Wadi Ki Biryani | Instant Pot Punjabi Wadi Biryani

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A spicy and a tangy biryani made with the potatoes and Punjabi special wadi or the spicy sun-dried lentil nuggets or fryums is what I am going to share today. Check out how I made this Waki ki biryani recipe in Instant Pot with step-wise pictures.

Punjabi Wadi:

We are in the last stretch of the Biryani-Pulao and Kichadi marathon. I am going share Wadi ki Biryani for the alphabet “W.” Before getting into the recipe, let me share about Wadi. Wadi is nothing but sun-dried lentil fryums/nuggets or dumplings. I know, it is referred by a lot of names. I got confused with the spelling as well – I read vadiyan and warrian as well. But the usage of wadi prevalently so went with that.Wadis are more like Tamil Nadu Karuvadagam. Karuvadagam is also sun-dried fryums, and we prepare it with black-eyed peas and urad dal along with white pumpkin. You can use fried karuvadagams as rice accompaniments, and also we add them vathal kuzhambu. Wadis are spicy sun-dried fryums made with different lentils. It’s a bit spicier than karuvadagam. But I can’t wait to try it in vathal kuzhambu and mor kuzhambu. :-)

Wadi ki Biryani:

I know, instead of biryani, I am talking about the kuzhambu/tamarind based stews. Ok, let me get back to the biryani now. I came across a lot of aloo/potato and wadi curries, so I decided to include potatoes and peas along with the wadi in this biryani. I did not include any other vegetables, and also I used basic whole spices and garam masala to spice it up further. The amchur powder adds that tangy kick. You can include lemon juice instead, but I prefer amchur powder especially in this biryani.

I am using the word “spicy” a lot, but believe me, folks; this biryani is not spicy at all. To my surprise, kiddo loved this biryani a lot. And I packed this for his lunch too. You can serve this with plain yogurt, and you don’t need raitas or curries.

I used store-bought wadis and please don’t think if you should buy wadis just for this recipe. I have quite a few South Indian and North Indian curry recipes coming up. So go on and purchase those wadis. :-)

Ok, now let me share how I made this super simple wadi ki biryani in Instant Pot.

Ingredients:

• 2 tbsp oil
• 1 tsp cumin seeds
• Two cloves
• Two cardamom
• One bay leaf
• 1-inch cinnamon
• 1/2 cup wadi, crushed
• One onion, roughly chopped
• 1 tsp ginger-garlic paste
• Two tomatoes, roughly chopped
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp amchur powder
• 1 tsp salt
• 1/4 tsp turmeric powder
• 1/2 cup peas
• 1/2 cup potato cubes
• 1/4 cup cilantro
• 1 cup basmati rice, washed and soaked for 20 minutes and drained
• 1 1/3 cup water

Prep-Work:

• Wash and soak the basmati rice for 20 minutes and drain the water.
• Crush the wadis into small bite-sized pieces.
• Chop the required amount of potato cubes. I used two small potatoes.
• Cut the onion and tomato.

Steps:

• Set the Instant Pot in saute mode and when the display shows “HOT” add the oil.
• After 30 seconds, add the cumin seeds, cloves, cardamom, bay leaf, cinnamon, and the wadi.

• Fry for a minute.

• Then add the onion and ginger-garlic paste and cook for two minutes.

• Next, add the tomatoes, red chili powder, salt, turmeric powder, garam masala, and amchur powder.

• Mix well and cook until the tomatoes are soft or for about 3 minutes.
• Now add the potato cubes, peas, and cilantro. Gently mix.

• Add rice and water and gently mix.

• Make sure to scrape the bottom of the Instant Pot.

• Close the Instant Pot lid and make sure the vent is in the sealing position. Now pressure cook for 5 minutes in high pressure and release the pressure quickly after 3 minutes. (IP Formula – 5 mts manual at high pressure and QPR after 3 minutes)

• Carefully open the lid after releasing the pressure and allow the biryani to cool for 10 minutes. Then fluff it with a fork, or you can flip the rice on to a plate and let it cool and fluff too.
• Enjoy the wadi ki biryani with yogurt.

Recipe Notes:

• Make sure you cut the potatoes into big chunks. Instead of potatoes, you can use cauliflower as well.
• Adjust the salt and spices according to your preference. Check if the wadi has salt in it already if so adjust accordingly.

Print Recipe

4.67 from 3 votes

Wadi Ki Biryani | Instant Pot Punjabi Wadi Biryani

A spicy and a tangy biryani made with the potatoes and Punjabi special wadi or the spicy sun-dried lentil nuggets or fryums in Instant Pot.

Prep Time20 mins

Cook Time20 mins

Soaking Time20 mins

Total Time40 mins

Course: Entree

Cuisine: Punjabi

Keyword: Instant Pot Recipes, vegetarian biryani varieties, wadi ki biryani

Servings: 4

Calories: 310kcal

Author: Srividhya G

Ingredients

• 2 tbsp oil
• 1 tsp cumin seeds
• 2 cloves
• 2 cardamom
• 1 bay leaf
• 1 -inch cinnamon
• 1/2 cup wadi crushed
• 1 onion roughly chopped
• 1 tsp ginger-garlic paste
• 2 tomatoes roughly chopped
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp amchur powder
• 1 tsp salt
• 1/4 tsp turmeric powder
• 1/2 cup peas
• 1/2 cup potato cubes
• 1/4 cup cilantro
• 1 cup basmati rice washed and soaked for 20 minutes and drained
• 1 1/3 cup water

Instructions

Prep-Work:

• Wash and soak the basmati rice for 20 minutes and drain the water.
• Crush the wadis into small bite-sized pieces.
• Chop the required amount of potato cubes. I used two small potatoes.
• Cut the onion and tomato.

Steps:

• Set the Instant Pot in saute mode and when the display shows "HOT" add the oil.
• After 30 seconds, add the cumin seeds, cloves, cardamom, bay leaf, cinnamon, and the wadi.
• Fry for a minute.
• Then add the onion and ginger-garlic paste and cook for two minutes.
• Next, add the tomatoes, red chili powder, salt, turmeric powder, garam masala, and amchur powder.
• Mix well and cook until the tomatoes are soft or for about 3 minutes.
• Now add the potato cubes, peas, and cilantro. Gently mix.
• Add rice and water and gently mix. Make sure to scrape the bottom of the Instant Pot.
• Close the Instant Pot lid and make sure the vent is in the sealing position. Now pressure cook for 5 minutes in high pressure and release the pressure quickly after 3 minutes. (IP Formula – 5 mts manual at high pressure and QPR after 3 minutes)
• Carefully open the lid after releasing the pressure and allow the biryani to cool for 10 minutes. Then fluff it with a fork, or you can flip the rice on to a plate and let it cool and fluff too.
• Enjoy the wadi ki biryani with yogurt.

Notes

• Make sure you cut the potatoes into big chunks. Instead of potatoes, you can use cauliflower as well.
• Adjust the salt and spices according to your preference. Check if the wadi has salt in it already if so adjust accordingly.

Nutrition

Calories: 310kcal | Carbohydrates: 49g | Protein: 6g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 603mg | Potassium: 412mg | Fiber: 4g | Sugar: 3g | Vitamin A: 16.4% | Vitamin C: 25.7% | Calcium: 5.3% | Iron: 13.1%

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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