wadi ki biryani in a black bowl
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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


  • 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



  • 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.


  • 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.


  • 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.


Calories: 310kcal | Carbohydrates: 49g | Protein: 6g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 603mg | Potassium: 412mg | Fiber: 4g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 21.2mg | Calcium: 53mg | Iron: 2.4mg