Description
A fragrant and flavorful rice dish made with wadi, spices, and long grain Basmati rice.
Ingredients
Scale
- 2 cups long grain Basmati rice
- 3–4 urad dal wadi (broken into bite sized pieces)
- 2 tablespoons oil
- 1 tablespoon ghee
- 2 bay leaves
- 1 inch piece of cinnamon stick
- 2–3 green cardamoms
- ½ cup thinly sliced onions
- 2 green chilies (slit into halves)
- 1 teaspoon salt
- ½ teaspoon garam masala
- 2 teaspoons lime juice
Instructions
- Wash the rice and soak it in enough water for 20 minutes.
- Heat oil in a pan over medium heat.
- Once the oil is hot, fry the wadi until they are browned. Drain and keep aside.
- Add ghee to the same pan and heat over medium-high heat.
- Once the ghee is hot, add bay leaves, cinnamon, and cardamoms, and fry for 3-4 seconds.
- Add onions and cook until they turn golden brown.
- Drain the rice and add it to the pan with green chilies, salt, garam masala, lime juice, fried wadi, and 4 cups of water.
- Stir gently.
- Reduce the heat to low.
- Cover the pan with a lid and cook undisturbed until all the liquid is absorbed and the rice is cooked (20-25 minutes).
- Remove the pan from heat and let the rice rest for 5 minutes.
- Fluff the wadi pulao with a fork. Serve hot.
Notes
- This dish pairs well with yogurt or raita.
- Adjust the number of green chilies according to heat preference.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg