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Punjabi Vadiya Da Pulav/Pilaf

Apr-11-2018
Avin Kohli
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Punjabi Vadiya Da Pulav/Pilaf RECIPE

Vadiya is sun dried spicy lentil dumplings that are cooked in a variety of ways. One such recipe is Punjabi Vadiya Da Pulav/Pilaf. Warm spices in the vadiya with onions and peas makes a delicious meals. We like to serve it with pickle, some curd, salad and coriander chutney.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 3-4 tbsp ghee
  2. 1 cup matar/peas
  3. 3 -4 red onions sliced
  4. 1 cup Vadiyan
  5. 1 cup rice
  6. Salt as per taste
  7. 1 tsp turmeric powder
  8. 2 tsp red chili powder
  9. 2 tsp coriander powder
  10. 1/2 tsp garam masala
  11. 1 tsp cumin seeds/jeera
  12. Freshly chopped coriander for garnish

Instructions

  1. Firstly wash the rice and soak in double the amount of rice. So for 1 cup rice soak in 2 cups water. Keep aside.
  2. Now smash the vadiyan in smaller pieces.
  3. Heat a wok or kadai and add 2 tbsp ghee. Fry the wadiyans till golden. Take out in a plate and keep aside. This helps in releasing the aroma of spices in it from drying. Also to give nice color.
  4. Now pour the rest of the ghee and add cumin seeds, onions and cook until onions are soft.
  5. Now add pea/matar and saute for another 2 mins.
  6. Finally add the vadiyan, salt, turmeric, red chili powder, coriander powder and garam masala.
  7. Finally add the vadiyan, salt, turmeric, red chili powder, coriander powder and garam masala.
  8. Cook until the spices are cooked. About 1 mins. If the spices starts to burn add splashes of water to prevent that.
  9. In the last stage add the rice with water, stir. Cover and cook until the rice is cooked. (around 15-20 mins on low flame).
  10. Sprinkle the fresh coriander and serve hot.Enjoy!!

Reviews (1)  

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Shelly Sharma
Apr-12-2018
Shelly Sharma   Apr-12-2018

I want to try this from a long time. Thanks for sharing this recipe.

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