Samvat Pulao Recipe or Vrat ke Chawal ka Pulao

Samvat pulao recipe with step by step pic-

Samvat is commonly called as vrat ke chawal. These are not a kind of rice variety or even associated with rice. Basically it is millet called barnyard millet. The other Indian names of this millet are swang, varai, bhagar and sama. This millet is smaller in size and is a good option during fasting days.

It is made during fasting, especially Ekadashi or Navratri. Since during fasting we abstain from cereal grains; we use samvat to make rice based dishes, instead of rice. Navratri is a festival where people prefer eating simple food without onion and garlic.

You can make pulao using sama rice or if you consider eating sweet recipe then prepare kheer with this millet; or simply make steamed samvat rice. In this pulao recipe; I have used whole spices, but some families don't use it during fasting. So you can skip adding it.

Step by step vrat ke chawal ka pulao:

1. Rinse 1 cup sama or barnyard millet with water couple of times, like the way we rinse rice. Soak in enough water for 20 minute.
2. Roast peanuts (2 tbsp.) in microwave or a pan, till they become crunchy.
3. Coarsely powder it in a grinder or mortar pestle
4. Wash 2 medium sized potatoes and peel and dice it.
5. Take the pressure cooker pan and heat 2 tbsp. ghee in it. Add cashews and almonds fry it till golden brown and keep it aside. When it cool down, slice or chop it.
   
6. Add the whole spices – cloves, black pepper, cinnamon and cardamom. Sauté till the oil becomes fragrant.
   
7. Add chopped green chili and grated ginger. Sauté for half a minute on low flame.
   
8. Add the cubed potatoes and sauté for 3-4 minutes.
   
9. Now add the peanuts powder and black pepper powder. Stir.
   
10. Drain the sama rice and add to the sautéed mixture. Stir well.
    
11. Add water and salt. Pressure cook for 2- 3 whistle.
    
12. Cook till the water is absorbed and the millet grains are cooked. Let the pressure in the cooker settle down. Garnish the samvat pulao with chopped nuts and coriander leaves and serve hot.
    

Vrat ke chawal ka pulao recipe below:

Samvat ka Pulao Prep time Cook time Total  20 min  15 min   35 min Samvat ka pulao – a simple pulao made with barnyard millet AUTHOR: Monali RECIPE TYPE: Main CUISINE: Indian SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=240 ml) 1 cup sama or vrat ke chawal (barnyard millet) 1-2 medium sided potato 2-3 cloves 3-4 black cardamom ½ inch cinnamon stick (optional) 1 green cardamom 2 tbsp. peanuts 1 green chili, finely chopped 1 inch ginger, grated ¼ tsp black pepper powder 8-10 cashews 8-10 almonds 1 tbsp. chopped coriander 2.5 cups water Rock salt (sendha namak) as required Lemon juice or lemon wedges as required 2 tbsp ghee/ oil DIRECTION Rinse the sama rice with water couple of times like the way we rinse rice. Soak in enough water for 20 minute. Dry roast the peanuts in microwave or a pan, till they become crunchy. Coarsely powder it in a grinder or mortar pestle Wash the potatoes and peel and dice it. Heat ghee.  Add cashews and almonds fry it till golden brown and keep it aside. When it cool down, slice or chop it. Add the whole spices to the ghee– cloves, black pepper, cinnamon and cardamom. Sauté till the oil becomes fragrant and oil becomes fragrant. Add chopped green chili and grated ginger. Sauté for half a minute on low flame. Add the cubed potatoes and sauté for 3-4 minutes. Now add the peanuts powder and black pepper powder. Stir. Drain the sama rice and add to the sautéed mixture. Stir well. Add water and salt. Pressure cook for 2- 3 whistle. Cook till the water is absorbed and the millet grains are cooked. Let the pressure in the cooker settle down. Garnish the samvat pulao with chopped nuts and coriander leaves and Serve hot. TIPS If you are not making the samvat pulao for fasting you can temper it with cumin seeds. You can also add peas, cauliflower and beans. If you want the pulao texture to be soft, add 3 cups of water. For more separate texture, please add just 2.5 cup water. SERVING SUGGESTION Garnish the samvat pulao with chopped nuts and coriander leaves. While serving squeeze some lemon juice on the pulao. You can also keep some lemon wedges by the side of pulao while serving.