Not really rice, but a seed, samak/sama/samvat/samo/bhagar or barnyard millet is a popular ingredient, especially used in dishes made during the religious Hindu fasting days in India. For instance, this Samak Rice (also known as Sama ke Chawal ka Pulao or Vrat ke Chawal ka Pulao or Samvat Pulao) is made as vrat food particularly during Navratri and Ekadashi time of the year. Since fit as a fasting food, this Barnyard Millet recipe also is free of onion, garlic and gluten.
What is Samak Rice
Sama, samak, samo or samvat is also referred to as vrat ke chawal, given that it is the perfect choice of ingredient to make delicious dishes for religious vrats or fasts. During fasting, we abstain from cereal grains.
So, to make pulao or other rice-based dishes, samak is used in place of the regular rice. In English, samak or samvat rice is called as Barnyard Millet.
Barnyard Millet is also considered as a healthy choice as it is rich in fibre and proteins. It also has less calories and thus, is ideal for people with diabetes. Just like this Samak Rice Pulao recipe, there is a varied list of recipes that can be made with sama.
Table of Contents
These seeds are tiny with a creamish color on them (image below). Other local names of sama include vari, varai, sanwa, bhagar, moraiyo, jhangora, samwa and swang.
It is no way related to any kind of rice. So, never get confused with the word ‘chawal or rice’ associated with it.
About Banyard Millet Pulao Recipe
Since samak or barnyard millet is a nutritious option for our health as well, this makes it all the more an eligible, gluten-free choice of ingredient during fasting or vrat days.
On these days, we need to eat food which is filling as well as light, and also gives us the right kind of energy to sustain long fasting hours. This Sama Ke Chawal Pulao does just this. Have it as it is or with the Vrat Ki Kadhi.
Generally, at home, I make this Samak Rice Pulao, the Samvat Rice Khichdi and other similar dishes with barnyard millet.
But you can even try other equally delectable barnyard millet recipe like this Sama Rice Idli and also the sama rice kheer recipe.
In India, Fasting Rules vary from community to community. So, I would always advise you to check with the members of your family before finalizing the menu.
While making this Barnyard Millet recipe, I add whole spices and curry leaves. But some families, may not be using these while fasting.
In that case, you can skip both the whole spices and curry leaves. If you’re still in doubt about the fasting dos and don’ts, make sure to clarify those by speaking to elders in your family. This always helps.
How to make Samak Rice Pulao
Preparation
1. Rinse 1 cup of sama chawal (barnyard millet or samvat rice) a couple of times in water like the way we rinse regular white rice.
2. Soak in enough water for 20 to 30 minutes. After the soaking time is over, drain all the water and set aside the barnyard millet.
3. Dry roast 2 tablespoons peanuts on a pan or in the oven till crunchy.
4. Coarsely powder the roasted peanuts in a mortar-pestle or in a dry grinder.
5. Measure all the other ingredients and keep them ready for making Samak Rice Pulao.
Sauté Spices, Herbs, Potatoes
6. Heat 2 tablespoons oil or ghee in a 3 litre pressure cooker. Keep heat to low or medium-low. I have used ghee, but you can use oil instead.
7. Add all the whole spices – 1 teaspoon cumin seeds, ½ inch cinnamon stick, 2 to 3 cloves, 2 green cardamoms and 3 to 4 black peppercorns.
8. Fry till the oil becomes fragrant and the cumin seeds crackle.
9. Then, add crushed ginger-green chili paste made from 1 inch peeled ginger and 1 green chili.
You can crush them in a mortar pestle and set aside before you begin cooking the samvat rice pulao.
10. Sauté for half a minute on low heat.
11. Add 2 medium-sized peeled and cubed potatoes.
12. Also, add 8 to 10 curry leaves and 1 tablespoon chopped coriander leaves.
13. Sauté for 3 to 4 minutes on low heat.
14. Now, add the coarsely ground roasted peanuts.
15. Stir and mix well.
Add & Sauté Barnyard Millet
16. Add the soaked sama chawal or barnyard millet to the sautéed mixture.
17. Stir and mix well.
18. Add 2.5 cups water or as required. I added 3 cups of water, as I wanted a softer texture. For a separate texture 2.5 cups of water works well.
19. Next, add edible rock salt as required.
Make Samak Rice Pulao
20. Pressure cook for 4 to 5 whistles or till the water is absorbed and the barynard millet is softened and cooked well.
Let the pressure drop naturally in the cooker and then only open the lid. Gently fluff and serve.
21. While the pulao is cooking, you can dry roast 8 to 10 cashews and 8 to 10 chopped almonds.
22. Before serving the Samak Rice Pulao, garnish with the roasted cashews, almonds and some coriander leaves.
You can also sprinkle some lemon juice in the pulao or you can keep some lemon wedges by the side of the pulao.
24. You can have enjoy Samak Rice Pulao plain or with plain curd or yogurt, vrat ki kadhi or other fasting recipes like Vrat Ke Aloo, Aloo Tamatar Sabzi, Vrat Ke Dahi Aloo, dahi arbi, etc.
Expert Tips
- Vegetables that can be added in this recipe when not making it for vrat or fasts: green peas, cauliflower, carrots and french beans.
- Make sure to use barnyard millet that is fresh and within it shelf life. Aged millet will take more time to cook and can even go rancid or taste bitter.
- Since I wanted a soft texture in the samak rice, I added 3 cups water. If you want to have a more separate texture, add 2.5 cups or lesser, whichever gives you the desired consistency.
- You can cook this Vrat Ke Chawal Ka Pulao in oil or ghee. With ghee the pulao tastes better.
- This barnyard millet recipe can be made in a pot or pan and also in the Instant Pot.
- While serving the Samvat Rice Pulao, you can garnish with coriander leaves or nuts. You can also add some lemon juice or keep lemon wedges on the side of the pulao.
More Fasting Recipes To Try!
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
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Samak Rice Pulao (Barnyard Millet Recipe)
Ingredients
To Soak
- 1 cup sama ke chawal or vrat ke chawal or samvat rice or samak rice or barnyard millet
- water as required, for soaking
To Crush In Mortar Pestle
- 1 inch ginger – peeled and roughly chopped
- 1 green chilli – roughly chopped
To Roast
- 2 tablespoons peanuts
More Ingredients
- 2 tablespoon Ghee or oil
- 1 teaspoon cumin seeds
- ½ inch cinnamon stick
- 2 to 3 cloves
- 2 green cardamoms
- 3 to 4 black peppercorns
- 8 to 10 curry leaves
- 1 tablespoon coriander leaves – chopped
- 2 potatoes – medium-sized, peeled and cubed
- 2.5 to 3 cups water or add as needed
- rock salt (edible and food grade) as required (sendha namak)
For Garnish
- 1 tablespoon coriander leaves – chopped
- 8 to 10 cashews
- 8 to 10 almonds – sliced
- lemon juice or lemon wedges, as required
Instructions
Preparation
- Rinse the samak rice or barnyard millet a couple of times in water like the way we rinse rice.
- Soak in enough water for 20 to 30 minutes.
- After 20 to 30 minutes, drain all the water and set the soaked barnyard millet aside.
- 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.
- Crush the ginger and green chilli to a paste in a mortar-pestle. You can crush to a semi-fine or a fine paste.
Make Samak Rice Pulao
- Heat oil or ghee in a 3 litre pressure cooker. Keep the heat to low or medium-low.
- Add all the whole spices – cumin, cinnamon, cloves, cardamom and black peppercorns.
- Fry till the oil become fragrant and the cumin crackles.
- Add the crushed ginger-green chilli paste and sauté for half a minute on a low heat.
- Add the cubed potatoes, curry leaves, coriander leaves and sauté for 3 to 4 minutes on a low heat.
- Now add the peanuts powder and stir to combine. Keep heat to a low.
- Add the samak rice to the sautéed mixture. Mix and stir very well.
- Add water and salt as required. Pressure cook on medium heat for 4 to 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 Samak Rice Pulao, garnish with the the roasted nuts 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.
Notes
Nutrition Info (Approximate Values)
ThisSamak Rice Pulao recipe from the archives first published in August 2013 has been updated and republished on October 2023.
Delicious!!!! Thank you for this recipe♥️