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Wadi Aloo Pulao

Wadi Aloo Pulao

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Wadi Aloo Pulao is a fragrant and textural masterpiece that brings together long-grain basmati rice, spiced lentil nuggets (Wadiyan), and tender potato cubes. This traditional Punjabi rice dish is characterized by the intense smoky and spicy flavor released by the fried wadiyan, which infuses the entire pulao during the steaming process. Each grain of rice is aromatic, coated in ghee and whole spices like cloves and black pepper. It is a favorite one-pot meal in North Indian homes, especially during winters when hearty ingredients are preferred. Served with a side of boondi raita or a simple pickle, it offers a complete and satisfying culinary experience.

Prep Time15 mins
Cook Time25 mins
Servings4 People
DifficultyMedium
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Ingredients

2 cups Basmati Rice (soaked 30 mins)
1 cup Amritsari Wadiyan, crushed into chunks
2 Medium Potatoes, cubed
1 Large Onion, sliced
1 tsp Cumin seeds
4 Cloves
2 Green Cardamoms
1 tsp Red chili powder
1/2 tsp Turmeric powder
3 tbsp Ghee
4 cups Warm Water
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Frying the wadiyan on low heat is mandatory; high heat will burn the exterior while keeping the inside raw.
  • Always use warm water for cooking the pulao to ensure the rice grains cook evenly and stay long.
  • Adding potatoes provides a soft contrast to the chewy and spicy texture of the lentil nuggets.
  • Do not skip the resting time; it allows the rice to firm up and prevents it from becoming mushy.

Nutritional Information(Per 1 plate (250g))

Calories

340 kcal

Protein

10g

Fat

14g

Carbs

48g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.