Wadi Chawal (Punjabi Wadi Rice)
A flavorful and nutritious Punjabi rice recipe, this Wadi chawal is a delicious wholesome meal. Made with aromatic whole spices, wadiyan and basmati rice, this wadi pulao or biryani is a heathy meal for the whole family.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 cup Basmati Rice (rinsed)
- 2 Urad Dal Wadi (crushed into 1/2 inch pieces )
- 1 tbsp Oil
- 1 tbsp Ghee (use plant-based oil for vegan)
- 1 Green Chili Pepper (diced, optional )
- 1 cup Onions (sliced)
- 1 tsp Salt
- 1 tsp Garam Masala (adjust to taste)
- 4 cup Water (see notes, 2.5 cups for instant pot)
- 1 tbsp Lime juice (optional )
- 1 Bay leaf (Tej Patta)
- 1 inch Cinnamon (Dalchini)
- 2 Green Cardamom (Elaichi)
- 5 clove (Laung)
- 1 tsp Cumin seeds (Jeera)
Instructions
- 1
Rinse the rice and soak for 20 minutes. Then drain and keep aside.
- 2
Heat 1 tablespoon oil a heavy bottom sauce pan on medium-high heat. Add the crushed wadi and saute it until it is lightly browned while stirring continuously. This takes about a minute. Take out and keep aside
- 3
In the same pan, heat the ghee. Add all the whole spices and saute them for 30 seconds until their aroma releases.
- 4
Then add diced green chili pepper, sliced onions and sauté for 2-3 mins until golden brown.
- 5
Now add the drained rice, wadi, salt, garam masala and stir well. Now add the water and stir.
- 6
Adjust the heat to low. Cover the pan and cook until all the water is absorbed. This will take about 10-15 minutes. Turn off heat.
- 7
Add lime juice and fluff the rice with a fork. Let it sit uncovered for 5 minutes. Serve and enjoy with cooling raita!
- 8
Follow the instructions to saute the ingredients on saute mode.
- 9
Cook on Rice mode for 12 minutes on low pressure. When the pressure cooker beeps, do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then manually release the pressure by turning the valve to venting position.
- 10
Open the lid, add lime juice and fluff rice with a fork. Let it sit uncovered for 5 minutes. Serve & enjoy!