How to make Wadian Pulao -
Punjabi speciality-spicy dal nuggets in fragrant rice.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Urad Dal Wadi (उड़द दाल वड़ी), Basmati Rice (बासमती चावल)
Cuisine : Punjabi
Course : Rice
You can also find more Rice recipes like Rice Vermicelli Pulao Ginger Imli Chutney Pulao Chowli and Brown Rice Stew Mixed Sprout Tahiri
Wadian Pulao Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Wadian Pulao Recipe
Urad Dal Wadi roughly crushed 5-6
Basmati Rice soaked 1 1/2 cups
Oil 3 tablespoons
Bay leaves 2
Green cardamoms 2
Cloves 4
Cumin seeds 1 teaspoon
Onion sliced 1 small
Tomatoes, chopped 2
Red chilli powder 1 teaspoon
Salt to taste
Onions cut into rings and deep fried 2 large
Method
Step 1
Slice off the tops of the capsicums and remove the seeds. In a bowl take onions, half the garlic, rice, mutton mince, salt, crushed dry mint leaves and mix.
Step 2
Add crushed dry red chillies, crushed roasted dry red chillies and mix well. Stuff the capsicums with this mixture and place them in a pan.
Step 3
Place the pan on medium heat. Add oil, remaining garlic, tomatoes, tomato puree, salt and red chilli flakes. Add two cups of water and bring it to a boil.
Step 4
Cover and cook on low heat for twenty five to thirty minutes so that the mutton and the rice get completely cooked.
Step 5
Serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
