Punjabi Wadi Pulao Recipe
Punjabi Wadi Pulao Recipe, flavoured and spiced rice combined with delicious sun dried and deep fried Punjabi wadi’s which gives the crunch to the rice.
This rice is something which I found out through an authentic Punjabi restaurant nearby. I was browsing the Zomato website and suddenly bumped into this restaurant menu. I found the recipes made by these Punjabi wadi’s interesting. I had prepared these Punjabi Wadi’s a year ago, used it for some time and totally forgot about it.
When I got to know about this Punjabi Wadi Pulao recipe, I opened the dabba to check if the wadi’s are ok to cook or has it spoiled. They were still fresh and crunchy. That’s it immediately within two days I jumped in to prepare this rice for my lunch box.
I somehow felt that Punjabi Wadi Pulao definitely a very good alternative for either traditional pulao or biriyani. And this is not just the only the reason. The best part is it is a one pot recipe and I made it effortlessly in a pressure cooker.
Punjabi Wadi Pulao Recipe can be made in different ways. One is by adding the deep fried Punjabi wadi, one with adding soaked wadis and one with adding some vegetables also included. I made the simplest version of all. And I did not add the veggies this time to get only the taste of the wadi’s. If eaten immediately the fried wadi remains crisp and crunchy. If you eat it after sometime then the wadi will turn softer outside, yet crunchy from inside. So either way it tastes delicious. Serve it Raitha and papad. Visit my Rice Section on the blog for more such similar lunch box recipes.
Let us see how to make the Punjabi Wadi Pulao Recipe
- Punjabi Wadi’s: 10-12
- Long Grained Basmati Rice: 1 Cup
- Onions: 1 Big
- Ginger Garlic paste: 1 tbsp.
- Slit Green Chillies: 3
- Cinnamon: 1 inch long
- Bay leaf: 1
- Cumin Seeds: 1 spoon
- Oil: 2.5 tbsp.
- Lemon Juice: Squeezed out of one lemon
- Salt: To taste
- Wash and soak basmati rice for 10 mins.
- Heat oil in a pressure cooker and fry the Punjabi wadi’s until they turn hard and brown in colour and transfer them on to an absorbent paper.
- Once they are cooled coarsely crush them into small sized chunks.
- In the same oil add in cumin seeds, cinnamon, bay leaf and slit green chillies and fry for a minute or two.
- Add in the slice onions and fry until they are half done.
- Add ginger garlic paste and fry until the raw small goes off.
- Drain out the water and add in the rice, mix well and fry for another 2 mins
- Add in 1.5 cups of water, salt, close the lid of the cooker and pressure cook for 2 whistles.
- Once the pressures settles down open the lid and add in lemon juice and mix well.
- Add in the prepared wadi’s and mix well.
- Serve it Raitha and papad.