Sindhi Bhugge Chawar
A fragrant Sindhi one-pot rice dish, where Basmati rice is cooked with deeply caramelized onions and whole spices. This simple yet flavorful recipe brings a beautiful brown color and a subtly sweet, savory taste to your table.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Rice
- b.Rinse the Basmati rice under cold running water until the water runs clear. This removes excess starch.
- c.Soak the rinsed rice in ample water for at least 30 minutes. After soaking, drain it completely using a colander and set aside.
- 2
Step 2
- a.Caramelize the Onions
- b.Heat oil in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the thinly sliced onions and sauté, stirring frequently. Cook for 12-15 minutes until they turn a deep, uniform golden brown, similar to the color of milk chocolate. This step is crucial for the dish's signature color and flavor. Be patient and avoid burning them.
- 3
Step 3
- a.Toast Spices and Rice
- b.Once the onions are perfectly browned, add the cumin seeds, bay leaves, cinnamon stick, green cardamom pods, cloves, and black peppercorns.
- c.Sauté for 30-60 seconds until the spices release their aroma.
- d.Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the oil and spices without breaking the grains.
- 4
Step 4
- a.Cook the Rice (Absorption Method)
- b.Pour in 4 cups of water and add the salt. Give it one gentle stir to combine everything.
- c.Increase the heat to high and bring the water to a vigorous boil.
- d.Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water has been absorbed.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat but do not open the lid. Let the rice rest and steam for at least 10 minutes. This step is essential for fluffy, separate grains.
- c.After resting, open the lid and gently fluff the rice with a fork.
- d.Serve hot with Sindhi Kadhi, Sai Bhaji, dal, or a simple raita.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect Bhugge Chawar is the color of the onions. Aim for a deep brown, not black. This gives the rice its signature color and sweet, savory flavor.
- 2Use a heavy-bottomed pan to ensure even heat distribution and prevent the onions and rice from sticking and burning.
- 3Soaking the rice is crucial for achieving long, separate, and fluffy grains.
- 4Avoid stirring the rice after adding water, as this can release starch and make the final dish mushy.
- 5For the best texture, use aged Basmati rice, as it absorbs water better and results in less sticky grains.
Adapt it for your goals.
Vegetable Bhugge Chawar
Add 1/2 cup of green peas or diced potatoes along with the rice. You may need to add a splash more water if using potatoes.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the whole spices for a bit of heat.
With Brown RiceWith Brown Rice
Substitute with brown Basmati rice. Increase the soaking time to 1 hour and use about 4.5 cups of water. The cooking time will also increase to 35-40 minutes.
Why this is on our healthy list.
Provides Sustained Energy
Basmati rice is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy throughout the day.
Aids Digestion
The whole spices used, such as cumin seeds, cloves, and cardamom, are known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
Rich in Antioxidants
Onions, especially when cooked, along with spices like cloves and cinnamon, contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
The brown color comes entirely from the caramelized onions. If your rice is pale, it means the onions were not cooked long enough to achieve a deep, rich brown color before adding the other ingredients.