Vrat Ka Pulao

Name: Vrat Ka Pulao
Cuisine: Indian
Ingredients: 1/2 Cup (100 g) Samak Rice; 2 Potatoes, Medium Sized; 100 g Cottage Cheese (Paneer); 1 Pc Bayleaf (Tejpatta); 1/4 ″ Cinnamon Stick (Dalchini); 2-3 Cloves (Laung); 1 Black Cardamom (Badi Elaichi); 1/2 Tsp Cumin Seeds (Jeera); 1 Tbsp Clarified Butter (Ghee); 1 Tsp Rock Salt (Saindha Namak); 1-2 Green Chilli; 1/2 Tsp Ginger, grated or minced; 1.25 Cups Water; 1/4 Cup Roasted and Crushed Peanuts; Few Roasted Almonds, Cashews (Optional); Few Raisins (Optional); 2-3 Tbsp Chopped Coriander Leaves; 1 Tbsp Carrot, Grated (Optional)

Samira Gupta @cook_7860698

Sama rice is known by different names in different regions. Like Shyama in Bengali, Moraiyo in Gujarati, Sanwa or Samvat or Swang ke Chawal in Hindi, Oodalu in Kannada, Kuthiraivolly in Tamil and Udalu in Telugu and Barnyard Millet in English. It is also called Jungle Rice.

But I think the best is to call this as Vrat Ke Chawal or Rice used in Fasting.

Today, let’s make yummy pulao with this rice.

I have used whole spices, potatoes and cottage cheese in this pulao.

You may add or omit anything depending upon what all you consume during fasts. This is because different people follow different diets in fasts.

#shivratri #goldenapron #week1

But I think the best is to call this as Vrat Ke Chawal or Rice used in Fasting.

Today, let’s make yummy pulao with this rice.

I have used whole spices, potatoes and cottage cheese in this pulao.

You may add or omit anything depending upon what all you consume during fasts. This is because different people follow different diets in fasts.

#shivratri #goldenapron #week1

Samira Gupta @cook_7860698

But I think the best is to call this as Vrat Ke Chawal or Rice used in Fasting.

Today, let’s make yummy pulao with this rice.

I have used whole spices, potatoes and cottage cheese in this pulao.

You may add or omit anything depending upon what all you consume during fasts. This is because different people follow different diets in fasts.

#shivratri #goldenapron #week1

But I think the best is to call this as Vrat Ke Chawal or Rice used in Fasting.

Today, let’s make yummy pulao with this rice.

I have used whole spices, potatoes and cottage cheese in this pulao.

You may add or omit anything depending upon what all you consume during fasts. This is because different people follow different diets in fasts.

#shivratri #goldenapron #week1

Saved

Ingredients

1/2 Cup (100 g)Samak Rice
2Potatoes, Medium Sized
100 gCottage Cheese (Paneer)
1 PcBayleaf (Tejpatta)
1/4″ Cinnamon Stick (Dalchini)
2-3 Cloves(Laung)
1Black Cardamom (Badi Elaichi)
1/2 TspCumin Seeds (Jeera)
1 TbspClarified Butter (Ghee)
1 TspRock Salt (Saindha Namak)
1-2Green Chilli
1/2 TspGinger, grated or minced
1.25 CupsWater
1/4 CupRoasted and Crushed Peanuts
Few Roasted Almonds, Cashews (Optional)
Few Raisins (Optional)
2-3 TbspChopped Coriander Leaves
1 TbspCarrot, Grated (Optional)

Saved

Steps

1

Clean rice. Wash them and soak for 15 minutes. During this time do the following preparations.
2

Peel Potatoes. Chop into small pieces. We chop it small to match with the small granules of rice. If cut big, they may look odd. Similarly, cut cottage cheese in small cubes.
3

Put a pan on the flame. Heat Clarified Butter (ghee) in it. When reasonably hot, add bay leaf, cinnamon, cloves, black cardamom.
4

Put chopped potatoes. Cook on medium flame till 90% cooked and slightly brown in colour.
5

Add cumin seeds, green chilli and ginger.
To this, add fried cottage cheese cubes. (See Note 1)
6

Now reduce the flame, and keep the soaked rice in the colander for 20 to 30 seconds so that all water drains out.(See Note 2)
Put the drained rice in the pan.
Saute on medium flame for about one minute, stirring continuously.
7

Add water and salt. Keep the flame high.
When the boil comes, reduce the flame and cover the pan.
After about 4 to 5 minutes, your pulao will be ready. (See Note 3)
8

It will be mushy like upma.
Squeeze lemon juice.
Keep it covered for 5 to 10 minutes.
Add roasted and crushed peanuts, cashews, almonds, raisins and lot of chopped coriander.
9

Serve with devotion, curd and chutney optional.
10

Notes: 1. You may saute paneer with potatoes or separately. I did it in air fryer.
2. It is better to put soaked rice in the colander to drain off the water. This is because the granules are so small that it is difficult to do with hands like we do for normal rice.
3. If the pulao seems too dry, you may add 1 or 2 tablespoon water more. But not more than that.
11

Note: What is important is to follow the ratio of rice and water. I use 2.5 cups of water for every 1 cup of Samak rice. Just remember this ratio and make variations in pulao as per your liking and preferences.
Soak rice for just 15-20 Minutes and not longer.
If making for non-fast days then you can add other vegetables like peas, beans etc.
One thing more, it gets cooked very quickly, just 5 minutes. So, cook potatoes up to 90% before adding rice to it. Otherwise, potatoes will remain raw.