AI-generated image
Bhure chawal
Rice with ghee and sugar
भूरे चावल: hot rice mixed with ghee and bura sugar, a Haryanvi village comfort
Bhure chawal is about as simple as Haryanvi village cooking gets: steaming rice tossed with plenty of desi ghee and bura, the fine, fluffy sugar sold in Haryana, and sometimes a few chopped nuts. It is the treat grandmothers make after the evening milking, at a new daughter-in-law's first meal, or on cold nights when something sweet is needed fast. Use fragrant, well-cooked rice and good ghee, as there is nothing to hide behind. The common mistake is adding the sugar to lukewarm rice, so it stays gritty instead of melting into the ghee. Chef's tip: no bura? Blitz ordinary sugar to a powder and add a pinch of cardamom.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rice
- 7 oz basmati or sona masoori ricerinsed
- 2 cups water
- 2 ⅛ oz ghee
- 2 ⅞ oz bura or powdered sugar
- ¼ tsp ground cardamom
- 2 tbsp almonds or cashews (optional)chopped
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Soak 7 oz basmati or sona masoori rice for 15 minutes, drain and put in a pan with 2 cups water. Bring to a boil.
5 minStep 2: Cover and cook on the lowest heat for 12 minutes until the water is gone and the grains are soft. Rest 5 minutes.
17 minStep 3: Warm 2 ⅛ oz ghee until just melted and pour over the hot rice.
1 minStep 4: Sprinkle 2 ⅞ oz bura or powdered sugar and ¼ tsp ground cardamom over and fold gently with a fork until the sugar melts and every grain glistens. Top with 2 tbsp almonds or cashews and eat hot.
2 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 4 g
- Carbs
- 62 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhure chawal take?
- About 25 minutes in total: 5 minutes to prepare and 20 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 vegetarian?
- Yes. It has no meat or fish.
- 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 or sona masoori rice?
- Any long-grain rice, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
