Sama Rice Pulao is a delicious flavoursome pulao recipe made using sama rice (or samak ke chawal). Sama Rice is known by many other names like Samvat Rice, Vrat Rice, Samak ke Chawal, Bhagar Rice, Sanwa, Jungle Rice & Samo etc. This grain belongs to millet family and is called ‘Barnyard Millet’ in english.
This millet pulao recipe is completely vegan & gluten free. As samak chawal are also consumed during Navratri vrat, you can make this recipe during fasts also.
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. 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.
List of Ingredients: (Serves 2)
- Sama Rice (Samak Ke Chawal)-1/2 cup
- Water-1 & 1/2 cup
- Ghee/Cooking Oil-1 & 1/2 tbsp
- Cubed Paneer- 1/2 cup
- Split Cashews – 10 to 12
- Peeled & Cubed Potatoes- 3/4 cup
- Peanuts-6 to 8
- Cumin seeds (Jeera)-1 tsp
- Red Chilli Powder-1/2 tsp (or to taste)
- Chopped Green Chillies-1
- Sendha Namak / Salt- 1tsp (to taste)
- Chopped coriander-1 tbsp (For garnishing)
- Lemon Juice – 1 tsp
- Water- For Soaking
1.For vegan version use cooking oil instead of ghee. You can skip paneer or replace it with tofu.
2. You can also add garam masala or other spices of your choice in this pulao recipe. As I am making it for Navratri fasts, I have used only those spices that can be consumed during fasting.
3. Instead of red chilli powder you can use black pepper.
4. I have used both cashews and peanuts for extra crunch. You can only any one of them or if you are allergic to nuts feel free to skip them completely.
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. Saute 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 to it. Bring it to boil once & then 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. We added sautéed paneer in the end as paneer if cooked for too long turns chewy.
Garnish with fresh chopped coriander leaves. You can sprinkle some lemon juice over it but that is totally optional. Serve it hot with raita, yoghurt or Coriander chutney!!
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Few more millet recipes you might like:
(Ragi is known as ‘Finger millet’ in english)