Firstly, in a large bowl soak 1 cup sama rice for 20 minutes.
in a large kadai heat 1 tbsp ghee, add 1 tsp cumin, 3 pods cardamom and ½ tsp pepper. saute slightly.
now add 1 inch ginger, 2 chilli and saute well.

Add ½ potato, ½ carrot and saute for 3 minutes or until they are half cooked.
further add soaked sama rice. make sure to drain off the water completely.

Pour in 2 cup water, ½ tsp sendha namak, ½ tsp pepper powder and mix well.
cover and simmer for 15 minutes or until the sama rice is cooked completely.

Now in a pan heat ½ tbsp ghee, add 2 tbsp peanut, 5 almond, 10 cashew, 2 tbsp dry coconut, ½ cup makhana
roast on low flame until they turn crunchy and golden brown.
transfer the roasted nuts over pulao.
add 1 tbsp lemon juice and 2 tbsp coriander.