Samak Rice Pulao, made with Barnyard Millet, is a perfect gluten-free dish you can prepare to treat yourself and your loved ones all year round. It is especially popular during Navratri when Samak Rice is consumed heavily. The pulao gives out a fragrant aroma which is irresistible, satisfying your hunger while being light on the stomach. You can continue reading to discover the Samak Rice Pulao recipe and how to make it at home.

 

Ingredients:

- 1 cup Samak Rice 
- 1 small Potato, peeled and diced
- 1/2 cup Mixed Vegetables (e.g., peas, carrots, beans) - optional
- 1-2 Green Chilies, slit (adjust to your spice preference)
- 1/2 teaspoon Cumin Seeds (Jeera)
- 1/2 inch piece of Ginger, finely chopped
- A pinch of Rock Salt 
- 1-2 tablespoons Ghee or Oil
- Water, as needed

 

Instructions:

- Wash the Samak Rice in cold water and soak it for about 15-20 minutes. Drain and set it aside.
- Heat ghee or oil in a pan or pressure cooker over medium heat.
- Add cumin seeds until they make a pop sound.
- Add the chopped ginger, green chilies, and diced potato. Sauté for a few minutes until the potatoes start to turn golden.
- If using mixed vegetables, add them at this point and cook for a few more minutes.
- Add the drained Samak Rice to the pan and stir for a couple of minutes to lightly roast the rice.
- Pour in an appropriate amount of water, keeping in mind that Samak Rice typically requires a 2:1 water-to-rice ratio (two cups of water for one cup of rice each). Add a pinch of rock salt for seasoning.
- If using a pressure cooker, cover and cook for 1-2 whistles, then reduce the heat and let it simmer for 3-4 minutes. If using a regular pan, cover and cook until the rice is tender and the water is absorbed, which may take about 15-20 minutes. Mix the rice occasionally so that all the grains are cooked properly.
- Once the rice is cooked and the water is absorbed, remove it from the heat and let it sit, covered, for a few more minutes.
- Use a fork to fluff the rice and serve it hot with vrat ki sabzi (fasting curry), yogurt, or chutney.