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Bhuga chawal
ڀڳا چانور (bhuga chawal): Sindhi brown-onion rice cooked with whole spices
Bhuga means fried, and in this everyday Sindhi rice it is the onions that are fried, slowly and patiently, until they are a deep mahogany brown, so the cooking water and then every grain turn a warm tan colour with a sweet, almost smoky flavour. In Karachi and Sukkur homes it is the rice that goes with Sindhi kadhi on a Friday, or with sai bhaji, the green dal and spinach stew, and a crisp aloo tuk or papad on the side. It is simple enough for a weeknight and good enough for guests. Burnt onions are the trap: there is only a short moment between dark brown and bitter black. Chef's tip: once the onions start to colour, lower the heat and stir constantly, and add the water the moment they reach the shade of strong tea.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rice
- 10 ½ oz basmati ricerinsed and soaked 30 minutes
- 5 tbsp vegetable oil
- 2 large onionsvery thinly sliced
- 1 tsp cumin seeds
- 4 cloves
- 3 green cardamom podslightly crushed
- 1 cinnamon stickabout 5 cm
- 1 ½ tsp salt
- 2 ¼ cups water
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Method
0/6 doneStep 1: Heat 5 tbsp vegetable oil in a heavy pan with a tight lid over a medium heat and fry 2 large onions for 12–14 minutes, stirring often and more constantly towards the end, until evenly deep brown but not black.
14 minStep 2: Add 1 tsp cumin seeds, 4 cloves, 3 green cardamom pods, 1 black cardamom pod, 8 black peppercorns, 1 cinnamon stick and 2 bay leaves and fry for 30 seconds.
1 minStep 3: Pour in 2 ¼ cups water carefully, as it will spit, add 1 ½ tsp salt and bring to the boil; the water will turn brown.
3 minStep 4: Add the drained 10 ½ oz basmati rice, stir once and boil uncovered over a medium-high heat for 6–8 minutes until the water has dropped below the surface and steam holes appear.
8 minStep 5: Cover tightly and cook on the lowest heat for 12 minutes.
12 minStep 6: Rest covered for 5 minutes, then fluff with a fork and serve with Sindhi kadhi or sai bhaji.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 7 g
- Carbs
- 66 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhuga chawal take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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