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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.
Course Dinner, Lunch, Main Dish
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Rice

  • 1 cup rice
  • 1 tbsp ghee
  • 1-2 bay leaves
  • 1 big cardamom
  • 2 small cardamom
  • 1 stick cinnamon
  • 2-3 cloves

Vadi Masala

  • 2 onions finely chopped
  • 1 tbsp ginger garlic paste
  • 2-3 amritsari vadi slightly crushed
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilly powder
  • 2 large tomatoes puréed
  • 1/2 tsp garam masala
  • Salt to taste

Garnish Masala

  • 1 boiled potato cut into chunks
  • 1/4 cup fresh green peas boiled
  • 1 tomato cut into chunks
  • 2-3 green chilly slit into two
  • 1 tbsp ghee
  • 1/4 tsp red chilly powder
  • 1/8 tsp garam masala
  • Pinch turmeric powder
  • 1/8 tsp dry mango powder
  • Salt to taste

Instructions

Biryani

  • Heat 2 tbsp oil .
  • Add chopped onions and sauté till pink .
  • Add ginger garlic paste and sauté for another minute.
  • Add the crushed vadi and roast them with onions .
  • After they are roasted which should take about 3-4 minutes , add red chilly powder , pinch salt.
  • Add 3/4 cup water and pressure cook the vadis for 5-6 whistles.
  • While the vadis are being cooked heat ghee in another pan .
  • Add all whole spices and the washed and soaked rice .
  • Roast the rice and keep aside.
  • By now the vadis would have cooked , open the pressure cooker and check the vadis .
  • If not done add some water and pressure cook again .
  • 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 .
  • Add tomato purée and rest of the spices .
  • Let cook till the moisture from the tomato is gone .
  • Add 2 cups water and the roasted rice to the vadi mixture.
  • Cook the rice on full flame till 80% cooked.
  • Simmer the gas and cover the pan to finish cooking .

Garnish

  • Heat ghee .
  • Add all dry spices and roast.
  • Add boiled potatoes, tomatoes , peas and green chilly .
  • Toss well and keep aside.

To serve

  • Fluff up the rice with a fork .
  • Plate them in a serving bowl or a serving plate.
  • Top with the prepared roasted potato garnish .
  • Serve with mint raita , papad and pickle .

Notes

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