Sama Rice

What makes this dish special

Sama rice, also known as barnyard millet or samvat ke chawal, is a grain that is often eaten during fasting periods in India. This recipe is a flavorful and satisfying way to enjoy sama rice. The dish is made with ghee, cumin seeds, cloves, black peppercorns, green cardamom pods, grated ginger, green chilies, potatoes, sama rice, salt, cashew nuts, coriander leaves, and lemon juice. The rice is cooked in ghee with spices and potatoes, then simmered in water until the water is absorbed. Finally, the rice is garnished with cashew nuts, coriander leaves, and lemon juice. This dish is perfect for a light and healthy meal during fasting periods.

Recipe

Ingredients:

• 1 Tbsp ghee
• ½ tsp cumin seeds (jeera)
• 2 cloves
• 3-4 black peppercorns (sabut kali mirch)
• 2 green cardamom pods
• ¼ tsp grated ginger
• 2 green chilies, slit
• 1 medium potato, boiled, peeled, and chopped coarsely
• 1 cup sama rice (barnyard millet or samvat ke chawal), washed and soaked in water for 20 minutes
• Salt to taste
• 8-10 cashew nuts, roasted
• 1 Tbsp coriander leaves, chopped
• 1 Tbsp lemon juice

Instructions:

1. Place a pan on medium heat and pour ghee into the pan.
2. Once the ghee heats up, toss in cumin seeds, cloves, black peppercorns, and green cardamom pods, and stir.
3. Add the ginger and green chilies. Sauté for 30 seconds.
4. Add potatoes and cook for about 1 minute.
5. Add the drained rice and stir to coat well with ghee and spices, about 3 minutes.
6. Add 2.5 cups of water and salt. Cover and cook until the water is absorbed, 4 to 5 minutes. Turn the flame off.
7. Add the cashew nuts, half the coriander leaves, and lemon juice.
8. Wait for about 10-15 minutes, fluff up the rice with the help of a fork, and serve hot.

Cooking tip: If you did not soak the rice for 15 minutes before cooking, increase the water to three times the amount of rice.

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