Bhuga Chawal - Spiced Onion Rice

Saturday, February 08, 2014

Why serve a plain Jane rice when you can always amp it up?

A twist on the regular chawal served with curry or other Sindhi dishes, this one packs a punch with caramelized onions and a hint of chili and garam masala.

3 cups long grain rice
3 tbsp vegetable oil
1/2 large onion, diced
3 bay leaves
1 2-inch piece cinnamon bark
2 tsp garam masala
1/4 tsp red chili powder
6 cloves
1/2 tsp salt
6 cups water

1. Wash rice in 2-3 rinses, then soak for 10 minutes.
2. In a pan, heat oil, then stir fry onions with the bay leaves and cinnamon, until onions have softened and the cinnamon has released its flavour.
3. To this, add garam masala, chili powder and cloves.
4. Transfer rice, and onions and spices, to a rice cooker, add water and salt and cook.

Serve with a host of Indian mains, the Sindhi curry, in particular.

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