Sama Rice Pulao (Vrat Ke Chawal)

Sama Rice Pulao or Samvat Rice pulao is a Navratri fasting recipe made with samvat rice (barnyard millets), vegetables (of your choice) and a simple tempering of cumin seeds & green chilies in ghee. Also known as vrat ke chawal, sama rice pulao is a simple, satvic recipe, that is perfect for a light meal any day.

I make sama rice in an instant pot, however you can use pressure cooker for this recipe.

During nine days of Navratri, fasting meals can get pretty repetitive. I try to something different and make sure that we are not eating the same things everyday. Another recipe I make often with this grain is curd rice with sama chawal. During hindu fasting, alternative grains and seeds are popularly consumed and sama ke chawal is a great swap for basmati rice.

I call it sama khichdi often becaue of its runny consistency. Whatever you choose to call it, this pulao gets ready quickly and you can serve it with a bowl of plain yogurt and crunchy vegetables like cucumber or tomatoes. You can also make vrat ki aloo sabji or kuttu ke pakore as a crispy side to serve along with it.

What is Samo Rice

Samo rice is a tiny, round and pale white grain popular in india as grain fit for consumption during fasting days. It belongs to the millet family. It is starchy and after cooking becomes chewy and soft similar to white rice.

Also called moraiyo, samvat chawal or upvas chawal in different parts of India, it is dense in carbohydrates making it suitable for fasting days. It is gluten free, has a mild nutty, taste and not just on fasting days, it can be included in your everyday meals.

During fasting periods of Navratri, my grandmother used to prepare various dishes using samo rice, including daliya (porridge), khichdi, and kheer (pudding). The taste of samo rice is pretty similar to basmati rice, it can be cooked to various consistencies and beautifully absorbs the flavors that we add.

Ingredients

• Samo Rice / Sama Ke Chawal - These millets are easily available in indian grocery stores or online. They have a long shelf life and if stored properly, a packet will last you months.
• Potatoes - I use russet potatoes. Cut the potato into large cubes so that it doesn't disintegrate while cooking.
• Vegetables - I use carrots, green beans and green peas. You could also add lauki (opo squash) or zucchini. Please choose vegetables as per what's eaten in your family on fasting days.
• Ghee - I prefer cooking vrat ka khana in ghee. You could use any cooking oil you like.
• Sendha Namak - Or Indian rock salt is eaten on fasting days in our home as well as commonly in north india. Easily available in indian grocery stores.
• Other Ingredients - Cumin Seeds, Green chillies, cilantro, lemon juice

Make Sama Rice Pulao

1. Place sama chawal in a bowl and wash 3-4 times with water. These rice are a bit difficult to strain because of being so tiny, you may use a super fine mesh strainer or a clean tea strainer works great while draining them.
2. Soak rice in enough water for 20 minutes.
3. While the rice soak, you may prepare the vegetables like peeling the potatoes and cubing them. Clean and chop the green chillies, green beans & carrots.
4. Plug in the Instant Pot and press saute mode. Or place pressure cooker on a low medium stove.
5. Once the timer starts, add ghee to the steel insert of Instant Pot. Or add ghee to the pressure cooker.
6. Once the ghee melts, temper it with a teaspoon of cumin seeds and green chilies.
7. As soon as the cumin seeds crackle, immediately add the potatoes and stir for a minute or soto prevent them from sticking.
8. Then, add all the vegetables at once, sprinkle sendha namak (salt) and stir everything together for 1-2 minutes
9. Next, add the soaked and drained samo rice and mix with the vegetables.
10. Add 3 -4 times the quantity of fresh water than the samo rice. These rice need extra water to soften, cook and swell.
11. Cancel the saute mode and close the lid of the Instant pot. Press pressure cook on "normal" and set timer for 3 minutes with vent in seal position. Let pressure cook. Close the lid of the pressure cooker and cook on medium flame for 2-3 whistles.
12. For Instant Pot, let pressure release naturally for 5 minutes and then manually release the pressure by bringing the valve to vent position. For pressure cooker, let pressure release natually.
13. Open the lid and check the consistency of the pulao. If needed, you can adjust the consistency by adding a little more hot water. Simmer for 2-4 minutes after adding water.
14. Finish the pulao with squeeze of lemon juice and chopped coriander leaves.
15. Serve warm with a drizzle of ghee and sides like plain yogurt.

Recipe Tips

• Don't cook samo rice without soaking. They won't cook soft.
• You can adjust the amount of green chilies depending on how spicy you prefer.
• You can also add some chopped ginger for warmth and crushed black pepper for extra spice.
• Cut all the vegetables slightly large so that they don't overcook & distingrate during pressure cooking.
• Cashews and peanuts add a nice crunch to this pulao. If you want to add them, roast them separately and add to the pulao.
• I dont prefer a dry consistency pulao, rather I like it like soft and runny like khichdi. Please adjust water quanity depending on how you like.
• Lastly, it is natural for the pulao to get thick as it cools down. It is best to serve it right away. If you have leftovers, you could thin it out with little water while reheating.