Sabudana Pulao/ Sago Pilaf


Beyond rice, there may be several other grains and seeds which are widely used in cooking nowadays. When one says veg pulao; the only dish comes to the mind that it is our most popular and favourite rice pulao/pilaf cooked with rice, several veggies, and some whole spice These days the scenario of culinary world has changed a lot beyond our imagination. Each day is the day of experiments here. This is the time for different ingredients with new ideas. I have replaced rice with sabudana/sago/tapioca. An add of several seasonal veggies have taken its flavours to another level



This is a starch extracted from the pith of a sago palm tree which is quite healthier. Sabudana or sago is a good source of protein, which helps with muscle building, healing and strengthening. So vegetarians, turn to sabudana for your daily protein intake. This is also rich in iron and calcium and helps to maintain bone health. It helps in lowering the cholesterol and regulates the blood pressure

It is important to soak sabudana/sago pearls in water for a minimum of 5 hours or overnight to make them soft and fluffy. Before cooking, extra water should be drained out to avoid them getting stickier as sabudana contains a lot of starch. This pulao goes well with chilled curd or carrot raita

Course – Main Course

Cuisine – Indian

 Prep Time – 5 hours or overnight

 Cook Time – 15 Min

 Total Time – 5 Hrs 15 Min

 Yield – 4 Servings

 Author – Bharti Dhawan


1- Sabudana/sago/tapioca pearls – 1 cup or 200 gms(soaked overnight in 1 and a half cup of water)
2- Finely chopped potatoes – 1/4 cup
3- Finely chopped carrot – 1/4 cup
4- Finely chopped capsicum – 1/4 cup
5- Blanched sweet corns – 1/4 cup
6- Blanched green peas – 1/4 cup
7- Finley chopped ginger – 2 tsp
8- Finely chopped green chilly – 1 tsp
9- Salt – to taste
10- Red chilli powder – 1 tsp
11- Black pepper powder – 1 tsp
12- Cashew nuts – 1 tbsp
13- Raisin – 1 tbsp
14- Any light cooking oil – 1 tbsp
15- Fresh coriander leaves for garnish


1-  Firstly place the soaked sabudana/sago pearls in a colander and wash under running water to drain out extra starch

2-  After that squeeze the sabudana pearls with hand to drain out the water completely. Keep this aside to prepare for cooking

3-  Heat oil in a pan and add cashew nuts. When the colour changes a little bit take them out

4-  Add cumin seeds followed by ginger and green chilly

5-  Add chopped potatoes and cook them until they are crisp golden

6-  Now add chopped carrots followed by green capsicum

7-  Time to add blanched peas and corns, salt, red and black pepper powder and mix well

8-  Finally, add soaked sago/sabudana pearls and raisins and mix everything well

9-  Cover the pan for 5 minutes at cook at low flame

10-  Switch off the gas and finish the pulao with fresh coriander leaves

11- Serve this yummy pulao/pilaf with carrot raita

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