Bhuga Chawal
Veg
Vegan
Caramelised onion rice — basmati rice cooked with whole spices (clove, cardamom, cinnamon, bay) in a base of deeply caramelised brown onions in oil, the onions giving the rice a warm mahogany colour and a sweet, smoky depth from the slow frying of the sugars. Bhuga means 'browned' in Sindhi; the dish is considered Sindhi in the same way parsi brown rice belongs to the Parsis. Eaten with sindhi kadhi or any meat curry as an alternative to plain steamed rice; the caramelised onion flavour acts as its own seasoning, requiring little else. A staple on the Sindhi festive rice menu alongside sindhi biryani.
Cuisines
Kutchi
Sindhi
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
2 tablespoons | Ghee or oil |
|
1 | Onion , thinly sliced |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
2 | Cardamom , green pods |
|
1 | Bay Leaf |
|
2 cups | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped for garnish |
Instructions
- 1 Wash and soak the basmati rice in water for 20 minutes.
- 2 Heat ghee or oil in a heavy-bottomed pot over medium heat.
- 3 Add cumin seeds, cardamom pods, and bay leaf, sauté until fragrant.
- 4 Add the sliced onions and cook until golden brown.
- 5 Stir in coriander powder, turmeric powder, and red chili powder.
- 6 Drain the soaked rice and add it to the pot, stirring gently to coat the rice with the spices.
- 7 Add water and salt to taste, then bring to a boil.
- 8 Once boiling, reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.
- 9 Turn off the heat and let it sit covered for another 5 minutes.
- 10 Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.
Tips
For extra flavour, use whole spices in the oil first.