Amritsari Vadi ki Biryani
Wadis are concentrated protein from sun dried lentil dumplings. These have been added to make a lip smacking Biryani, A delicacy from Punjabi Cuisine.
Prep Time
Cook Time
Prep Time
Cook Time
Vadi Masala
Garnish Masala
  1. Heat 2 tbsp oil .
  2. Add chopped onions and sauté till pink .
  3. Add ginger garlic paste and sauté for another minute.
  4. Add the crushed vadi and roast them with onions .
  5. After they are roasted which should take about 3-4 minutes , add red chilly powder , pinch salt.
  6. Add 3/4 cup water and pressure cook the vadis for 5-6 whistles.
  7. While the vadis are being cooked heat ghee in another pan .
  8. Add all whole spices and the washed and soaked rice .
  9. Roast the rice and keep aside.
  10. By now the vadis would have cooked , open the pressure cooker and check the vadis .
  11. If not done add some water and pressure cook again .
  12. If done then make sure all the water has been absorbed , if not then place the cooker on full flame and let the water dry up .
  13. Add tomato purée and rest of the spices .
  14. Let cook till the moisture from the tomato is gone .
  15. Add 2 cups water and the roasted rice to the vadi mixture.
  16. Cook the rice on full flame till 80% cooked.
  17. Simmer the gas and cover the pan to finish cooking .
  1. Heat ghee .
  2. Add all dry spices and roast.
  3. Add boiled potatoes, tomatoes , peas and green chilly .
  4. Toss well and keep aside.
To serve
  1. Fluff up the rice with a fork .
  2. Plate them in a serving bowl or a serving plate.
  3. Top with the prepared roasted potato garnish .
  4. Serve with mint raita , papad and pickle .
Recipe Notes