Samak Rice Pulao
Vrat-friendly barnyard millet pulao with vegetables.
Ingredients
- ½ cup samak rice (barnyard millet) – washed ' soaked 30 mins
- 1 medium potato, diced
- 1 small tomato, chopped (optional, if allowed)
- 2 tbsp peanuts, roasted
- 1 tsp cumin seeds
- 1–2 green chilies, chopped
- A pinch of hing (asafoetida) (skip if strict vrat)
- 1½ tbsp ghee
- Sendha namak to taste
- Fresh coriander leaves, chopped
- 1½ to 2 cups water
Instructions
- Prep the Base
- Heat ghee in a pan. Add cumin seeds, let them splutter.
- Add green chilies, peanuts, and hing. Sauté for a few seconds.
- Veggies ' Simmering
- Add chopped potatoes (and tomato if using). Cook for 2–3 mins.
- Add soaked samak rice. Stir to coat with ghee.
- Pour in water, add sendha namak.
- Let It Rest and Rise
- Cover and cook on low flame till rice is soft and water is absorbed (10–12 mins).
- Fluff gently. Let it rest for 2 minutes before serving.
- Serve with Stillness
- Top with fresh coriander and a spoon of ghee.
- Pair with curd, chutney, or simply as it is.