Bhuga Chawal

Bhuga Chawal

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 large onion, thinly sliced
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 green cardamom pods
1 bay leaf
2 cups water
— salt to taste
1 tablespoon chopped cilantro for garnish

Instructions

  1. 1 Wash and soak the basmati rice in water for 20 minutes.
  2. 2 Heat ghee or oil in a heavy-bottomed pot over medium heat.
  3. 3 Add cumin seeds, cardamom pods, and bay leaf, sauté until fragrant.
  4. 4 Add the sliced onions and cook until golden brown.
  5. 5 Stir in coriander powder, turmeric powder, and red chili powder.
  6. 6 Drain the soaked rice and add it to the pot, stirring gently to coat the rice with the spices.
  7. 7 Add water and salt to taste, then bring to a boil.
  8. 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. 9 Turn off the heat and let it sit covered for another 5 minutes.
  10. 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.