Sindhi Bhuga Chawal Recipe

Sindhi Bhuga Chawal Recipe–Bhuga Chawal is a simple and delectable rice preparation of Sindhi Cuisine which is made by caramelizing the onions. It is also called Sindhi Pulao or Bhuga Chawar or Sindhi browned onion pulao. Onions are the main ingredient of the Sindhi Bhuga Chawal Recipe and the pulao gets its color from the browned onions. This onion pulao is served in Sindhi Household with Sai bhaji or fried potato. However, if you are not planning the complete Sindhi meal then you can have this Bhuga Chawal with Palak dal or boondi raita and roasted papad also.

My family loves this Sindhi Pulao with Sai bhaji which is another Sindhi delicacy. 

Try some more Sindhi Recipes.

Dal Pakwan

Besan Tikki ki Sabji

Sindhi Kadhi Recipe

Sindhi Koki

Sai Bhaji Recipe

Tips and Suggestions for making bhuga chawal | sindhi onion pulao | bhuga chawar

2, While browning the onions, keep stirring in between otherwise the onions will stick at the sides and will start burning, We want nice brown color.

1 Skip adding turmeric powder to the pulao and let the pulao take the color from browned onions which really looks tempting.

3.Do not forget to add garam masala powder to the pulao. It takes the Sindhi onion pulao to the next level.

step by step photos for sindhi bhuga chawal recipe | sindhi pulao recipe

1.Heat 2.5 tbsp oil/ghee in a pressure cooker. Add chopped onions to it.Cook on medium flame

2.While onions are getting cooked, take 1.5 cups of basmati rice in a bowl

3.Rinse well and soak the rice in water till onions get caramelized.

4.Cook the onions till nicely browned. Do not forget to stir in between otherwise the onions will burn at the sides. After some time, the onions will take nice golden brown color.

5.Further, add 3 cups of water to the onion mixture and stir.

6.Now add 1.5 tsp salt or salt to taste,1.5 tsp Kashmiri red chili powder, 1 tsp garam masala,1/2 tsp cumin powder, and 1 tbsp lemon juice to the onion water. We will add 1/2 tsp more garam masala to the rice once they are cooked.

7. Additionally, add rice to the water, stir once and cover with the lid. I cooked it on a medium flame for 6-7 minutes and then on a slow flame for another 3-4 minutes up to 3-4 whistles. Whistles may vary according to the pressure cooker, heat, etc., Once the pressure releases from the cooker, open the lid.

8.Sprinkle 3/4 tsp garam masala over the pulao.

9.Next goes finely chopped coriander leaves to it, fluff with a fork. Browned onions are settled on the top. once you fluff they will be mixed well with rice. After mixing the color of the pulao will also enhance.

0.Transfer the pulao to the plate, your tasty Sindhi Bhuga chawal is ready.

Recipe card for Sindhi Bhuga Chawal