North India

Samak rice pulao

Name: Samak rice pulao
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup samak rice barnyard millet; 1 medium small cubes potato; a handful cashews; 1 tbsp raisins; 2 tbsp ghee; 1 tsp cumin seeds; 1/2 tsp whole black pepper; 2 slit green chilli; Water, about 2 cups; a handful coriander leaves (cilantro); 2 tsp lemon juice; Rock salt (sendha namak), to taste

Separate, fluffy samak grains with crisp potato, cashews and raisins. Fasting, but make it festive.

30 minTime

5 gProtein each

mildSpice

A pulao for the fast3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

291kcalsame

5 gproteinsame

6 gfibresame

30minutessame

Samak rice pulao, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Barnyard millet1 cup samak rice

Potato1 medium, small cubes

Cashewsa handful

Raisins1 tbsp

Ghee2 tbsp

Cumin seeds1 tsp

Black pepper½ tsp, whole

Green chilli2, slit

Waterabout 2 cups

Coriander leaves (cilantro)a handful

Lemon juice2 tsp

Rock salt (sendha namak)to taste

Method

5 steps

1Rinse samak rice and soak for 20 minutes. Drain well.
2Fry cashews and raisins in ghee and set aside. Fry the potato cubes in the same ghee till golden.
3Add cumin, pepper and chilli, then the samak. Stir gently for a minute.
4Add water and rock salt, bring to a boil, cover and cook on low till the water is absorbed.
5Rest covered, fluff with a fork, fold in potato, cashews, raisins, lemon and coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Samak rice pulao

Separate, fluffy samak grains with crisp potato, cashews and raisins. Fasting, but make it festive.

30 minTime

5 gProtein each

mildSpice

A pulao for the fast3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

291kcalsame

5 gproteinsame

6 gfibresame

30minutessame

Samak rice pulao, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Barnyard millet1 cup samak rice

Potato1 medium, small cubes

Cashewsa handful

Raisins1 tbsp

Ghee2 tbsp

Cumin seeds1 tsp

Black pepper½ tsp, whole

Green chilli2, slit

Waterabout 2 cups

Coriander leaves (cilantro)a handful

Lemon juice2 tsp

Rock salt (sendha namak)to taste

Method

5 steps

1Rinse samak rice and soak for 20 minutes. Drain well.
2Fry cashews and raisins in ghee and set aside. Fry the potato cubes in the same ghee till golden.
3Add cumin, pepper and chilli, then the samak. Stir gently for a minute.
4Add water and rock salt, bring to a boil, cover and cook on low till the water is absorbed.
5Rest covered, fluff with a fork, fold in potato, cashews, raisins, lemon and coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Samak rice pulao

Make it your way

Ingredients

Method

Samak rice pulao

Make it your way

Ingredients

Method

Make it a meal