Samak Rice (too known as Sama ke Chawal ka Pulao Vrat ke Chawal ka Pulao or Samvat Pulao) is made as vrat nourishment, especially amid Navratri and Ekadashi time of the year. Since it is a fasting nourishment, this Feeding pen Millet formula too is free of onion, garlic and gluten.
Samak Rice Pulao Recipe :-
INGREDIENTS
” To Douse “
- 1 glass sama ke chawal or vrat ke chawal or samvat rice or samak rice or feeding pen millet
- water as required, for dowsing
- To Smash In Mortar Pestle
- 1-inch ginger – peeled and generally chopped
- 1 green chili – generally chopped
” To Cook “
- 2 tablespoons peanuts
- 2 tablespoon Ghee or oil
- 1 teaspoon cumin seeds
- ½ inch cinnamon adhere
- 2 to 3 cloves
- 2 green cardamoms
- 3 to 4 dark peppercorns
- 8 to 10 curry takes off
- 1 tablespoon coriander clears out – chopped
- 2 potatoes – medium-sized, peeled and cubed
- 2.5 to 3 glasses water or include as required
- rock salt (consumable and nourishment review) as required (sendha namak)
” For Decorate “
- 1 tablespoon coriander clears out – chopped
- 8 to 10 cashews
- 8 to 10 almonds – cut
- lemon juice or lemon wedges, as required
INSTRUCTIONS
” Preparation “
- Wash the samak rice or feed pen millet a few times in water just like the way we flush rice.
- Drench in sufficient water for 20 to 30 minutes.
- After 20 to 30 minutes, deplete all the water and set the drenched barnyard millet aside.
- Dry broil the peanuts on a skillet or within the broiler till they ended up crunchy.
- Coarsely powder them in a mortar-pestle or in a dry processor.
- Smash the ginger and green chili to a glue in a mortar-pestle. You’ll smash to a semi-fine or a fine glue.
” Make Samak Rice Pulao “
- Warm oil or ghee in a 3 liter weight cooker. Keep the warm to moo or medium-low.
- Include all the complete flavors – cumin, cinnamon, cloves, cardamom and dark peppercorns.
- Broil till the oil gets to be fragrant and the cumin crackles.
- Include the pulverized ginger-green chili glue and sauté for half a diminutive on a moo warm.
- Include the cubed potatoes, curry takes off, coriander takes off and sauté for 3 to 4 minutes on a warm.
- Presently include the peanuts powder and mix to combine. Keep warm to a moo.
- Include the samak rice to the sautéed blend. Blend and blend very well.
- Include water and salt as required.
- Cook on medium warm for 4 to 5 shrieks or till the water is retained and the millet grains are cooked.
- When the pulao is cooking, you’ll be able to dry and broil the chopped cashews and almonds.
- When serving the Samak Rice Pulao, embellish with the simmered nuts and coriander clears out.
- When serving, also sprinkle some lemon juice within the pulao.
- You’ll moreover keep a few lemon wedges by the side of the samvat pulao while serving.
