bhuga chawal recipe | sindhi pulao recipe | bhuga chawaran recipe
Sindhi cuisine is one of the underrated gems of the culinary world. Simplicity, seasonality, and variety – those are the words that perfectly describe the characteristics of the Sindhi cuisine. We love to use lot of vegetables, especially the seasonal ones to make our everyday meals. Rice is a very important part of the meal and made in tens of different ways. One such rice dish that is a very important part of the Sindhi food scene, in fact a defining one, is the bhuga chawaran recipe.
Also known as bhuga chawal or Sindhi pulao, this rice dish is prepared with lots of caramelized onions. Which is why, some people outside the community also call it onion pulao. This is one the most authentic and fool-proof bhuga chawal recipe that you will find on the internet.
variations in the bhuga chawal recipe
Traditionally, bhuga chawal consists of only a handful of ingredients; whole spices, onions, red chili powder, salt, rice, and water. However, over the past few decades we have come up with some variations. The Hyderabdadi Sindhis, for example, add tomatoes and green chilies to the bhuga chawal recipe.
Some of us like to add tinda or meya (apple gourds). Sometimes we had a handful of green peas and a couple of potatoes cut into big chunks. Sometimes we add vadiyoon to the bhuga chawal. Vadiyoon are sun-dried dough balls of lentils and spices.
Honestly, I grew up eating bhuga chawaran that always had green chilies in it. In winters however, Mom likes to add tomatoes, carrots, peas, and potatoes all at ones to it. So if you like these ideas, do give them a try. These variations taste absolutely delicious.
Whatever you add to the bhuga chawal, the main flavour and color is going to come from the browned onions, caramelized with patience over medium-low heat. That’s what lends the Sindhi pulao it’s characteristic sweetish taste and fragrance. Aged basmati and soorti kolam are good choices of rice for this recipe.
serving suggestions for bhuga chawal recipe
Traditionally, bhuga chawal is served with spicy fried potatoes and sai bhaji, which is a spinach curry. If there is no sai bhaji on the side, the fried potatoes and boondi raita are good enough.
more sindhi recipes
If you are looking for more Sindhi recipes, do check these out.
Seyal dabal recipe – Pav cooked in tomato-based chutney
Gwaar-patata – gawar aloo sabzi cooked with caramelized onions, tomatoes, aromatics, and spices
Bhugal Chicken – A classic bhuna chicken recipe in which chicken is cooked by roasting it continuously with the caramelized onions and spices
Aloo Tuk – Crispy, twice-fried potato slices often served with dal-rice and bhugal chawal
Sayi Moongan ji Daal ji Khichdi – Khichdi made with fragrant basmati rice and split green moong dal
Meya Tamatan ji Ras main – apple gourds/tinde pressure-cooked in tomato curry
Methi waro Pulao – A variation of bhuga chawaran with prominent flavours of fresh methi
Now let’s take a look at the recipe of Sindhi pulao.
- Rice - 1 & ½ cups, soaked for 20 minutes & drained
- Onions - 1 & ½ cups, sliced
- Oil - 3 tbsp
- Salt - to taste
- Water - 3 & ½ cups
- Red chili powder - 1 tsp
- Black peppercorns - 6
- Cinnamon - ½ inch piece
- Cloves - 2
- Bay leaves - 3 small
- Green cardamom - 4
- Cumin seeds - 1 tsp
- Heat oil in a heavy-base handi. Add in the whole spices and saute them for a few seconds until they puff up.
- Tip in the sliced onions. Give it a mix.
- Saute them on medium heat, stirring them often until they turn golden brown.
- Add the red chili powder. Give it a quick mix, taking care not to burn it.
- Add in the rice and salt. Saute the rice with the onions for 2-3 minutes mixing often.
- Sprinkle some water if the rice begins to stick to the bottom of the handi.
- Add water and bring the pulao to a boil.
- When you see most of the water has evaporated and holes have begun to form on the surface of the rice, turn the heat to low and cover the handi with a tight-fitting lid.
- Let the pulao cook for 8-10 minutes. Then turn off the flame.
- Uncover the handi after another 10 minutes.
- Gently fluff the rice up with the back of the spatula/slotted spoon.
- Bhuga chawal recipe is ready. Serve it hot with sai bhaji and fried potatoes. Enjoy!
bhuga chawal recipe with step by step pictures
Heat oil in a heavy-base handi. Add in the whole spices; 6 black peppercorns, 1/2-inch cinnamon stick, 2 cloves, 3 small bay leaves, 4 green cardamoms, and 1 tsp cumin seeds. Saute them for a few seconds until they puff up.
Tip in 1 & 1/2 cups sliced onions.
Give it a mix.
Saute them on medium heat, stirring them often until they turn golden brown.
Add 1 tsp red chili powder.
Give it a quick mix, taking care not to burn it.
Add in 1 & 1/2 cup of rice that had been rinsed, soaked for 20 minutes, and drained. Add salt to taste.
Saute the rice with the onions for 2-3 minutes mixing often. Sprinkle some water if the rice begins to stick to the bottom of the handi.
Add 3 & 1/2 cups of water.
Bring the pulao to a boil.
When you see most of the water has evaporated and holes have begun to form on the surface of the rice, turn the heat to low.
Cover the handi with a tight-fitting lid. Let the pulao cook for 8-10 minutes. Then turn off the flame.
Uncover the handi after another 10 minutes.
Gently fluff the rice up with the back of the spatula/slotted spoon.
Bhuga chawal recipe is ready. Serve it hot with sai bhaji and fried potatoes. Enjoy!