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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.
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Prep Time 10 minutes
Cook Time 20 minutes
SOAKING TIME 20 minutes
Total Time 50 minutes
Course Main Meal, Side Dish
Cuisine Indian, Sindhi Cuisine
Servings 4

Ingredients
  

INGREDIENTS FOR THE RICE

  • 1 cup basmati rice
  • 2 cups water
  • 2 tbsp oil
  • 1 bay leaf
  • 1 black cardamom
  • 3 green cardamoms
  • 1 inch cinnamon stick
  • 8 peppercorns
  • 3 cloves
  • 1-3 green chillis
  • 100 g red onion peeled and sliced
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp salt

TEMPERING | TADKA INGREDIENTS

  • 1 tbsp ghee
  • 1 tsp shahi jeera

Instructions
 

PREPARE BHUGA CHAWAL

  • Rinse the rice in water 3-4 times, each time draining out the water and add fresh one.
  • Alternately, put the rice in a sieve or strainer. Rinse it under the tap water. Don't rub it too hard.
  • Add 2 cups of water to the rinsed rice. Allow the rice to soak for 20-30 minutes.
  • Heat oil in a saucepan over medium heat.
  • When it becomes hot, add the whole spices - bay leaf, green cardamom, black cardamom, cloves, cinnamon, peppercorns.
  • Add the sliced onion.
  • Cook the onion slices over low to medium heat till they caramelize.
  • Frequently stir the onion slices so that they don't get burnt on one side.
  • As soon as the onion turns light brown, keep an eye as it can quickly get burnt.
  • At this point add the split green chillis.
  • Continue to stir fry the onion slices.We need the onions to be golden brown.
  • Add the water in which you have soaked the rice.
  • Add salt and coriander powder.
  • Bring the water to a boil.
  • Add the rice and garam masala. Stir gently.
  • Cover the pan with a lid and allow the mixture to simmer for 15-20 minutes or until the rice is cooked.

PREPARE THE TEMPERING | TADKA

  • Heat oil or ghee in a small pan over low heat.
  • When it becomes hot, add shahi jeera.
  • Remove the pan from the heat as soon as the shahi jeera begins to sizzle.
  • Pour the tempering or tadka over the cooked rice.
  • Serve bhuga chawal with Sai Bhaji or Sindhi Kadhi.

Notes

  • Use good quality long grain rice.
  • Don't add too much water as each grain of rice should be separate and very soft.
  • Adjust the amount of green chillis used according to your taste.
  • Let the cooked rice rest for 5 minutes before serving.
  • Can use stock instead of regular water.
Keyword bhuga chawal, caramelized onion rice