Barnyard Millet Pulao Recipe (Samak Rice Pulao): A Perfect Dish for Fasting

Samak Rice Pulao: Barnyard Millet, known as samak, sama, or vrat ke chawal in India, is a versatile and nutritious option used widely in fasting recipes. Despite often being called “rice” in fasting cuisine, barnyard millet is actually a seed, not a grain, making it ideal for traditional Hindu fasting days like Navratri and Ekadashi. Rich in fiber and protein, barnyard millet is gluten-free and easily digestible, making it a wonderful option for a light, satisfying meal. This recipe offers a tasty, mildly spiced pulao made without onions or garlic—keeping it suitable for fasting and religious dietary guidelines.

What is Barnyard Millet or Samak Rice?

Barnyard millet is a small, cream-colored seed often mistaken for rice due to its similar texture when cooked. Known by various names across India, such as samak, samo, and sanwa, barnyard millet is commonly used during fasting periods when rice and other grains are avoided. Besides its religious significance, barnyard millet is appreciated for its health benefits. It has a lower calorie count and a low glycemic index, making it especially suitable for people with diabetes and for those looking for a nutritious, gluten-free grain alternative. Samak Rice Pulao

About This Barnyard Millet Pulao Recipe

This Samak Rice Pulao recipe brings together barnyard millet, potatoes, peanuts, and mild spices, creating a light yet filling meal that provides sustained energy during fasting days. While the recipe includes whole spices and curry leaves for extra flavor, you can skip these if your fasting rules restrict them. Adding toasted nuts like cashews and almonds as a garnish gives the pulao a deliciously crunchy texture and rich flavor. It’s an ideal recipe to serve with curd, vrat ki kadhi, or fasting-friendly side dishes like vrat ke aloo or dahi arbi.

Ingredients: Samak Rice Pulao

For Soaking

• Sama ke chawal (Barnyard Millet) – 1 cup
• Water – as required for soaking

For Crushing

• Ginger – 1 inch piece, chopped
• Green Chili – 1, chopped

For Roasting

• Peanuts – 2 tbsp, dry roasted and coarsely ground

Main Ingredients

• Ghee or Oil – 2 tbsp
• Cumin Seeds – 1 tsp
• Whole Spices: Cinnamon stick (½ inch), Cloves (2-3), Green Cardamoms (2), Black Peppercorns (3-4)
• Curry Leaves – 8-10
• Coriander Leaves – 1 tbsp, chopped
• Potatoes – 2 medium, peeled and cubed
• Water – 2.5 to 3 cups, as required
• Rock Salt – to taste

For Garnish

• Coriander Leaves – 1 tbsp, chopped
• Cashews – 8-10, dry roasted
• Almonds – 8-10, sliced and roasted
• Lemon Wedges or Juice – as required

Samak Rice Pulao: Step-by-Step Guide

Preparation

1. Soak the Barnyard Millet: Rinse the barnyard millet thoroughly, soak in water for 20-30 minutes, then drain.
2. Roast the Peanuts: Dry roast the peanuts until crunchy, then grind them coarsely.
3. Crush Ginger and Chili: Crush ginger and green chili together using a mortar and pestle.

Cooking the Pulao

1. Heat Ghee or Oil: In a pan or pressure cooker, heat ghee on medium heat.
2. Add Spices: Add cumin seeds, cinnamon, cloves, cardamom, and peppercorns. Fry until they release their aroma.
3. Add Ginger-Chili Paste: Add the crushed ginger and chili paste, sautéing for a few seconds.
4. Add Potatoes and Herbs: Toss in cubed potatoes, curry leaves, and chopped coriander. Sauté for about 3-4 minutes.
5. Add Peanuts and Barnyard Millet: Mix in the ground peanuts and drained millet, stirring everything together.
6. Add Water and Salt: Pour in 2.5 to 3 cups of water and add rock salt. Stir, then cover and cook until the millet is tender and the water is absorbed (4-5 whistles if using a pressure cooker).

Garnish and Serve

1. Prepare Garnish: Dry roast cashews and almonds until golden.
2. Serve: Garnish the pulao with roasted nuts and coriander leaves. Add a squeeze of lemon juice or serve with lemon wedges. Pair with curd or vrat-friendly curries.

Expert Tips: Samak Rice Pulao

• Texture Preference: For a softer consistency, use 3 cups of water; for a firmer texture, reduce to 2.5 cups.
• Vegetable Variations: When not making this for fasting, add veggies like peas, carrots, and beans for extra flavor.
• Fresh Ingredients: Ensure barnyard millet is fresh, as old millet can develop a bitter taste or take longer to cook.
• Oil or Ghee: Ghee adds a richer flavor, but oil works fine if preferred.
• Fasting Guidelines: Customize the recipe based on your family’s fasting rules; skip spices or curry leaves if necessary.

FAQs About Samak Rice Pulao

What is barnyard millet, and is it different from rice?

Yes, barnyard millet is a seed, not a grain, and is unrelated to rice despite being referred to as “chawal” in India. It’s often used in fasting recipes as a substitute for rice due to its high nutritional value and easy digestibility.

Can I use other vegetables in this recipe?

For fasting, stick to simple ingredients like potatoes. However, if not observing fast, you can add green peas, carrots, or beans to add more flavor and texture.

Why is barnyard millet suitable for fasting?

Barnyard millet is not considered a grain, making it acceptable for traditional Hindu fasting days where grains like rice and wheat are avoided.

How can I make this pulao more flavorful without violating fasting rules?

Using fresh ginger, green chili, and roasting the peanuts gives a lovely aroma and flavor. You can also add rock salt and garnish with roasted nuts and coriander for an added burst of flavor. Samak Rice Pulao

What is the best way to serve barnyard millet pulao?

Serve the pulao warm, garnished with roasted nuts and a squeeze of lemon, along with curd or vrat-friendly sides like dahi aloo or kadhi for a complete fasting meal.