Sindhi Bhuga Chawal | Bhuga Chawar

Sindhi Bhuga Chawal (also pronounced as Bhuga Chawar) is a classic comfort food from the eponymous Sindhi community. Paired with Sai Bhaji or then Sindhi Kadhi as I did, it is food to satisfy the

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Bhuga Chawal is just rice that is cooked with caramelized fried onions. The fried onions lend it a distinctive flavour that elevates it from being just plain rice and adds an extra layer of flavour. I absolutely love to pair this with Sindhi Kadhi and Meethi Boondi; a combination introduced to me by Nikita, my Sindhi colleague.

Sindhi cuisine is one of those vastly underrated cuisines in India. Many people mistake it as being the same as Punjabi cuisine but it is quite different. Do try the various Sindhi recipes on this blog: Sai Bhaji, Aani Basar, Sev Barfi/Singharji Burfi, Macaroni Alu and Sindhi Kadhi. I will try to add more soon. 🙂

How to Make Sindhi Bhuga Chawal | Bhuga Chawar

1. Ingredients
2. Rice – 1 Cup 
3. Sliced Onions – 1 Cup
4. Oil – 2 tbsp
5. Red Chilli Powder – 1 tsp
6. Salt to Taste
7. Spices:
   1. Black Cardamom – 1
   2. Cinnamon – 2″ Stick
   3. Cloves – 4
   4. Bay Leaf – 2

Method to Make Sindhi Bhuga Chawal

1. Wash the rice well under running water and let it drain in a colander.  You can also leave the rice to soak in water. However, I find that grains remain separate when you don’t soak the rice. 
2. In a wide pan, over medium flame, heat the oil. Do not use a high flame as we want the onions to brown nicely and this happens only on medium heat. On high heat, there is a chance that the onions burn/char.
3. Add sliced onions, cloves, cinnamon, black cardamom, and bay leaves.
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4. Stir-fry till the onions are caramalized and brown. It is important to stir-fry, otherwise the onions may stick to the pan and burn. Adding just a pinch of sugar after the onions have softened a bit also helps caramelization.  Do not add salt before the onions brown because salt may cause onions to soften.
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5. After the onions are browned, add the chilli powder and some salt.
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6. Mix well.
7. Add the washed rice and 2 cups water.  Mix well.
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8. Cook covered till the rice is cooked. Mix at regular intervals so that the rice does not stick to the pan.
9. Serve Bhuga Chawal hot with Sai Bhaji or Sindhi Kadhi.

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Recipe for Sindhi Bhuga Chawal | Sindhi Bhuga Chawar

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Sindhi Bhuga Chawal | Bhuga Chawar

Aruna

Sindhi Bhuga Chawal is a simple dish where caramelised onions are cooked with rice. Simple as it sounds, the end result is simply yummy especially when paired with Sindhi Kadhi or Sai Bhaji.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch, Main

Cuisine Sindhi

Servings 4 People

Calories 255 kcal

Ingredients

  

1x2x3x

• 1 Cup Rice (~225 gms)
• 1 Cup Sliced Onions (~150 gms)
• 2 tbsp Oil
• 1 tsp Red Chilli Powder
• Salt to Taste

Spices:

• 1 Black Cardamom
• 2" Cinnamon
• 4 Cloves
• 2 Bay Leaf

Instructions

 

• Wash the rice well and let it drain in a colander.
• In a wide pan, over medium flame, heat the oil.
• Add sliced onions, cloves, cinnamon, black cardamom, and bay leaves.
• Stir-fry till the onions are caramalized and brown.
• Add the chilli powder and some salt.
• Mix well.
• Add the washed rice and mix well.
• Add 2 cups water and cook covered till the rice is cooked. Mix at regular intervals.
• Serve with Sai Bhaji or Sindhi Kadhi.

Nutrition

Calories: 255 kcalCarbohydrates: 43 gProtein: 4 gFat: 8 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gTrans Fat: 1 gSodium: 158 mgPotassium: 137 mgFiber: 3 gSugar: 2 gVitamin A: 158 IUVitamin C: 3 mgCalcium: 45 mgIron: 1 mg

Keyword Bhuga Chawal, Bhuga Chawar, Bhuga Chawaran

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!