Wadi Chawal (Punjabi Wadi Rice)
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
317 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Wadi Chawal (Punjabi Wadi Rice)
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A flavorful and nutritious Punjabi rice recipe, this Wadi chawal is a delicious wholesome meal. Made with aromatic whole spices, wadiyan and basmati rice, this wadi pulao or biryani is a heathy meal for the whole family.
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Ingredients
- 2 cup basmati rice rinsed
- 2 urad dal wadi crushed into 1/2 inch pieces
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon ghee use plant-based oil for vegan
- 1 green chili pepper diced, optional
- 1 cup onion sliced
- 1 teaspoon salt
- 1 teaspoon garam masala adjust to taste
- 4 cup water see notes, 2.5 cups for instant pot
- 1 tablespoon lime juice optional
Whole Spices
- 1 bay leaf Tej Patta
- 1 inch cassia cinnamon aka Dalchini
- 2 green cardamom aka Elaichi
- 5 cloves aka Laung
- 1 teaspoon cumin seeds aka Jeera
Instructions
- Rinse the rice and soak for 20 minutes. Then drain and keep aside.
- Heat 1 tablespoon oil a heavy bottom sauce pan on medium-high heat. Add the crushed wadi and saute it until it is lightly browned while stirring continuously. This takes about a minute. Take out and keep aside
- In the same pan, heat the ghee. Add all the whole spices and saute them for 30 seconds until their aroma releases.
- Then add diced green chili pepper, sliced onions and sauté for 2-3 mins until golden brown.
- Now add the drained rice, wadi, salt, garam masala and stir well. Now add the water and stir.
- Adjust the heat to low. Cover the pan and cook until all the water is absorbed. This will take about 10-15 minutes. Turn off heat.
- Add lime juice and fluff the rice with a fork. Let it sit uncovered for 5 minutes. Serve and enjoy with cooling raita!
Instant Pot Method
- Follow the instructions to saute the ingredients on saute mode.
- Cook on Rice mode for 12 minutes on low pressure. When the pressure cooker beeps, do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then manually release the pressure by turning the valve to venting position.
- Open the lid, add lime juice and fluff rice with a fork. Let it sit uncovered for 5 minutes. Serve & enjoy!
Equipments used:
Notes
- How much water?
- How much wadiyan?
- When cooking the pulao on stovetop in a pan or in a stovetop pressure cooker, use 1 cup rice to 2 cups water ratio.
- When cooking the pulao in instant pot, use 1 cup rice to 1-1/4 cup water ratio.
- If using Amritsar Urad dal wadi, just add 1-2 wadi per cup of rice for this pulao. I used 1 wadi for each cup of rice in this recipe, so that kids can eat the pulao too.
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
6mg
(2%)
Sodium
426mg
(18%)
Potassium
123mg
(3%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin C
4mg
(4%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 426mg | 18% |
| Potassium | 123mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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