Sama Rice Pulao (Vrat Ke Chawal)
Sama rice pulao cooks barnyard millet like rice with potato and peanuts, for fasting days when grain is avoided.
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40 mintotal
25 min hands-on15 min hands-off
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes soaking time.
Method
Elevate the ghee to a functional tempering point in a heavy-walled culinary pan over a medium flame.
Add the cumin seeds to the fat and let them crackle to release their earthy aroma.
Stir in the finely grated ginger and the slit green chillies. Fry them for just a few seconds to flavour the ghee.
Add the diced potatoes. Keep sautéing for 3-4 minutes until the edges soften a little and take on a pale golden colour.
3–4 min
Ensure the soaked Sama rice is hyper-drained. Transfer the grains into the pan.
Toast the grains gently in the spiced ghee for 1-2 minutes, so the outsides seal.
1–2 min
Pour in the measured water, then the rock salt (sendha namak) and black pepper. Bring it quickly to a boil.
Instantly retard the heat, clamp a heavy lid onto the vessel, and command a gentle simmer for 8-10 minutes. The objective is total moisture absorption yielding swollen, unbruised grains.
8–10 min
Extinguish the thermal source. Using a delicate hand, fold the coarsely crushed peanuts and fresh lemon juice into the hot pulao.
Crown with a vibrant scattering of fresh coriander and present the dish immediately.
How to tell it's done
Fluffy, light, and soft grains dotted with tender potato bites and crunchy peanuts.
Getting it right
Tip
Adding the roasted peanuts at the very end ensures they remain crunchy, providing a beautiful textural contrast to the soft millet.
What to serve it with
Serve with a bowl of plain curd or cucumber raita (made with rock salt).
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