Punjabi Wadi Chawal is a rice dish that is well flavored and prepared just like any pulao or biryani but with addition of spicy dal wadi. It is also very healthy and nutritious. Here is how to make it.
Punjabi Wadi or also called wadiyan, are mildly spiced, deliciously flavored sun dried dumplings made from lentils or pulses. In this recipe I have used urad dal and a mix of other Indian spices. These wadis can be added to any dish, rice, gravy or veggies. I have added this to basmati rice.
A specialty dish of North India especially Punjab, wadis make use of lentils in another form, unlike just as dals. They can be quickly rustled up and added to any dish. This Punjabi Wadi Chawal rice dish is well flavored and prepared just like any pulao or biryani, with wadis added for that extra texture.
The wadi are slightly fried before adding to the rice giving them a very earthy flavour.
Punjabi Wadi Chawal
Punjabi Wadi Pulao
Punjabi Wadi Chawal is a rice dish that is well flavored and prepared just like any pulao or biryani. It is also very healthy and very nutritious. Here is how to make Wadi Pulao.
- 2 cups Long Grain Basmati Rice
- 3-4 Urad Dal Wadi Slightly crushed
- 1 tbsp Ghee
- 1 tbsp Oil And for frying wadi
- 2 Bay leaf
- 1 inch stick Cinnamon
- 2-3 Green cardamom
- 1/2 cup Onions Thinly sliced
- 2 Green chillies Slit into halves
- Salt To taste
- 1/2 tsp Garam masala
- 2 tsp Lemon juice
Wash the rice and soak in enough water for 20 minutes.
Heat oil in a pan and once the oil is hot, fry the wadi until they are browned.
Drain and keep aside.
Heat ghee and 1 tbsp oil in a pan.
Add bay leaf, cinnamon and cardamom and fry for a few seconds.
Add onion and fry until golden brown.
Drain the rice and add it in the pan along with green chilli, salt, garam masala, lemon juice and 4 cups of water.
Cover the pan and cook the rice on low heat until all the absorbed and rice is cooked.
Remove the pan from heat and let the rice rest for 5 minutes.
Fluff the rice with a fork.
Serve hot with any raita of your choice.
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