of its texture and colour. It has small granular texture and is off-white in colour. It is a gluten free grain which makes it suitable option for consumption not only on fasting days but also if you are on gluten-free diet.
The texture of sama rice makes it suitable for use in both savoury & sweet recipes. Other recipes using barnyard millet or ‘samak ke chawal’:
I have used only those spices & ingredients in this recipe which are commonly consumed by most people during their fasts (vrat). However, you are free to incorporate more veggies or use spices of your choice to make it more nutritious and flavourful. The Sama Rice pulao is a healthy dish that can be relished during fasts. As it is made using little fat (oil/ghee), it is quite lite stomach especially when you are consuming mostly fried items during these festive days.
Hope you would like this Sama Rice Pulao recipe!! For more Navratri recipes, click here.
List of Ingredients: (Serves 2)
- Sama Rice (Samak Ke Chawal)-1/2 cup
- Water-1 & 1/2 cup
- Ghee/Cooking Oil-2 tbsp
- Cubed Paneer- 1/4 cup
- Split Cashews – 10 to 12
- Peeled & Cubed Potatoes- 1/2
- Peanuts-6 to 8
- Cumin seeds (Jeera)-1 tsp
- Red Chilli Powder-1/2 tsp (or to taste)
- Chopped Green Chillies-1
- Rock Salt (Sendha Namak)- To taste
- Chopped coriander-1 tbsp (For garnishing)
- Lemon Juice – 1 tsp (optional)
1.For vegan version use cooking oil instead of ghee.
2. I have made this recipe as per Navratri vrat or fasts. If you are making it otherwise feel free to add garam masala or other spices of your choice.
Steps To Prepare:
Wash & drain the sama rice well. This is required to wash away the impurities. Then soak them in clean water for 30 minutes. In the mean time, lets proceed to next step.
In a heavy bottomed or non-stick pan, heat cooking oil or ghee. Fry cubed paneer on medium flame till it is golden brown. Keep these fried paneer cubes aside.
In the same pan, add split cashews & fry them till they turn golden in colour. Keep these roasted cashews aside.
In the same pan, add cubed potatoes and saute them for 4-5 minutes. Add peanuts and roast them on low flame for 2-3 minutes.
Then add chopped green chillies, cumin seeds and red chilli powder. Roast them for 10-15 seconds till they start releasing their aromas.
Drain all the excess water from rice. Add these soaked rice in the pan. Stir gently so that rice is mixed well with all the spices. Add water & rock salt (sendha namak) to it. Let it cook on low flame.
(If you like the consistency to be on softer side i.e. more of the khichdi texture then just add 1/2 cup water more.)
When the water reduces to half cover it with a lid. Let it cook covered for 3-4 minutes.
After that add fried paneer & cashews which we kept aside in step1. Fluff it gently with the help of a fork and switch off the flame if there is no more water left, else let it cook for 1-2 minutes more.
Garnish with fresh chopped coriander leaves. You can sprinkle some lemon juice over it but that is totally optional. Serve it hot with raita, curd or Coriander chutney!!