1cupsama ke chawalor vrat ke chawal or samvat rice or barnyard millet
3-4whole black pepper
½inchginger + 1 green chili,crushed in a mortar-pestle
1tablespoonchopped coriander leaves
2medium potatoes,peeled and cubed
2tablespoonoil or ghee
2.5 to 3cupswater
1tablespoonchopped coriander leaves for garnish
rock salt (edible and food grade) as required(or sendha namak)
lemon juice as required
lemon wedges as required
Rinse the sama or barnyard millet a couple of times in water like the way we rinse rice.
Soak in enough water for 20-30 minutes.
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.
Heat oil or ghee.
Add all the whole spices - cumin, cinnamon, cloves, cardamom and black pepper.
Saute till the oil become fragrant and the cumin crackles.
Add the crushed ginger-green chili and saute for half a minute on a low flame.
Add the cubed potatoes & curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame.
Now add the peanuts powder and stir.
Drain the sama rice and add to the sauted mixture. stir.
Add water and salt as required. Pressure cook for 4-5 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 samvat pulao, garnish with the dry fruits 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.
1. If you are not making the samvat pulao for fasting, then you can add peas, cauliflower, beans to the pulao.2. I wanted the millet grains to have a good soft texture so have added 3 cups water. Please reduce the water to 2.5 cups for a more separate texture.