Sindhi Bhuge Chawal or Sindhi Brown Rice is one of the most common delicacies of the Sindhi household. It is made with sautéed onion and aromatic spices. In the authentic recipe, tomatoes, peas and green chilies aren’t used but there are various versions which include the same.
Bhuge or Bhuga means caramelize or roast. The term is used in this context to this dish as we caramelize the onions till they turn brown in color & the cook the rice in these onions. Cooking the rice with caramelized onions & whole spices gives the rice a brown color and a tantalizing aroma. Hence they are called Sindhi Bhugga chawal or Bhuge Chawal.
Sindhi food takes time to cook but the taste is worth the effort and time. This rice recipe is however, super quick and amazingly delectable. Also known as the famous Sindhi Brown Pulao, Bhugge Chawal is one of the main dishes that are made in the pre-wedding feasts in the Sindhi Community. It is an inseparable part of the Sindhi lunch & dinner.
Bhuge Chawal are best served with Sai Bhaji, fried potatoes or aloo tuk, fried okra or fried eggplant & not to forget the Sindhi papad. It can also relished with plain yogurt or curd. Believe me, after learning this recipe, you’ll get bored of the plain steamed rice and would relish the Special Sindhi Bhuge Chawal more.
So without further delay let us learn how to make this delectable rice recipe.
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