Amritsari Wadi ki Biryani

Amritsari Wadi ki Biryani is a spicy biryani made with spices along with Wadi or Wadiyan. These wadis are sun dried lentil dumplings from the state of Punjabi.

When I was preparing the list, I remembered that I had bookmarked some recipes from Vaishali and on checking, I decided to make this Amritsari Wadi Biryani. I even requested her to send me some wadis as I couldn’t find it in our local stores. When she visited us, she got me some and I was so glad we could get introduced to this new dish.

Summer is always known for the many different dried dishes made across different states of India. While Wadi is made in the northern states, we have something called the Vadam/Vathal or Vadiyalu in the Southern states. Though the Vathal/Vadam is mostly made with rice batter, sago batter, we also have onion vadam where onion, spices are ground with batter and sun dried. These make excellent munchies as such or to be served with rice.

Amritsari Wadis are made by grinding soaked and drained Urad dal with spices. The batter is then dried in sun as dumplings and can be stored for over months. These wadis are made with varying spice levels and are considered a source of protein. The biryani made with these dumplings makes a fantastic Protein Rich meal.

Today’s Amritsari Wadi Ki Biryani is a rich rice dish made with the wadis and has roasted vegetables to make a balanced meal. All you need is just some curds to make this a complete meal.

We are starting the April Mega Marathon with theme Biryani/Pulao/Khichdi Festival where I have opted to make 26 Rice dishes with a mix of these categories in AtoZ Order. If you are interested to know what I am doing for A in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

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Step By Step Pictures for making Amritsari Wadi ki Biryani

Amritsari Wadi ki Biryani

Ingredients Needed:

For the Rice:

1 cup Basmati Rice
1 tbsp Ghee
2 Bay Leaves
1 no Black Cardamom
2 no Cardamom
1 inch stick Cinnamon
3 Cloves

For the Wadi Masala

1 cup Onions, finely chopped
1 tbsp Ginger Garlic Paste
2-3 Amritsari Wadi slightly crushed
A Pinch Turmeric Powder
1/ 2 tsp Red Chilli Powder
1 cup Tomato purée
1/2 tsp Garam Masala
Salt to taste
2 tsp Cooking Oil

For the Garnish Masala

1 medium Potato cut into chunks
1/4 cup Green Peas boiled
1 Tomato cut into chunks
2-3 Green Chilli slit into two
1 tbsp Ghee
1/4 tsp Red Chilli Powder
1/8 tsp Garam Masala
A Pinch Turmeric Powder
1/8 tsp Amchoor / Dry Mango Powder
Salt to taste

How to make the Biryani

For the Wadi Masala

In a pressure cooker, heat 2 tbsp oil.
Add chopped onions and sauté till pink.
Add ginger garlic paste and sauté for another minute.
Now add the crushed Vadi and roast them with onions.
After they are roasted for about 3-4 minutes, add red chili powder, salt.
Add 3/4 cup water and pressure cook the Vadis for 5-6 whistles.

For the Rice

Wash and soak the rice for 15 to 20 mins. Drain once you are ready to cook.
Heat a nonstick pan with ghee, add all whole spices, rice. Combine the rice with the whole spices and keep aside.

For making the Biryani

Once the pressure falls down, check if the vadis are cooked. If not done add some water and pressure cook again.
If done then make sure all the water has been absorbed by cooking high flame and the water evaporates.
Now add tomato purée and rest of the spices.
Let cook till the moisture from the tomato is gone.
Add 2 cups water and the roasted rice to the Vadi mixture.
Cover and cook for 3 whistles. Wait till the pressure falls down.

For the Vegetable Garnish

Microwave peas and potato for 4 to 5 mins.
Heat a nonstick pan with ghee, add slit green chilies,
Then add the boiled peas, potato along with all the spices. Saute for a couple of minutes.
Now add the tomato chunks and combine well.

To serve the Wadi Biryani

Once the pressure falls down, fluff the rice well, transfer to the serving bowl.
Top the rice with the vegetable garnish.
Serve with Raita, papad, and pickle.

Amritsari Wadi ki Biryani

Amritsari Wadi ki Biryani is a spicy biryani made with spices along with Wadi or Wadiyan. These wadis are sun dried lentil dumplings from the state of Punjabi.

• CourseMain Dish - Rice
• CuisinePunjab
• By Cook MethodPressure Cooker, Stovetop
• OccasionParty, Weekend Special
• By DietProtein Rich
• KeywordAmritsari Wadi

Servings4 people

Prep Time15 minutes

Cook Time30 minutes

Ingredients

For the Rice:

• 1cup Basmati Rice
• 1tbsp Ghee
• 2 Bay leaves
• 1no Black Cardamom
• 2no Cardamom
• 1inch Cinnamon
• 3 Cloves

For the Wadi Masala

• 1cup Onionsfinely chopped
• 1tbsp Ginger Garlic paste
• 2-3 Amritsari Wadi slightly crushed
• A Pinch Turmeric powder
• 1/ 2tsp Red Chilli powder
• 1cup Tomato Puree
• 1/2tsp Garam Masala
• Salt to taste
• 2tsp Cooking Oil

For the Garnish Masala

• 1medium Potato cut into chunks
• 1/4cup Green Peas boiled
• 1 Tomato cut into chunks
• 2-3 Green Chillislit into two
• 1tbsp Ghee
• 1/4tsp Red Chilli powder
• 1/8tsp Garam Masala
• A Pinch Turmeric powder
• 1/8tsp Amchoor / Dry Mango Powder
• Salt to taste

Instructions

For the Wadi Masala

1. In a pressure cooker, heat 2 tbsp oil.
2. Add chopped onions and sauté till pink.
3. Add ginger garlic paste and sauté for another minute.
4. Now add the crushed Vadi and roast them with onions.
5. After they are roasted for about 3-4 minutes, add red chili powder, salt.
6. Add 3/4 cup water and pressure cook the Vadis for 5-6 whistles.

For the Rice

1. Wash and soak the rice for 15 to 20 mins. Drain once you are ready to cook.
2. Heat a nonstick pan with ghee, add all whole spices, rice. Combine the rice with the whole spices and keep aside.

For making the Biryani

1. Once the pressure falls down, check if the vadis are cooked. If not done add some water and pressure cook again.
2. If done then make sure all the water has been absorbed by cooking high flame and the water evaporates.
3. Now add tomato purée and rest of the spices.
4. Let cook till the moisture from the tomato is gone.
5. Add 2 cups water and the roasted rice to the Vadi mixture.
6. Cover and cook for 3 whistles. Wait till the pressure falls down.

For the Vegetable Garnish

1. Microwave peas and potato for 4 to 5 mins.
2. Heat a nonstick pan with ghee, add slit green chilies,
3. Then add the boiled peas, potato along with all the spices. Saute for a couple of minutes.
4. Now add the tomato chunks and combine well.

To serve the Wadi Biryani

1. Once the pressure falls down, fluff the rice well, transfer to the serving bowl.
2. Top the rice with the vegetable garnish.
3. Serve with Raita, papad, and pickle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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Posted in: Indian Cook