Amritsari Wadi Pulao with Mint Raita

Instructions

1. 1

   Prepare Rice and Wadis: Rinse the basmati rice under cold water until it runs clear. Soak in fresh water for 30 minutes, then drain completely. Meanwhile, break the Amritsari wadis into small, bite-sized pieces using a mortar and pestle or by placing them in a bag and crushing with a rolling pin.

2. 2

   Fry the Wadis: Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the broken wadi pieces and fry for 2-3 minutes, stirring constantly, until they turn golden brown and aromatic. Be careful not to burn them. Remove the fried wadis with a slotted spoon and set aside.

3. 3

   Temper Spices: In the same pot with the remaining ghee, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Allow them to sizzle for about 30 seconds until fragrant.

4. 4

   Cook the Masala: Add the sliced onions and sauté for 6-8 minutes until they are soft and golden brown. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw smell disappears. Stir in the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and oil begins to separate from the masala.

5. 5

   Combine Ingredients: Add the fried wadis and the drained, soaked rice to the pot. Gently stir for 1-2 minutes to coat the rice and wadis with the masala, being careful not to break the rice grains.

6. 6

   Cook the Pulao: Pour in 3 cups of water and sprinkle the garam masala over the top. Stir gently once and bring the mixture to a rolling boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is fully cooked.

7. 7

   Rest and Serve: Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This step is crucial for fluffy rice. Open the lid, gently fluff the rice with a fork, garnish with chopped coriander leaves, and serve hot with a side of raita or plain yogurt.