Bhuga Chawar | Caramelized Onion Rice | Sindhi Bhuga chawal recipe  | How to make Sindhi Bhuga chawar with step by step instructions

This vegan and gluten-free, traditional classic recipe Bhuga Chawar | Caramelized Onion Rice Recipe is a Sindhi cuisine delicacy, where rice is cooked with  caramelised onions (that are sauteed until they turn into a lovely dark brown colour) along with some whole spices.

In Sindhi language ‘bhuga‘ means ‘cook until brown’, and ‘chawar‘ translates to ‘rice’ that is how this preparation gets its name.

This is generally paired with Sai bhaji/ Palak chana dal, Aloo tuk or Arbi tuk/Kachalu tuk or Brinjal fry and you’ll be bowled over by the above combination food when served together.

A unique way to make rice – Bhuga Chawar | Caramelized Onion Rice

There are numerous ways to cook rice using different flavors and combinations like –

Lemon Rice

Pineapple zarda

Chinese vegetable fried rice

Vegetable pulav

Biryani stuffed jacket potatoes

Vangi masala bath

Above all, Bhuga chawar has something very unique flavour combination which we Sindhi’s love completely.

You may add green peas and potatoes or boiled chickpeas to Sindhi Bhuga Chawar also which taste good as it is without any curry. Serve this pulao with some Raita and roasted Papad.

Recipe card 🔽

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Bhuga Chawar | Caramelized Onion Rice |

This vegan and gluten-free, traditional classic recipe Bhuga Chawar | Caramelized Onion Rice Recipe is a Sindhi cuisine delicacy where rice is cooked with  caramelised onions (that are sauteed until they turn into a lovely dark brown colour) along with some whole spices.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian, Sindhi

Ingredients Method Notes

Ingredients

  

• 1 cup rice
• 2 Onions sliced
• 2-3 tbsp Oil
• 2 bay leaves
• 1 Cinnamon stick
• 4 black peppercorns
• Salt as per taste
• 2 Cups Water

Method

 

1. To begin with first wash and soak the rice for half an hour.
2. After that heat oil in a pan. Add bay leaves, cinnamon and peppercorns.
3. Next, add thinly sliced onions.
4. Stir occasionally, add salt to fasten the caramelisation process.
5. Let it cook on low flame stirring continuously until dark brown, making sure it is not burnt and tastes bitter but achieves darkest brown colour.
6. Meanwhile, in a saucepan heat enough water to add into rice.
7. Once onions achieve brown colour, add coriander powder and red chilli powder. Mix well.
8. After that add soaked rice and hot water and let it cook on high flame for 5 minutes.
9. Once the water dries up, cover with lid, lower the flame, cook for about 10 minutes.
10. Turn off the heat, let it sit for 5 minutes and after that serve this brown pulao hot.

Notes

1. You may add ghee instead of oil while cramalizing the onions,  but then it wont be considered vegan.

2. You may add veges like potatoes, Green peas and carrots while cooking this pulav.

3. It stays good 2 days when stored in the fridge. When reheating steam the rice before you serve.

 

 

Step by step instructions and pictorial presentation to make Bhuga Chawar | Caramelized Onion Rice

To begin with first wash and soak the rice for half an hour.

After that heat oil in a pan. Add bay leaves, cinnamon and peppercorns.

Next, add thinly sliced onions.

Stir occasionally, add salt to fasten the caramelisation process.

Let it cook on low flame stirring continuously until dark brown, making sure it is not burnt and tastes bitter but achieves darkest brown colour.

Meanwhile, in a saucepan heat enough water to add into rice.

Once onions achieve brown colour, add coriander powder and red chilli powder. Mix well.

After that add soaked rice and hot water and let it cook on high flame for 5 minutes.

Once the water dries up, cover with lid, lower the flame, cook for about 10 minutes.

Turn off the heat, let it sit for 5 minutes and after that serve this brown pulao hot.

Top Tips

1. You may add ghee instead of oil while cramalizing the onions,  but then it wont be considered vegan.

2. You may add veges like potatoes, Green peas and carrots while cooking this pulav.

3. It stays good 2 days when stored in the fridge. When reheating steam the rice before you serve.

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