Bugha Chaanwaran
Traditional dish from Sindhi cuisine which is easy to prepare. Caramelised Brown onions cooked along with rice and dry powders gives out a beautiful brownish colour and an amazing aroma to the rice . Bugha Chaawal means Brown rice . Typical Sindhi dish served with Sai Bhaji and Aloo tuk. #goldenapron #week13
Bugha Chaanwaran
Traditional dish from Sindhi cuisine which is easy to prepare. Caramelised Brown onions cooked along with rice and dry powders gives out a beautiful brownish colour and an amazing aroma to the rice . Bugha Chaawal means Brown rice . Typical Sindhi dish served with Sai Bhaji and Aloo tuk. #goldenapron #week13
Open in Cookpad AppSteps
- 1
Heat 2 tablespoons ghee in a wide pan. Crackle 3/4 teaspoon cumin seeds. Add 2 green chillies.
- 2
Sauté 2 big onions thinly sliced until brown. Caramelising onions and frying them to brown is mandatory. The vital step of this recipe. Add one medium mushy tomato finely chopped. Sauté until soft.
- 3
Add 2 teaspoons salt or more as required.
Now mash the cooked tomatoes with a spatula to form a thick masala.
- 4
Add 3/4 teaspoon coriander powder.
Add 1/2 tablespoon red chilli powder.
Add 3/4 teaspoon Garam Masala Powder.
- 5
Mix all together. Add 3.5 cups water and wait till water boils.
In between keep stirring so that salt and masala combines well.
Now add soaked, drained basmati rice 3 cups to the boiling water.
- 6
Give a gentle stir and cover the pan. Cook for 10 to 12 minutes in low heat.
Open the lid after 10 minutes. Rice is cooked and looks fluffy. Drizzle ghee and garnish with
cilantros.
- 7
Gently toss the rice from bottom to up.
- 8
Bugha Chaanwaran is ready. Serve hot with Sai Bhaji.
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