INDIA
Ingredients
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1 cup sama or barnyard millet
1 tsp cumin seeds
½ inch cinnamon stick
2 green cardamoms
2-3 cloves
3-4 whole black pepper
½ inch ginger + 1 green chili
(crushed in a mortar-pestle)
8-10 curry leaves
1 tbsp chopped coriander leaves
2 tbsp peanuts
2 medium potatoes, peeled &
cubed
8-10 whole cashews
8-10 almonds
2 tbsp oil or ghee
2.5 to 3 cups water
1 tbsp chopped coriander for
garnish
rock salt as require
Preparation
1. Rinse the sama or barnyard millet a couple of times in
water like the way we rinse rice.
2. Soak in enough water for 20-30 minutes.
3. Dry roast the peanuts on a pan or in the oven till they
become crunchy.
4. Coarsely powder them in a mortar-pestle or in a dry
grinder.
5. heat oil or ghee.
6. Add all the whole spices - cumin, cinnamon, cloves,
cardamom and black pepper. Saute till the oil become
fragrant and the cumin crackles.
7. Add the crushed ginger-green chili and saute for half a
minute on a low flame.
8. Add the cubed potatoes & curry leaves, chopped
coriander leaves and saute for 3-4 minutes on a low
flame. Now add the peanuts powder and stir.
9. Drain the sama rice and add to the sauted mixture. Stir.
10. Add water & salt and pressure cook for 4-5 whistles till
the water is absorbed and the millet grains are cooked.
11. When the pulao is cooking, you can dry roast the
cashews and almonds. when they are cooled, slice or
chop them.
12. When serving the samvat pulao, garnish with the dry
fruits and coriander leaves. rinse the sama or barnyard
millet a couple of times in water like the way we
rinse rice.
55
DIVYANSHI ARORA
SCHOOL:
ST. MARK’S SENIOR
SECONDARY PUBLIC
SCHOOL, MEERA BAGH
Main Course