Sindhis love Bhuga chawar.It is a Sindhi onion pulav/pilaf. There is nothing better than rice pilaf cooked with caramalized onions. I love having this with Sai Bhaji and some sweet boondi. It is simple gluten-free rice which can be had as it is if vegan. You can also make it with ghee and serve it with yogurt dip or raita. I can have this rice anytime of the day. Best made after a long day at work. Who knew very simple dishes could have such a beautiful taste? You can also make a variation if you like add some peas and potatoes. Kids love it so do elders as it does not have much to chew. It is also a great tiffin box recipe. Easy to cook when you get up late and have to send bubs to school. Win win for all! No takeaways no outside food. Simple home cooked wonder.
This dish is very similar to Tairi except that it is sweeter and has jaggery. We generally make this on Teejri. For, Those who do not know, Teejri or Kajri teej is very similar to Karvachauth but celebrated 3 days after Rakhi.
Step by step pictures of bhugga chawar
1.Cook onions with little salt in oil and cumin until dark brown.
2.Add other spices.
4.Add water, cover and cook.
Bhuga chawal - Sindhi onion pulav
- 1 cup rice
- 1 onion chopped
- 2-3 tbsp ghee or oil
- 3-4 bay leaves
- 7-8 black pepper corns
- Salt as per taste
- 2 -1/4 cups water
- In a pan,add ghee or oil and let it heat.
- Now add onions, salt and let it cook until dark brown.(Ensure it is not burnt but darkest brown possible)
- Add bay leaves,pepper and cook for 5 mins.
- Add rice ,salt and water.
- Cook until rice softens.
- Serve with fried potatoes and sai bhaji.
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