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Amritsari Wadi ki Biryani

Amritsari Wadi ki Biryani is a spicy biryani made with spices along with Wadi or Wadiyan. These wadis are sun dried lentil dumplings from the state of Punjabi.
Course Main Dish - Rice
Cuisine Punjab
Keyword Amritsari Wadi
By Cook Method Pressure Cooker, Stovetop
Occasion Party, Weekend Special
By Diet Protein Rich
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Srivalli


For the Rice:

  • 1 cup Basmati Rice
  • 1 tbsp Ghee
  • 2 Bay Leaves
  • 1 no Black Cardamom
  • 2 no Cardamom
  • 1 inch Cinnamon
  • 3 Cloves

For the Wadi Masala

  • 1 cup Onions finely chopped
  • 1 tbsp Ginger Garlic Paste
  • 2-3 Amritsari Wadi slightly crushed
  • A Pinch Turmeric Powder
  • 1/ 2 tsp Red Chilli Powder
  • 1 cup Tomato purée
  • 1/2 tsp Garam Masala
  • Salt to taste
  • 2 tsp Cooking Oil

For the Garnish Masala

  • 1 medium Potato cut into chunks
  • 1/4 cup Green Peas boiled
  • 1 Tomato cut into chunks
  • 2-3 Green Chilli slit into two
  • 1 tbsp Ghee
  • 1/4 tsp Red Chilli Powder
  • 1/8 tsp Garam Masala
  • A Pinch Turmeric Powder
  • 1/8 tsp Amchoor / Dry Mango Powder
  • Salt to taste


For the Wadi Masala

  • In a pressure cooker, heat 2 tbsp oil.
  • Add chopped onions and sauté till pink.
  • Add ginger garlic paste and sauté for another minute.
  • Now add the crushed Vadi and roast them with onions.
  • After they are roasted for about 3-4 minutes, add red chili powder, salt.
  • Add 3/4 cup water and pressure cook the Vadis for 5-6 whistles.

For the Rice

  • Wash and soak the rice for 15 to 20 mins. Drain once you are ready to cook.
  • Heat a nonstick pan with ghee, add all whole spices, rice. Combine the rice with the whole spices and keep aside.

For making the Biryani

  • Once the pressure falls down, check if the vadis are cooked. If not done add some water and pressure cook again.
  • If done then make sure all the water has been absorbed by cooking high flame and the water evaporates.
  • Now add tomato purée and rest of the spices.
  • Let cook till the moisture from the tomato is gone.
  • Add 2 cups water and the roasted rice to the Vadi mixture.
  • Cover and cook for 3 whistles. Wait till the pressure falls down.

For the Vegetable Garnish

  • Microwave peas and potato for 4 to 5 mins.
  • Heat a nonstick pan with ghee, add slit green chilies,
  • Then add the boiled peas, potato along with all the spices. Saute for a couple of minutes.
  • Now add the tomato chunks and combine well.

To serve the Wadi Biryani

  • Once the pressure falls down, fluff the rice well, transfer to the serving bowl.
  • Top the rice with the vegetable garnish.
  • Serve with Raita, papad, and pickle.
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