Thursday, May 13, 2010

Wadiwale Chawal

When we picked thoses vadis (or badies) from Amritsar, the shop owner suggested 3 recipes - wadiwale chawal, wadivali kadhi and wadivale alu. So I am on the mission of trying them all.

Wadiwale Chawal
1 1/4 cup basmati rice, rinsed & drained
1 1/2 cup mixed veggies (carrots, green peas, cauliflower florets etc)
3 cups water
salt to taste
1 tsp Punjabi Garam Masala
2 tsp kasoori methi, crushed by hand
1 Punjabi wadi, smacked

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2-3 cloves
4-5 black peppercorn
1 bay leaf
1 tsp ginger-garlic paste

1. Heat oil in a pressure cooker or pressure cooker handi.
2. Add all the ingredients for tempering. As they sizzle, add wadi pieces. Saute till they appear crisp.
3. Add vegetables. Saute for 2-3 minutes.
4. Add rice. Fry for 2 minutes.
5. Now, add water, salt and punjabi garam masala.
6. Bring to boil. Close the lid. Pressure cook for 2-3 whistles.
7. Let the pressure drop of its own. Open the pressure cooker. Add crushed kasoori methi. Fluff the rice with fork.

Note -
1. You can make this pulao without using pressure cooker.
2. I use lots of veggies in my pulao recipes. So 1 1/2 cup mixed vegetables is not a typo!;-)


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