Sabudana Pulao and Biryani

This Sunday I made a Sabudana Pulao followed by Sabudana Biryani next day. It was a long pending thought of attempting Sabudana dish with onions. My dear friend and brother Uday was the inspiration behind this thought. Watching numerous sabudana khichdi pictures on a food group reminded me of a very memorable Sabudana Khichdi with onions attempted by my brave bro, years ago. I think everyone at some stage ponders on two questions in life, first-The beginning of the world and second- why sabudana is limited to cooking as Upwaas dishes? My brave brother actually decided to find out the answer to second question. I and my friend Anu, now his wife, went along with it because those were otherwise very dull times. Also we both sensed that if this fails (which we saw it coming and hoped…) we would have a weapon as reminder to counter future attacks on our cooking mishaps.

Don’t remember how it tasted other than our expressions ‘we knew it’. It  had failed but had a hope of improvisation, I thought and left it for someday. Given that this someday could have arrived at the age of 92 and that some someday never arrive this someday was indeed lucky to have arrived nearly after a decade.

I think medium fried onions with its extra moistness made the khichdi sticky. So I used caramelized onions like in pulao and biryani.  Other vegetables too were fried and added later to the mostly cooked Sabudana. Even normally in Sabudana khichdi I use vegetable oil as ghee hardens Sabudana after a while. The Sabudanas were turning sticky and the last minute idea of grated coconut saved it (less tender and slightly dry).  It didn’t taste bad at all. The regular Sabudana khichdi tastes good with very little effort and this requires work but you have to pamper your taste buds ones in a while, no?

Next day thought of proper Dum Biryani but Pudina didn’t taste good like in Rice Biryani. Probably because Sabudana did not need elaborate cooking and pudina remained undercooked. Here instead of grated coconut I added ground peanut to Sabudana like in khichdi (Yes bro, ground peanut or grated coconut is utmost necessary and I stand by it….). Forgot garlic-ginger paste at the last minute, I was anyway in two minds about it. Added some tandoori masala and red chilli powder(didn’t dare ground garam masala).  Biryani too tasted good.

Downside of this is it’s a very heavy and oily dish. You know how sago reacts to less oil. Also this is an experimental recipe. Like rice dum biryani Sago did not absorb aroma of vegetables (as I cooked it together only for 20 minutes). Need more experiments and easy Sabudana Khichdi is always going to be a hurdle in that.

Even then its a mission accomplished bro 🙂 No more leg pulling…. atleast on Onion Sabudana Khichdi…

Sabudana PulaoIMG_1783a

Ingredients

Onions – 2 Big

Potato -1 Big

Cauliflower – ¼ of big one

Carrot -1

Green Peas -100gms

Sago – ¼ kg

Ground Mix Masala

Whole spices

Cardamom -2

Cloves -2

Cinnamon -1/2 inch

Black pepper -4-5

Grated coconut a little more than for decoration

Cashew nuts -7-8

Raisins -5-6

Lemon -1

Green chilli -4

Sugar -1 spoon

Salt to taste

Oil – cooking oil

Method

Soak Sago (like for khichdi). Deep fry onions (caramelize), potato and vegetables separately. Add mix ground masala, salt, and squeeze half of the lemon to fried vegetables. Mix grated coconut, salt and sugar to Sago. Heat oil and add whole spices and green chilli. Add cashewnuts and raisins. Add Sago mix till it turns transparent. Add vegetables and stir. Squeeze the other half lemon and coriander. It’s done.

Sabudana BiryaniIMG_1792

Ingredients

Onions – 2 Big size

Potato -1 Big size

Cauliflower – ¼ of big one

Carrot -1

Green Peas -100gms

Sago – ¼ kg

Ground Mix Masala

Whole spices

Cardamom -2

Cloves -2

Cinnamon -1/2 inch

Black pepper -4-5

Grated coconut a little more than for decoration

Cashewnut

Raisin

Lemon -1

Green chilli -4

Red Chilli Powder – 1 spoon

Sugar -1 spoon

Salt to taste

Oil – cooking oil

Curd – 2 spoons

Method –

Soak Sago (like for khichdi). Deep fry onions (caramelize), potato and vegetables separately. Fry cashews and raisins. Make a green paste of coriander, curd and green chilli. Add mix ground masala, salt, red chilli powder to the vegetables. Add the green paste( just enough to moist the vegetables) to fried vegetables, half of the caramelized onions, cashewnuts, raisins and marinate for half an hour. Mix ground peanut, salt and sugar to Sago. Heat oil, add whole spices and stir fry Sago mix on it. Keep it aside after Sabudana turns transparent. Take a vessel with proper lid. Add layers of vegetable and Sabudana like you would in Rice Biryani. Cover with lid and cook for 20 minutes on lowest flame.

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