Navratri 2020: During Fasts This Recipe Of Samak Rice Pulao Is Perfect!

Ingredients

• 1 cup barnyard millet (Samak Rice)
• 1 tsp cumin seeds
• 1/2 tsp grated ginger
• sendha namak as required
• 2 tbsp chopped coriander leaves
• Water as required
• 1 small potato
• 10 cashews
• 3 green chilli
• 2 tsp lemon juice
• 5 curry leaves
• 1 tbsp ghee

Step

1. Step 1:

   Wash and soak barnyard millet (Samak Rice) for at least fifteen minutes. Meanwhile, peel and dice the potato. Finely chop green chilies and coriander leaves and keep aside.

2. Step 2:

   Take a frying pan and add ghee in it. Heat it over moderate flame and add cumin seeds.

3. Step 3:

   Sauté till cumin seeds start to splutter. Then add ginger, green chilies, cashews and peanuts.

4. Step 4:

   Sauté until cashews become light brown.

5. Step 5:

   Now add the diced potatoes. Mix and cook for 1 to 2 minutes on medium heat till potato gets half cooked. Add the barnyard millet, stir and cook for a minute. (You can see it will start to pop.)

6. Step 6:

   Add 2 1/2 cup of water, barnyard millet, mix and cover the pan to cook on medium flame for 8 to 10 minutes until it gets cooked. Keep checking using a fork.

7. Step 7:

   Add coriander leaves and lemon juice. Mix well to combine everything and turn off the flame.

8. Step 8:

   Cover the pan and let it sit for 10 minutes before serving.

9. Step 9:

   The steam in the millet makes it cook further and helps absorb all the flavours.

10. Step 10:

    Serve hot or warm with side dish.