Loading...
A fragrant Punjabi rice dish where fluffy basmati rice is cooked with spicy sun-dried lentil dumplings (wadi) and tender potatoes. A hearty, one-pot meal packed with authentic Amritsari flavors.
For 4 servings
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.
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.
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.
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.
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.
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A fragrant Punjabi rice dish where fluffy basmati rice is cooked with spicy sun-dried lentil dumplings (wadi) and tender potatoes. A hearty, one-pot meal packed with authentic Amritsari flavors.
This punjabi recipe takes 45 minutes to prepare and yields 4 servings. At 544.19 calories per serving with 12.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Substitute ghee with a neutral vegetable oil like sunflower or canola oil.
Incorporate 1/2 cup of green peas, diced carrots, or cauliflower florets along with the potatoes for added nutrition and color.
Increase the amount of red chili powder to 1 tsp or add a pinch of black pepper powder along with the garam masala at the end.
Add 1/2 cup of soaked and squeezed soya chunks along with the wadis for an extra protein boost.
The lentil-based wadis are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from basmati rice and potatoes provides a steady release of energy, keeping you full and energized for longer.
With ingredients like onions, tomatoes, potatoes, and lentils (wadis), this pulao is a good source of dietary fiber, which aids digestion and promotes gut health.
The whole spices used, such as cumin, cloves, and cardamom, are known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut function.
Amritsari wadis are sun-dried dumplings made from ground lentils (usually urad dal) and spices, originating from Amritsar, Punjab. They have a spicy, savory, and umami flavor. You can find them at most Indian grocery stores or online.
It is a moderately healthy, balanced meal. The wadis provide plant-based protein, potatoes offer carbohydrates for energy, and the spices have digestive benefits. However, it is a carb-dense dish and involves frying, so portion control is recommended for a healthier diet.
One serving (approximately 360g or 2 cups) of Amritsari Aloo Wadi Pulao contains around 450-500 calories. This can vary based on the amount of ghee used and the specific ingredients.
Mushy rice is usually caused by too much water, overcooking, or not letting the pulao rest. Ensure you use the correct rice-to-water ratio (typically 1:2), don't over-stir the rice after adding water, and always allow the 10-minute resting period after cooking.
Yes, absolutely. Simply replace the ghee with an equal amount of a neutral-flavored vegetable oil like sunflower, canola, or grapeseed oil. The rest of the ingredients are plant-based.
It is not recommended. Frying the wadis is a crucial step that cooks them through, develops their deep, nutty flavor, and prevents them from becoming chewy or raw-tasting in the final dish.