1 cup sama ke chawal (barnyard millet)
2 green cardamoms
5 whole black pepper
½ inch ginger + 1 green chili, crushed
8-10 curry leaves (optional)
2 tablespoon peanuts
2 medium potatoes
2 tablespoons peanut oil or ghee
2.5 to 3 cups water
1 tbsp chopped coriander leaves (for garnishing)
rock salt (sendha namak) to taste
½ inch cinnamon stick
1-2 tsp lemon juice
1 teaspoon cumin seeds
1 tablespoon finely chopped coriander leaves
Rinse the sama ke chawal well & soak in enough water for 20-30 minutes.
Dry roast the peanuts on a pan & coarsely crush them in a grinder.
Heat oil or ghee & add all the whole spices – cumin, cinnamon, cloves, cardamom and black pepper.
Saute till the oil become fragrant and the cumin crackles.
Add the crushed ginger-green chili and saute for another half minute on low flame.
Add the cubed potatoes & curry leaves ( in case you are using it), and chopped coriander leaves and saute for 3-4 minutes on a low flame.
Now add the peanuts and stir for a minute.
Drain the sama rice and add to the sauteed mixture. Stir well.
Add water and salt as required. Pressure cook for 4-5 whistles or till the water is absorbed and the millet grains are cooked.
When the pulao is cooking add dry roasted chopped cashews and almonds. Turn off the flame.
Add lemon juice & garnish with coriander.