Samak Chawal Pulao or Barnyard Millet Pilaf is quick and easy to make, flavorful & fluffy, one-pot or one-pan recipe that can be prepared in less than 30 minutes. It becomes even more wholesome, satisfying, and tasty when you add more vegetables to the recipe.
About the recipe
This pilaf is also known by some other names given below
Samak Chawal Pulao | Vrat ke Chawal Ka Upma | Varai Pulav | Sama Rice Khichdi | Samvat Upma | Barnyard Millet Pilaf | Farali Samak Recipe | Mordhan Khichdi | Moraiyo Pulao | Bhagar Khichdi | Fada Ni Khichdi
Sama, Samak, Samo or Samvat is used primarily during fasting days like Navratri, Ekadashi, or Karwa Chauth since rice or any cereal grains are not consumed on these days. Thus it is commonly called vrat ke chawal in India. Some other names are barnyard millet, shamula, sama, shama, shamul, kudirai valu, bonta chamulu, vara, varai, sanwa, samwa, swany, warai, oodalu (Did I miss any? do comment below :-))
Because of its health benefits and simplicity, you can make this one-pot Indian dish for regular breakfast, lunch boxes, or any meal. This dish is vegan, vegetarian, and gluten-free. I have given the instruction for both stovetop and instant pot.
I have used Barnyard Millet to make this pilaf recipe. You can also use foxtail millet, little millet, kodo millet, or quinoa. The steps are the same.
Is millet healthy?
Consuming any millet is always healthy as it is a good source of protein, carbs, and fiber. Millets generally have more micronutrients like iron and zinc than any other cereals or grains. It is suitable for a gluten-free, vegan, and weight-loss diet. Also diabetic friendly.
Ingredients
1 cup Barnyard Millet or Samak Chawal (Check tips for substitute)
1 tablespoon Cooking oil
1 Bay leaf
2 Peppercorns
1 Clove
½ inch Cinnamon stick
1 teaspoon Cumin seeds
8 Curry leaves
1 tablespoon Ginger, finely chopped
2 Green chilies, finely chopped
1 tablespoon Cashews, chopped
2 tablespoon Roasted Peanuts
1 tablespoon Almonds
1 Potato, chopped into cubes
¼ cup, Carrot, chopped into cubes (skip if you cannot eat during fasting)
2 ½ cups Water
½ teaspoon Salt or Sendha Namak , adjust to taste
½ teaspoon Garam masala powder or curry powder (skip if not allowed to eat during fasting)
1 tablespoon Cilantro or Coriander leaves, chopped
1 ½ tablespoon Lemon juice, adjust to taste
How to make Vrat ke Chawal pulao or Farali Khichdi or One Pan Pilaf
Soak the millet or samak chawal in enough water for 30 minutes. Wash and drain them. Keep it aside.
In a pan on medium heat, add oil. Once hot, add bay leaf, peppercorns, cloves, cinnamon stick, cumin seeds, and saute for few seconds.
Add curry leaves, ginger, green chilies, and saute for few seconds. Next, add cashews, peanuts, almonds, and continue sauteing until nuts turn golden in color.
Add potatoes and carrots and saute for a minute. Finally, add samak chawal (millet), water, salt, garam masala powder, and stir.
Once this comes to a boil, cover and cook it on a medium flame for 10 minutes or until all the water has been absorbed and millet has cooked through. Cover it and keep it for few more minutes. Check video for more details
Finally, add cilantro and lemon juice and toss to combine.
Tips and substitutes:
- You can even use foxtail millet, little millet, kodo millet, or quinoa instead of barnyard millet.
- This recipe is very flexible. Use spices available in your pantry.
- If you are not fasting, you add even add sauteed onions and garlic.
- Instead of water, you may use vegetable broth.
- You may add beans, cauliflower, broccoli, green peas to make the pilaf even more nutritious.
- Adjust all the ingredients and spices to taste.
- I like pilaf with a fluffy consistency, as you see in the picture. The water to millet ratio given above works perfectly fine for me on medium flame. If you want a porridge consistency, add more water and cook for a longer time.
- Depending on the intensity of the flame, the total cooking time may vary.
Instant Pot Barnyard Millet Pilaf (Weight loss recipe)
Press the SAUTE button on your Instant Pot. Add oil. Once hot, add bay leaf, peppercorns, clove, cinnamon, cumin seeds, and saute for few seconds. Next add curry leaves, ginger, green chilies, cashew, peanuts, almonds, and saute for a minute.
Add potatoes, carrots, and saute for another 30 seconds to 1 minute. Next, add soaked and drained millet with 2 to 2 ¼ cups of water.
Secure the lid by making sure the steam valve is in a sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure. Carefully remove the lid once the steam has escaped.
Fluff the millet with a fork. Add lemon juice, garnish with some cilantro and enjoy.
More Navratri Recipes
- Vrat wale Aloo
- Vrat wale chana masala - must try
- Sookha Kala Chana
- Vrat wale Paneer
- Sabudana Khichdi
- Dahi Bhindi
- Samo rice chawal upma
Check out some interesting Indian food recipes
- Best Indian Desserts & Sweets
- Navratri Recipes for 9 Days
- Diwali Sweets Recipes
- Diwali Snacks Recipes
- Fasting upvas vrat recipes
- Popular & Easy Burfi Recipes
Video recipe
Check out the video recipe on making of varai pulao (upma) or samak chawal khichdi.
FAQs
Samo rice or Samak is actually not rice. It's barnyard millet which is nutritious and high in fiber. Since it is mainly consumed during Navratri for all meals it is called vrat ke chawal.
Samo rice has a low glycemic index, high in fiber which helps to control sugar levels better.
Samo rice or millet is low in calories and high in fiber which helps in weight loss.
You can substitute it with any millet like foxtail, kodo millet, little millet or the very popular quinoa.
Recipe card
Samak Chawal Pulao | Samvat Rice Khichdi for Navratri fasting, Vrat, Upvas | Varai Upma
Equipment
- 1 Pan or Instant Pot
Ingredients
- 1 cup Barnyard Millet or Samak ke Chawal or Vari (check tips for substitute)
- 1 tablespoon Cooking oil
- 1 Bay leaf
- 2 Peppercorns
- 1 Clove
- ½ inch cinnamon stick
- 1 teaspoon Cumin seeds
- 8 Curry leaves
- 1 tablespoon Ginger, finely chopped (skip if not allowed to eat during fasting)
- 2 Green chilies, finely chopped
- 1 tablespoon Cashews, chopped
- 2 tablespoon Roasted Peanuts
- 1 tablespoon Almonds
- 1 Potato, chopped into cubes
- ¼ cup Carrot, chopped into cubes (skip if not allowed to eat during fasting)
- 2 ½ cups Water
- ½ teaspoon Salt, adjust to taste
- ½ teaspoon Garam masala powder or curry powder (skip if not allowed to eat during fasting)
- 1 tablespoon Cilantro or Coriander leaves, chopped
- 1 ½ tablespoon Lemon juice, adjust to taste
Instructions
- Soak the millet or samak chawal in enough water for 30 minutes. Wash and drain them. Keep it aside.1 cup Barnyard Millet or Samak ke Chawal or Vari
- In a pan on medium heat, add oil. Once hot, add bay leaf, peppercorns, cloves, cinnamon stick, cumin seeds, and saute for few seconds.1 tablespoon Cooking oil, 1 Bay leaf, 2 Peppercorns, 1 Clove, ½ inch cinnamon stick, 1 teaspoon Cumin seeds
- Add curry leaves, ginger, green chilies, and saute for few seconds. Next, add cashews, peanuts, almonds, and continue sauteing until nuts turn golden in color.8 Curry leaves, 1 tablespoon Ginger, finely chopped, 2 Green chilies, finely chopped, 1 tablespoon Cashews, chopped, 2 tablespoon Roasted Peanuts, 1 tablespoon Almonds
- Add potatoes and carrots and saute for a minute. Finally, add samak chawal (millet), water, salt, garam masala powder, and stir. Check video for more details1 Potato, chopped into cubes, ¼ cup Carrot, chopped into cubes, 2 ½ cups Water, ½ teaspoon Salt, adjust to taste, ½ teaspoon Garam masala powder or curry powder
- Once this comes to a boil, cover and cook it on a medium flame for 10 minutes or until all the water has been absorbed and millet has cooked through. Switch off the flame. Cover it and keep it for few more minutes.
- Finally, add cilantro and lemon juice and toss to combine.1 tablespoon Cilantro or Coriander leaves, chopped, 1 ½ tablespoon Lemon juice, adjust to taste
Instant Pot Barnyard Millet Pilaf
- Press the SAUTE button on your Instant Pot. Add oil. Once hot, add bay leaf, peppercorns, clove, cinnamon, cumin seeds, and saute for few seconds. Add curry leaves, ginger, green chilies, cashew, peanuts, almonds, and saute for a minute.
- Add potatoes, carrots, and saute for another 30 seconds to 1 minute. Next, add soaked and drained millet with 2 to 2 ¼ cups of water.
- Secure the lid by making sure the steam valve is in a sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure. Carefully remove the lid once the steam has escaped.
- Fluff the millet with a fork. Add lemon juice, garnish with some cilantro and enjoy.
Notes
- You can even use foxtail millet, little millet, kodo millet, or quinoa instead of barnyard millet.
- This recipe is very flexible. Use spices available in your pantry.
- If you are not fasting, you add even add sauteed onions and garlic.
- Instead of water, you may use vegetable broth.
- You may add beans, cauliflower, broccoli, green peas to make the pilaf even more nutritious.
- Adjust all the ingredients and spices to taste.
- I like pilaf with a fluffy consistency, as you see in the picture. The water to millet ratio given above works perfectly fine for me on medium flame. If you want a porridge consistency, add more water and cook for a longer time.
- Depending on the intensity of the flame, the total cooking time may vary.
Nutrition
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Matt Taylor
This millet pilaf dish looks incredible! I can't wait to give it a try, looks pretty easy to make too!
Sara
This looks absolutely delicious! Oh my goodness! I'll be making this millet pilaf dish as soon as possible. Cannot wait! Thank you for sharing the recipe with us <3
Rachna
Hi. Does this have to be eaten hot? I want to pack in a lunch box but have No access to reheat it.
Kushi
Not necessary. It will taste good even at room temperature.