Barnyard Millet Pulao Recipe – Authentic Indian Sama Rice with Peanuts

Last Updated on 6 months ago by Neha Deshmukh

Barnyard Millet Pulao Recipe – Authentic Indian Sama Rice with Peanuts

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother used to make, filling the house with the most incredible aromas. This Barnyard Millet Pulao (or Sama Chawal Pulao as we call it at home) is a healthier, yet equally delicious, take on the classic. It’s packed with flavour, wonderfully textured, and surprisingly easy to make. I’m so excited to share this recipe with you – it’s become a regular in my kitchen, and I think it will be in yours too!

Why You’ll Love This Recipe

This isn’t just another pulao recipe. It’s a celebration of simple ingredients and incredible flavour. You’ll love it because it’s:

• Nutritious: Barnyard millet is a fantastic source of fibre and essential nutrients.
• Delicious: The combination of peanuts, aromatic spices, and fluffy millet is simply divine.
• Easy to make: It comes together relatively quickly, especially if you’re comfortable with a pressure cooker.
• Versatile: Perfect as a light meal on its own, or a side dish with your favourite curry.

Ingredients

Here’s what you’ll need to create this flavourful Barnyard Millet Pulao:

• 1 cup sama ke chawal (barnyard millet) – about 170g
• 2 tablespoons peanuts
• 1 inch ginger (peeled)
• 1 green chili
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 0.5 inch cinnamon stick
• 2-3 cloves
• 2 green cardamoms
• 3-4 black peppercorns
• 2 potatoes (peeled and cubed)
• 8-10 curry leaves
• 1 tablespoon chopped coriander leaves
• 2.5-3 cups water (600-720ml)
• 8-10 cashews
• 8-10 almonds (chopped)

Ingredient Notes

Let’s talk about the ingredients – a few little tips can make all the difference!

Sama Ke Chawal (Barnyard Millet): A Nutritional Powerhouse

Barnyard millet, or sama ke chawal, is a gluten-free grain that’s been a staple in Indian cuisine for centuries. It’s light, easy to digest, and has a slightly nutty flavour. Make sure to rinse it well before soaking to remove any dust.

Peanuts: Regional Variations & Flavor Profile

Peanuts add a lovely crunch and earthy flavour. In some regions of India, they use roasted chana dal (split chickpeas) instead – feel free to experiment!

Ghee vs. Oil: Choosing the Right Fat

Traditionally, ghee (clarified butter) is used for making pulao, lending a rich, aromatic flavour. However, you can absolutely use oil if you prefer – I often use a neutral-flavoured oil like sunflower or vegetable oil.

Spice Blend: The Heart of Indian Flavor

Don’t be shy with the spices! They’re what give this pulao its signature flavour. You can adjust the quantities to your liking, but these are the basics.

Potatoes: Selecting the Best Variety

I prefer using a waxy potato variety like red potatoes, as they hold their shape well during cooking. But any potato will work in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the barnyard millet thoroughly under cold water. Then, soak it in water for 20-30 minutes. This helps it cook up nice and fluffy. Drain well and set aside.
2. Next, dry roast the peanuts in a pan until they’re crunchy. Coarsely grind them – you can use a mortar and pestle or a quick pulse in a food processor. Set aside.
3. Heat the ghee or oil in a pressure cooker over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom, and peppercorns. Sauté for about 30 seconds, or until fragrant. This is where the magic begins!
4. Add the crushed ginger-green chili paste and sauté for another 30 seconds. Be careful not to burn the ginger.
5. Now, add the cubed potatoes and curry leaves. Sauté for 3-4 minutes, until the potatoes are lightly browned.
6. Add the ground peanuts and soaked millet to the pressure cooker. Stir well to combine everything.
7. Pour in the water, add rock salt (or regular salt), and mix well. Bring to a boil, then close the lid of the pressure cooker.
8. Pressure cook for 4-5 whistles. Let the pressure release naturally.
9. While the pulao is cooking, dry roast the cashews and almonds separately until golden brown.
10. Once the pressure has released, fluff the cooked pulao with a fork. Garnish with the roasted nuts, chopped coriander leaves, and serve with lemon wedges.

Expert Tips

• Don’t overcook the millet! It should be fluffy, not mushy.
• Adjust the amount of water depending on the type of pressure cooker you’re using.
• For extra flavour, you can add a pinch of turmeric powder along with the spices.

Variations

• Vegan Adaptation: Simply substitute the ghee with oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: Reduce or omit the green chili if you prefer a milder flavour. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptation (Navratri/Fasting Special): This pulao is perfect for Navratri fasting, as barnyard millet is a permitted grain.

Serving Suggestions

Barnyard Millet Pulao is delicious on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• Your favourite dal (lentil curry)
• A side of roasted vegetables

Storage Instructions

Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

What is Barnyard Millet (Sama Ke Chawal) and is it Gluten-Free?

Barnyard millet is an ancient grain that’s naturally gluten-free. It’s a great alternative to rice and other grains, and it’s packed with nutrients.

Can I use a different type of nut instead of peanuts and cashews?

Absolutely! You can use walnuts, pistachios, or any other nut you like.

How can I adjust the spice level of this pulao?

Simply adjust the amount of green chili or add a pinch of red chili powder.

What is the best way to serve Barnyard Millet Pulao?

Serve it hot, garnished with nuts and herbs, and a squeeze of lemon juice. It’s delicious on its own or with a side of raita or dal.

Can this pulao be made in an Instant Pot?

Yes! Use the same ingredients and instructions, but cook on high pressure for 3-4 minutes, followed by a natural pressure release.