Sindhi bhuga chawal

SINDHI BUGHA CHAWAL / SINDHI BIRYANI

RECIPE COURTESY BY MINA AHUJA

INGREDIENTS

• Basmati rice – 1 cup [ 250 gms ]
• Oil + ghee – 2 tbsp
• Onion finely sliced – 1 big
• Tomato finely sliced – 2 small
• Whole garam masalas – 1 cinnamom + 2 green cardamom + 2 clove + 2 bay leaves + 1/2 tsp jeera
• Red chilli pwdr – 1 tsp
• Garam masala pwdr – 1/2 tsp
• Coriander pwdr -1 tsp
• Turmeric – 1/4 tsp [ optional ]
• Salt to taste

PREPARATION

Clean ,wash ,rinse and soak the rice for 30 mins .

METHOD

Heat oil + ghee in a heavy bottom pan on medium flame.

Add the whole garam masala and fry for few seconds . [don’t burn it ]

Add the sliced onions and fry till it caramelises / browns but it should not burn .

Add tomatoes + salt and fry till oil separates .

Add chilli pwdr + garam masala pwdr + coriander pwdr + turmeric and stir fry .

Add 2 cup of water and allow it to roll boil .

Check seasoning and add salt if required .

Drain the excess water from the soaked rice.

Once the water boils add the soaked rice  .

Mix well, cover and cook on medium flame .

Once the water level comes down to rice level , put the pan on a hot tava on very low flame .

Cover it well and cook on dum for 10 to 15 minutes .

Off the flame .

After 10 minutes open the lid and fluff the rice with a fork .

Bugha chawal is ready to serve.

Goes well with Sindhi sai bhaji .

It tastes like biryani ,serve with any curry /raita /papad .

NOTES

1. Tomato is optional .
2. Adjust spice as per taste.
3. Some also add veges / soyabean /non veg.
4. You can also make in cooker.
5. You can add more onions.
6. Onions have to be browned ,but be careful you don’t burn it .

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