Rice cooked with spices and caramelized onions is “bhuga chawal”. It is a Sindhi delicacy. In Sindhi language it is called bhuga chaavran, bhuga means “to cook till brown” and no points for guessing, chaavran mean rice. It is a simple combination of rice, onions, and spices but the way of cooking brings out the best of this combination. Bhuga chawal can be served with most of the gravies or dals, however, to make a complete Sindhi meal serve it with sai bhaji/raita and chutney, not to skip papad in any case.
Any variety of rice that is normally used in your kitchen can be used to prepare bhuga chawal. The key to perfect bhuga chawal recipe is slowly caramelizing onions till they turn dark brown. Whole spices, as well as garam masala powder, also add to the color and flavor. I like to use ghee for my rice preparations, you can, however, use oil.
As already mentioned, bhuga chawal tastes the best when served with sai bhaji! Okay, I did not mention it but it is so. Find the recipe for Sindhi sai bhaji here. And this Sindhi meal will be incomplete without aloo tuk. Fried potatoes at its best, find the recipe for aloo tuk here.
1. Heat 2 tbsp ghee. Add 2 bay leaves (tej patta), 8 black peppercorns (sabut kali mirch), 2 cloves (laung) and 1 black cardamom (badi elaichi). Cook till spices are aromatic.
2. Add 3 thinly sliced onions.
3. Patiently cook them on low flame. You will love the aroma while the onions get caramelized.
4. Cook till onions become dark brown; make sure not to burn them.
5. Add 1 and ½ cup of soaked rice.
6. Add 1 tsp red chili powder and ¼ tsp turmeric powder. Add 1 tsp garam masala powder too. (I forgot to add at this stage, therefore, missing in the picture.)
7. Cook rice for 2-3 minutes. Cook gently otherwise rice might break.
8. Add 2 and ½ cups water.
9. Also, add in salt to taste.
10. Let the water comes to a boil.
11. Reduce the flame and cover and cook.
12. Cook on low flame till water is totally absorbed. Once the water is absorbed, switch off the flame, check rice for doneness and leave rice for 10 minutes (flame switched off). Puff up using a fork.
13. Bon appétit!
PREP TIME 20 minutes
COOK TIME 40 minutes
TOTAL TIME 60 minutes
1. Heat 2 tbsp ghee. Add 2 bay leaves (tej patta), 8 black peppercorns (sabut kali mirch), 2 cloves (laung) and 1 black cardamom (badi elaichi). Cook till spices are aromatic.
2. Add 3 thinly sliced onions.
3. Patiently cook them on low flame. You will love the aroma while the onions get caramelized.
4. Cook till onions become dark brown; make sure not to burn them.
5. Add 1 and ½ cup of soaked rice.
6. Add 1 tsp red chili powder and ¼ tsp turmeric powder. Add 1 tsp garam masala powder too. (I forgot to add at this stage, therefore, missing in the picture.)
7. Cook rice for 2-3 minutes. Cook gently otherwise rice might break.
8. Add 2 and ½ cups water.
9. Also, add in salt to taste.
10. Once the water comes to a boil, reduce the flame and cover and cook.
11. Cook on low flame till water is totally absorbed. Once the water is absorbed, switch off the flame, check rice for doneness and leave rice for 10 minutes (flame switched off). Puff up using a fork.
12. Bon appétit.
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