Bhugal chawal

Name: Bhugal chawal
Cuisine: Indian
Ingredients: 200 Gm basmati rice; 3-4 onions chopped; 2 tomatoes finely chopped; 1 teaspoon Garam masala powder; 1 teaspoon red chilli powder; 1 Teaspoon dhania powder; 2 Teaspoon salt; 1 Teaspoon shahi jeera; 1 green chilly finely chopped; 2 Bay leaves; 2-3 Black pepper; 1 Clove; 3-4 Tablespoon cooking oil; 1 black cardomom; 1-2 small Pieces cinnamon

divya tekwani @cook_13767492

Gujarat

#ricecontest This is traditional way of making pulav in which rich brownish colour is obtained by roasting the onions. Its not an easy task.

divya tekwani @cook_13767492

Gujarat

#ricecontest This is traditional way of making pulav in which rich brownish colour is obtained by roasting the onions. Its not an easy task.

Saved

Ingredients

200 Gmbasmati rice
3-4onions chopped
2tomatoes finely chopped
1 teaspoonGaram masala powder
1 teaspoonred chilli powder
1 Teaspoondhania powder
2 Teaspoonsalt
1 Teaspoonshahi jeera
1green chilly finely chopped
2Bay leaves
2-3Black pepper
1Clove
3-4 Tablespooncooking oil
1black cardomom
1-2small Pieces cinnamon

Saved

Steps

1

First of all soak 200 gm of basmati rice for minimum 25 mins. take 3 -4 onions and chop them as shown in the photo take A deep vessel add oil. On heating oil add shahi jeera bayleaf cinnamon.cardamom clove and black pKepper. Then add onions after 1 minute add 1/4 teaspoon of sugar this will help in turning the colour of onion fast and cook them until colour changes to dark brown keep stirring continuosly on low flame the onions should not burn. This is the main thing to be taken care of.
2

Now add finely.chopped tomatoes and chilli then add garam masala powder dhania powdr amchur powder salt red chilli powder mix well al this and ads 3-4 cups of water
3

Let this water come to boil now strain the soaked rice and add it. Let it cook on high flame. Untill the rice absorbs watee completely. Now turn the flame to lowest cover the vessel and keep some weight on the top so that it cooks well in th steam.
4

After 3 - 4 minutes turn off the gas and let it rest. open the vessl after next 5 minutes and you can see the magic of natural colour and aroma of the spices. Serve it with curd or simply enjoy it.