Fragrant, comforting, and easy to serve as a complete meal, sama ke chawal pulao recipe | sama rice pulao | farali recipe | upvas recipe is a vegetarian north indian pulao made with sama rice / samo rice / moriyo / samvat / barnyard millet, water, and ghee / clarified butter in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 55 minutes
- Yield: 2 Servings
- Category: pulao
- Cuisine: north indian
Ingredients
for pulao:
- 1 cup sama rice / samo rice / moriyo / samvat / barnyard millet
- water (for soaking)
- 1 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 3 pods cardamom
- ½ tsp pepper
- 1 inch ginger (finely chopped)
- 2 chilli (slit)
- ½ potato (cubed)
- ½ carrot (cubed)
- 2 cup water
- ½ tsp sendha namak / rock salt
- ½ tsp pepper powder
other ingredients:
- ½ tbsp ghee / clarified butter
- 2 tbsp peanut
- 5 almond (halves)
- 10 cashew (halves)
- 2 tbsp dry coconut (sliced)
- ½ cup makhana / fox nuts
- 1 tbsp lemon juice
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a large bowl soak 1 cup sama rice for 20 minutes.
- in a large kadai heat 1 tbsp ghee, add 1 tsp cumin, 3 pods cardamom and ½ tsp pepper. saute slightly.
- now add 1 inch ginger, 2 chilli and saute well.
- add ½ potato, ½ carrot and saute for 3 minutes or until they are half cooked.
- further add soaked sama rice. make sure to drain off the water completely.
- pour in 2 cup water, ½ tsp sendha namak, ½ tsp pepper powder and mix well.
- cover and simmer for 15 minutes or until the sama rice is cooked completely.
- now in a pan heat ½ tbsp ghee, add 2 tbsp peanut, 5 almond, 10 cashew, 2 tbsp dry coconut, ½ cup makhana
- roast on low flame until they turn crunchy and golden brown.
- transfer the roasted nuts over pulao.
- add 1 tbsp lemon juice and 2 tbsp coriander. mix well making sure everything is well combined.
- finally, enjoy sama ke chawal pulao with curd.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
