top of page
< Back

Samak Pulao Rice

385 Cal, P – 9.8g, Fats – 16.6g, Carbs – 52.05g Fibre – 8.65g

Serves 2 | Macros above are for 1 serving

Samak Pulao Rice


• 1 cup samak rice
• 1 tsp cumin seeds
• ½ inch cinnamon stick
• 2-3 cloves
• 2 green cardamoms
• 3-4 whole black pepper
• ½ inch ginger + 1 green chilli, crushed or finely chopped
• 8-10 curry leaves
• 1 tbsp chopped coriander
• 2 tbsp peanuts
• 1 medium potato, boiled, peeled & cubed
• 7-8 cashews
• 7-8 almonds (optional)
• 2 spoons oil or ghee
• 2.5 to 3 cups water
• 1 tbsp chopped coriander for garnishing
• Rock salt to taste
• Lemon juice as required


1. Rinse the samak a couple of times in water like the way we rinse rice.
2. Soak in enough water for 20-30 minutes.
3. Dry roast the peanuts on a pan or in the oven till they become crunchy.
4. Coarsely powder them in a mortar-pestle or in a dry grinder.
5. Heat oil or ghee.
6. Add all the whole spices – cumin, cinnamon, cloves, cardamom and black pepper.
7. Sauté till the oil become fragrant and the cumin crackles.
8. Add the crushed ginger-green chili and sauté for half a minute on a low flame.
9. Add the cubed potatoes & curry leaves, chopped coriander leaves and sauté for 3-4 minutes on a low flame.
10. Now add the peanuts powder and stir.
11. Drain the samak rice and add to the sautéed mixture. Stir.
12. Add water and salt as required. Pressure cooks for 4-5 whistles or till the water is absorbed and the millet grains are cooked.
13. When the pulao is cooking, you can dry roast the chopped cashews and almonds.
14. When serving the samak pulao, garnish with the dry fruits and coriander leaves.
15. When serving also sprinkle some lemon juice in the pulao. You can also keep some lemon wedges by the side of the samak pulao while serving.

bottom of page