Wadiyan Pulao

Instructions

1. 1

   Prepare Rice and Wadiyan

   • Rinse the basmati rice under cool water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
   • Place the wadiyan in a mortar and pestle or on a cutting board and gently break them into small, bite-sized pieces.
2. 2

   Fry the Wadiyan

   • Heat ghee in a 3-liter pressure cooker or a heavy-bottomed pot over medium heat.
   • Add the broken wadiyan pieces and fry for 1-2 minutes, stirring constantly, until they turn a deep golden brown and become aromatic. Be careful not to burn them.
   • Using a slotted spoon, remove the fried wadiyan and set them aside on a plate.
3. 3

   Temper Spices and Sauté Aromatics

   • In the same ghee, add cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30 seconds until they crackle and release their aroma.
   • Add the thinly sliced onions and sauté for 6-8 minutes, stirring occasionally, until they are deeply golden brown. This step is key for the pulao's flavor.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
   • Add the chopped tomatoes and cook for 3-4 minutes until they soften and the ghee starts to separate from the masala.
4. 4

   Combine and Cook the Pulao

   • Add the turmeric powder, red chili powder, and salt. Mix well and cook for another minute.
   • Return the fried wadiyan to the cooker, followed by the drained basmati rice. Gently stir for 1 minute to coat the rice and wadiyan evenly with the masala.
   • Pour in 3 cups of water and give it a final, gentle stir.
   • Secure the lid of the pressure cooker. Cook on high heat for 2 whistles, then turn off the heat. If using a pot, bring the water to a boil, cover with a tight-fitting lid, reduce heat to the lowest setting, and simmer for 15-18 minutes until all the water is absorbed.
5. 5

   Rest, Garnish, and Serve

   • Allow the pressure to release naturally from the cooker, which will take about 10-15 minutes. Do not rush this step.
   • Open the lid, sprinkle the garam masala and freshly chopped coriander leaves over the top.
   • Let the pulao rest for another 5 minutes, then gently fluff the grains with a fork.
   • Serve the hot Wadiyan Pulao with a side of plain yogurt or cucumber raita.