In this post I am sharing Samak ke chawal recipe. In English it is called barnyard millet. You can watch the video to see how we can make vrat ke chawal easily.
Samak or samvat, sama, and in English barnyard millet is not a grain. It is in fact seed. On removing the husk of this millet we get small seeds. Their taste is similar to broken rice. So, they are called samak rice or samak ke chawal. In India, food grains are not eaten during fasts. So barnyard millet is a very good food option during Navratri, Ekadashi or any other fasting.
Watch video of samak ke chawal recipe:
Detailed samak ke chawal recipe that you can save and take a printout is given in a recipe box at the end of this post.
In my earlier post, I had written about health benefits of barnyard millet, and many more seeds that are eaten during fasting. You can read it here. In all communities people fast in some way or the other. According to Ayurveda fasting has many health benefits.Â
This dish is made using barnyard millet. There are many more types of millets. You can read about different types of millets here.
This is a very simple and easy recipe to make Samak pulao that can be eaten during fasting. Plain, steamed Samak rice can also be made and eaten with potato or arbi (colocasia) curry. I have shared a recipe to make dry arbi for fasting.
Fasting rules differ from family to family. Please check with your family elders and tweak the recipe according to your need.
Samak ke chawal/barnyard millet is good for health
Soak the rice in water for some time. Shallow fry cashews and almond slivers in ghee. Roasting and frying help in releasing flavors from the spices and nuts. Crackle cumin seeds (zeera) in the same ghee and then add dry whole spices, finely chopped ginger and green chilli, curry leaves and potatoes.
If you eat tomatoes during fasting you can add them too. In fact, you can add chopped carrots, sweet peas, or whatever vegetables are allowed during fasting in your family.
When potatoes are cooked, add rice and roast it for some time. Due to frying rice does not become sticky on cooking. Then add water and cook rice.
Make this pulao just before you have to eat it. On cooling, it dries out and does not taste good. If you find that it is very dry, add some warm water and mix well.
Samak ke chawal ka pulao is ready to be served
Serve hot with phalahari potato dahi vada.
Samak ke chawal recipe
To save or take print out of the recipe please click on the printer symbol in the recipe box below.Â
| Servings | Prep Time |
| 2-3 people | 5 minutes |
| Cook Time |
| 10 minutes |
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Samak ke chawal ka pulao is a good phalahar option during fasting. Healthy, and delicious pulao is very easy to make.
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- 1 cup samak ke chawal (barnyard millet)
- 3 cups plain water
- 2 medium sized potatoes peeled and diced into small pieces
- 2 tablespoons ghee (rarefied butter)
- 10 numbers cashew nuts broken into pieces
- 10 numbers almond kernels soaked, skin removed, and cut into slivers
- 1 teaspoon cumin seeds (zeera)
- 3-4 numbers black pepper corns
- 3 number green cardamom/chhoti ilaichi seeds grounded
- 3 numbers cloves/laung
- 1 small stick cinnamon stick/dalchini
- 1 number green chili finely chopped
- 1 inch piece ginger peeled and finely chopped or grated
- 10 curry leaves
- 1 small bunch coriander leaves/cilantro finely chopped
- Rock salt (sendha namaK) according to taste.
- 1 tablespoon fresh lemon juice
- Wash samak ke chawal. Soak in a small amount of water. Meanwhile heat ghee in a pan or kadhai. Fry cashew nuts till golden brown. In the same ghee fry almond slivers till golden brown. Keep the flame low all the time. On taking out almond slivers, add cumin seeds in the same ghee. When cumin starts to splutter, add all the dry spices. Then add chopped green chillies, and ginger. After that add curry leaves and then diced potatoes. Fry potatoes for two-three minutes. Add rock salt to taste. Cook potatoes covered on low flame for five minutes.
- Open the lid. Add soaked samak ke chawal. Fry for two-three minutes. Then add three cups water and adjust salt. Also, add half of the fried cashew nuts and almond slivers. Cook covered for five minutes on low flame.
- Open the lid after five minutes. The samak would have absorbed most of the water. Do not dry too much as samak will absorb more water gradually, and may become too dry. Now add lemon juice. Decorate with fried cashews and almond slivers. Also, add chopped coriander leaves/cilantro. serve hot.
- Do not dry the pulao too much, as Samak absorbs water with time and the pulao will become too dry after some time.
- Prepare the rice just before the time you want to eat it. It tastes the best when freshly made.
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