Samak Rice Recipe: Samak, also known as barnyard millet, is not technically a grain but rather a seed. Once the husk is removed, small seeds similar in taste to broken rice are obtained, hence they’re often referred to as samak rice or samak ke chawal. In India, during fasting periods such as Navratri or Ekadashi, grains are typically avoided. Therefore, barnyard millet serves as an excellent alternative during such times.
Here’s a simple recipe for Samak Pulao, suitable for fasting. Plain, steamed Samak rice can also be enjoyed with potato or arbi (colocasia) curry.
Samak Rice Recipe Ingredients:
- 1 cup barnyard millet (samak ke chawal)
- 3 cups water
- 2 medium-sized potatoes, peeled and diced into small pieces
- 2 tablespoons ghee (clarified butter)
- 10 cashew nuts, broken into pieces
- 10 almonds, soaked, peeled, and cut into slivers
- 1 teaspoon cumin seeds
- 3-4 black peppercorns
- Ground seeds of 3 green cardamoms
- 3 cloves
- 1 small stick cinnamon
- 1 green chili, finely chopped
- 1-inch piece ginger, finely chopped or grated
- 10 curry leaves
- Small bunch of coriander leaves, finely chopped
- Rock salt (sendha namak), to taste
- 1 tablespoon fresh lemon juice
Samak Rice Recipe Instructions:
- Wash barnyard millet and soak in a small amount of water. Meanwhile, heat ghee in a pan or kadhai.
- Fry cashew nuts in the ghee until golden brown. Then fry almond slivers until golden brown. Keep the flame low throughout.
- In the same ghee, add cumin seeds. When they start spluttering, add all the dry spices, chopped green chilies, and ginger.
- Add curry leaves and diced potatoes. Fry potatoes for 2-3 minutes. Season with rock salt and cook covered on low flame for 5 minutes.
- Open the lid, add soaked barnyard millet, and fry for another 2-3 minutes. Then add 3 cups of water and adjust salt. Add half of the fried cashew nuts and almond slivers.
- Cook covered for 5 minutes on low flame. After 5 minutes, open the lid. The millet would have absorbed most of the water.
- Do not let it dry too much as barnyard millet tends to absorb more water gradually. Add lemon juice, and garnish with fried cashews, almond slivers, and chopped coriander leaves. Serve hot.
Recipe Notes:
Avoid drying the pulao too much, as barnyard millet absorbs water over time, potentially making the pulao too dry.
Prepare the rice just before serving for the best taste.
Conclusion:
Samak Rice Recipe offers a delicious and nutritious option for those observing fasting periods, particularly during festivals like Navratri or Ekadashi. Made with barnyard millet and a flavorful mix of spices, vegetables, and nuts, this dish provides a satisfying meal while adhering to fasting guidelines. With its simplicity and versatility, Samak Pulao is a popular choice for fasting meals among those following traditional Indian customs.
FAQs About Samak Rice Recipe
What is Samak Pulao?
Samak Pulao is a dish made using barnyard millet, also known as samak ke chawal. During fasting periods in India, grains are typically avoided, making barnyard millet a popular alternative. This pulao is a flavorful and nutritious option for those observing fasts during festivals like Navratri or Ekadashi.
What makes Samak Pulao suitable for fasting?
Samak Pulao is suitable for fasting because it is made with barnyard millet, which is not considered a grain and is permissible to consume during fasts. Additionally, the dish is prepared without using regular grains or ingredients that are restricted during fasting periods.
How is Samak Pulao prepared?
Samak Pulao is prepared by first soaking the barnyard millet, then frying it along with spices, vegetables like potatoes, and nuts in ghee. Water is added, and the pulao is cooked until the millet absorbs the water and becomes tender. It is then garnished with fried nuts, lemon juice, and fresh coriander before serving.
Can Samak Pulao be made ahead of time?
While Samak Pulao can be reheated, it is best enjoyed when freshly made. The texture and flavors are optimal when the pulao is prepared just before serving. However, leftovers can be stored in the refrigerator and reheated when needed.
What are some tips for making the perfect Samak Pulao?
To make the perfect Samak Pulao, ensure that the millet is soaked well before cooking to soften it. Fry the spices, nuts, and vegetables in ghee on low flame to enhance their flavors. Be mindful not to overcook the pulao, as barnyard millet tends to absorb water gradually. Garnish with fresh lemon juice and coriander leaves for added freshness and flavor.
