Bhuga Chawara from the Sindhi cuisine means Rice with Onions Browned Onion Rice. This is a quick one pot meal where you saute onions with whole spices and cook the rice in the same pan.
Bhugha Chaanwara is much similar to other ghee rice or masala annam we make, except for adding a few more extra spices. In our Andhra version of Masala Annam that Athamma makes, we brown the onions too, though a paste of mint, coriander, and green chilies ground and added.
Bhuga chawara is prepared by simply roasting onions, spices and cooking the rice in the pan. If you want the rice to be done even quicker, then you can simply add fried onions to the pan. This is mostly served with Sai Bhaji and that’s what I prepared too. Everybody loved this combination and this will surely be repeated.
I got this recipe from Vaishali and she writes that regular everyday Bhuga Chawara is just a few whole spices, they make it little more elaborate when they have guests visiting. I made this rice with sai bhaji and aloo roast.
So for B, it is Bhuga Chawara in theA to Z Biryanis, Pulaos, Khichdis and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for B in Spice your Life!
A to Z Quick Under 30 Minutes Meals
Step By Step Pictures for making Bhuga Chawar
Sindhi Bhuga Chawara
1/2 cup Onion
1 cup Basmati Rice
1/2 tsp Red Chilli Powder
1 Bay Leaf
1 Black Cardamom
A Pinch Garam Masala
Salt to taste
2 tsp Ghee
Wash and soak the rice for 15 mins.
Heat ghee in a nonstick pan, add the whole spices.
Then add the onions and saute till it turns brown.
Drain the rice and add to the pan. Mix well and add 2 cups water.
Bring to a boil, then reduce the flame and cook with lid covered.
Sim and cook till done.
Serve with Sai Bhaji and Aloo Roast