Ingredients
1 cup samak rice/ samai, gluten free barnyard millet
1 tbsp ghee
2 green chillies
1/4 cup peanuts
1 tomato
1 potato
Salt to taste
2 cups water (for 1 cup rice)
Fresh coriander leaves
Preparations
Rinse the samak rice in cold water and soak for 15 minutes. Drain and set aside.
Heat ghee in a pan and add the jeera, chilies, peanuts and ginger followed by the potatoes and tomatoes.
Add the samak rice and mix with the water to bring to a boil. Simmer on low heat for 10 to 12 minutes or till the water is completely absorbed.
Once done, add salt and garnish with fresh coriander leaves.
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