Amritsari Aloo Wadi Pulao with Raita

Instructions

1. 1

   Preparation (15 mins): Rinse the basmati rice under cold water until it runs clear. Soak it in ample water for 30 minutes, then drain completely. While the rice soaks, break the wadis into smaller, bite-sized pieces. Peel the potatoes and cut them into 1-inch cubes.

2. 2

   Fry Wadis & Potatoes (8 mins): Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the broken wadi pieces and fry for 2-3 minutes, stirring continuously, until they turn a deep reddish-brown and become aromatic. Remove with a slotted spoon and set aside. In the same ghee, add the potato cubes and fry for 4-5 minutes until light golden on all sides. Remove and set aside.

3. 3

   Temper Spices & Sauté Onions (8 mins): Add the remaining 2 tbsp of ghee to the pot. Once hot, add the cumin seeds, bay leaf, black cardamom, green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until the spices are fragrant. Add the sliced onions and cook for 6-7 minutes, stirring occasionally, until they are soft and golden brown.

4. 4

   Build the Masala (5 mins): Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears. Add the chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 1-2 minutes until the oil begins to separate from the masala.

5. 5

   Cook the Pulao (15-20 mins): Add the fried wadis and potatoes back to the pot and mix gently with the masala. Add the drained, soaked rice and stir very gently for 1 minute to coat the grains. Pour in 3 cups of water and bring to a boil. **Pot Method:** Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until all water is absorbed. **Pressure Cooker Method:** Secure the lid and cook on medium heat for 2 whistles. Let the pressure release naturally.

6. 6

   Rest and Serve (10 mins): Once cooked, turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for the grains to become fluffy and separate. Before serving, sprinkle with garam masala and chopped coriander leaves. Fluff the rice gently with a fork. Serve hot with plain yogurt, boondi raita, or a side salad.