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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
Prepare the Rice
Caramelize the Onions
Toast Spices and Rice
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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.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 548.56 calories per serving with 9.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rice (Absorption Method)
Rest and Serve
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.
Add 1-2 slit green chilies along with the whole spices for a bit of heat.
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.
Basmati rice is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy throughout the day.
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.
Onions, especially when cooked, along with spices like cloves and cinnamon, contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
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.
Mushy rice is usually caused by three things: too much water, stirring the rice after the water has been added, or not letting it rest after cooking. Ensure you use the correct 1:2 rice-to-water ratio and avoid lifting the lid during the resting period.
Traditionally, it is served as a main rice dish alongside other Sindhi specialties like Sindhi Kadhi, Sai Bhaji (a spinach and lentil dish), or any simple dal. A side of plain yogurt or raita also complements it perfectly.
Yes. Follow the recipe until you add the water and salt. Secure the lid and pressure cook on high for 2 whistles. Let the pressure release naturally before opening and fluffing the rice.
It is a moderately healthy dish, providing complex carbohydrates for energy. Its healthiness can be improved by using less oil and pairing it with protein-rich dals or vegetable curries. Portion control is key.
A typical serving of approximately 1.5 cups contains around 480-520 calories, primarily from the Basmati rice and oil used for cooking the onions.