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Punjabi Vadiyan Da Pulav/Pilaf

A authentic Punjabi Vadiyan(sun dried and spicy lentils dumpling) da pulav/ pilaf. Serve with curd, achaar, salad and lots of love.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Avin Kohli


  • 3-4 tbsp ghee
  • 1 cup matar/peas
  • 3 -4 red onions sliced
  • 1 cup Vadiyan
  • 1 cup rice
  • Salt as per taste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp cumin seeds/jeera
  • Freshly chopped coriander for garnish


  1. Firstly wash the rice and soak in double the amount of rice. S 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. Cook until the spices are cooked. About 1 mins. If the spices starts to burn add splashes of water to prevent that.
  8. 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)
  9. Sprinkle the fresh coriander and serve hot.
  10. Enjoy!!