Samo Rice Pulao


This recipe is from Amit Kumar Dash, Executive Chef at Sheraton, Hyderabad.


80 grams Samo rice;

20 grams potatoes;

50 grams peanuts;

100 ml ghee (for deep fry);

10 grams green chilli;

5 grams cumin seeds;

rock salt to taste;

5 grams chopped corainder;

100 ml water.


Clean and wash Samo rice and soak in water for 5 minutes; remove the water and leave the rice on the strainer.

Wash and finely chop the green chilies and remove the stem. Peel the potatoes, wash and cut into small pieces.

Heat ghee in a pan, add cumin seeds; when seeds crackle add peanuts and fry on medium heat till they are dark red in colour and a nice aroma emerges.

Add chopped green chilies and fry for few seconds. Add potatoes and fry for another minute.

Add Samo rice and mix well; fry the rice for a couple of minutes.

Add salt and water; let the rice cook until rice and potatoes are tender (this takes about 20 minutes). When rice is done add lemon juice.

Samo Rice Pulao