lunch · navratri · vrat · falahari · festive · no-onion-no-garlic · samak · pulao · one-pot · potato
Samak Rice Pulao (Pilaf)
Samak rice pulao is a one-pot vrat meal of barnyard millet, potato cubes and coarsely ground roasted peanuts, cooked in ghee with whole spices, ginger, green chilli and curry leaves. Use two and a half cups of water for separate, fluffy grains, or up to three for a softer pulao. Finish with roasted cashews, almonds and coriander, and serve with curd or vrat kadhi.
Cook along · 10 steps
Method
- 1
Rinse the sama chawal thoroughly and soak it in enough water for 20–30 minutes. Drain and set aside.
- 2
Dry roast the peanuts until crunchy, then coarsely grind them using a mortar-pestle or dry grinder.
- 3
Heat oil or ghee in a 3-litre pressure cooker over low to medium-low heat. Add cumin seeds, cinnamon, cloves, green cardamoms, and black peppercorns. Sauté until fragrant and the cumin crackles.
- 4
Add crushed ginger and green chili and sauté for about 30 seconds.
- 5
Add cubed potatoes, curry leaves, and 1 tablespoon chopped coriander. Sauté for 3–4 minutes.
- 6
Add the coarsely ground roasted peanuts and drained sama chawal. Mix well.
- 7
Add 2½ cups water for a separate, fluffy texture or up to 3 cups for a softer texture. Add rock salt and mix well.
- 8
Pressure cook for 4–5 whistles, or until the water is absorbed and the barnyard millet and potatoes are cooked. Allow the pressure to release naturally before opening the cooker, then gently fluff the pulao.
- 9
Meanwhile, dry roast the cashews and chopped almonds until lightly golden.
- 10
Garnish the Samak Rice Pulao with roasted cashews, almonds, and coriander. Serve plain or with curd, vrat kadhi, or other fasting accompaniments.
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