Start by rinsing samak rice under running water 2-3 times. This helps in removing any impurities.

Soak the rinsed rice for about 15 minutes.

Peel and cube one medium potato.

Set it aside for cooking with the rice.

Heat a pan and add a bit of ghee or oil (optional for fasting days).

Once hot, add cumin seeds and allow them to crackle.

Add the slit green chilies and sauté for a few seconds.

Add the cubed potatoes and stir fry them for a couple of minutes.

Cook until they start to become slightly golden on the edges.

Drain the soaked samak rice and add it to the pan.

Stir gently to combine it with the cumin and potato mixture.

Pour in 1.5 cups of water and add salt.

Stir the mixture and bring it to a boil.

Lower the heat, cover the pan, and let the pulao simmer for about 12-15 minutes or until the rice is cooked and water is absorbed.

Once done, fluff the rice with a fork and serve it hot. You can garnish it with chopped coriander (optional) for added flavor.