Bhuga Chawal or Caramelized Onion Rice is a quintessential Sindhi style rice made with caramelized onions and whole spices. Bhuga in the Sindhi language means cooked until brown and chawal is rice. It is usually served with Sai Bhaji or Sindhi Kadhi along with some papad, yogurt or raita. Also known as Bhuga Chawar, it requires a bit of patience to prepare it as the onions have to be caramelized properly.
Sharing Bhuga Chawal Recipe With The Group Sunday Funday
This Sunday I am the host and the theme is rice. This is what I suggested to the group, “Share a recipe using any rice, white, brown, black, wild. Or can be flat rice, puffed rice, rice flour. Sweet or savoury.” Rice is a staple across the world. There are so many varieties of rice. Did you know there are over 40,000 varieties of rice.
Some Recipes With Rice You May Like
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Check Out Recipes With Rice By Members Of Sunday Funday
Ingredients Required For Bhuga Chawal
Rice
For this rice dish best to use basmati or any other good quality long grain rice. Rinse and soak the rice for at least 20-30 minutes.
Water
Basically for every one cup rice we need two cups of tap water to cook it. Also some water to rinse the rice. Allow the rice to soak in 2 cups of water as for this recipe we will be using one cup rice.
Onion
Peel and slice 100g red onion. Try and slice the onion evenly so that it caramelized properly. 100g is approximately a cupful of sliced onion.
Oil
We need oil of your choice for caramelizing the onion slices and some more for the tempering or tadka. I have used sunflower oil. You can opt to use ghee which I did for the tadka.
Green Chillis
Add according to your taste. Here we will be using whole green chillis which can be split into halves lengthwise. I have used 1 green chilli as the ones I have are pretty hot.
Bay Leaf
One bay leaf.
Cinnamon
We need a one inch cinnamon stick. Can break it into 2.
Garam Masala
Ready made or homemade Garam Masala Spice Mixture. We need about ½ tsp. Check out my homemade garam masala recipe.
Cardamom
2 whole green cardamoms is what we will be adding to the rice.
Black Cardamom
1 black cardamom.
Cloves
We need about 3-4 whole cloves.
Black Peppercorns
Add about 6-8 peppercorns.
Shahi Jeera
Also known as black cumin, royal cumin or caraway. We will add a bit in the tempering or tadka. Adds a slightly sweetish flavour.
Salt
Add according to your taste.
Coriander Powder
Don’t omit this ingredient as it helps to provide the brownish colour to the rice besides the flavour.
Ghee
Optional. Can use it instead of oil for the tadka or tempering.
BHUGA CHAWAL
mayurisjikoni
Bhuga Chawal or Caramelized Onion Rice is a quintessential Sindhi style rice made with caramelized onions and whole spices. Bhuga in the Sindhi language means cooked until brown and chawal is rice. It is usually served with Sai Bhaji or Sindhi Kadhi along with some papad, yogurt or raita.
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
