Sindhi Fried Rice
Pyaaz Wale Bhune Chawal
A Sindhi recipe blog would seem incomplete without the recipe of Bhuga Chawaran and…..This simple rice recipe made with caramelized onions and a mix of whole spices (Garam Masala) is popular with Sindhis and other cultures as well. Traditionally this recipe is made on occasions and can be served with a variety of vegetables. A lot of us like to eat this with Sai Bhaji. But if you just feel lazy and not in a mood to cook anything besides the rice, don’t worry you will still be a winner. Bhuga Chawaran is always a hit any time you serve it. This rice dish tastes delicious by itself but you can serve it with pickle or plain yogurt or raita or our Sindhi papad. Enjoy the recipe of Bhuga Chawaran and eat it anyway you like, you are sure to love it
- 1 cup Basmati or any long grain Rice
- 1 Onion, peeled and chopped (diced)
- ½ Tomato chopped
- 1 tsp Jeera
- 2 Bay leaves
- 2 Green Cardamoms
- 1 small piece of Cinnamon
- 2 Cloves
- a pinch of Turmeric powder
- ½ tsp Red Chili powder
- 1 ½ to 2 cups of Water
- 1 tbsp of Ghee or Butter
- Salt to taste
- Wash and soak rice for 10 mins. Keep aside.
- In a thick bottomed pan heat ghee, add jeera, bay leaves, green cardamoms, cloves and cinnamon stick. Fry for 15 seconds.
- Next add chopped onion. Fry till golden brown.
- Add tomato and fry for 2-3 mins.
- Add the soaked rice, turmeric, red chilies, salt and cook over a low flame for couple minutes stirring gently.
- Add 1½ to 2 cups of water and cover the pan with a lid.
- Cook till almost ¾ of water is evaporated. Reduce the heat to low and cook rice till tender and done.
Serve hot plain or with your favorite vegetable, raita or plain yogurt, but don’t forget to serve the Sindhi Papad.
Keep it simple, keep it Sindhi.
A twist to Plain Rice
Masale Wale Chawal
Cooking time: 10 mins
- Peela Chawaran
We cook rice almost everyday and eat it with our favorite dal and side dish. But what does one do with leftover rice. In India normally the dear maid would eat it for her lunch/dinner. I have no maids here so I have to come up with a recipe for the leftover rice. Throwing it away, in my opinion, is a no no. My only option left here is to make another favorite dish of mine, like the good old folks did in the old days. This is pretty much traditional in every Sindhi home. I love to eat this with plain yogurt (curds) and papad, almost like a meal to me.
- 1 cup leftover cooked Rice
- 1 medium onion finely chopped
- 1 clove garlic (optional)
- 1 tsp Rye & Jeera mixed
- ½ tsp Red Chilies
- ½ tsp Haldi powder
- ½ tsp Coriander powder
- 1 tsp chopped Coriander leaves
- Salt to taste
- Lemon juice as required (optional)
- 1 tbsp Oil
I am sending this simple Sindhi recipe to Mahimaa’s -15 Minutes Cooking
Cooking time: 20 mins
Just as I am new to Blogging, there are many that are new to the world of cooking Sindhi food the Sindhi way; I mean the bachelors, youngsters and others. The staple food for most of us is rice. Rice is available in a lot of varieties. They all look and cook differently. But surely everyone has their own favorites. My favorite is Basmati, because of its aroma, long grain and texture. Rice can be served just plain white, with any gravy dish or lentils/dals, even as biryani or pullaos. Rice can also be served by itself, as a comfort food as well as a dessert. As a child I loved eating rice sprinkled with sugar. A lot of sindhis love to eat rice with papad. Each small bowl (35gms) of rice without added fat is equivalent to about 110 calories. Enough said. Let’s get going with cooking rice.
P.S. The next blog coming up is related to Plain Rice.
- 1 cup Rice Basmati or any long grain rice
- 2 cups Water
- ½ to ¾ tsp Salt
- 1 tbsp fat (Ghee)
- Wash and soak rice for about 5-10mins in a bowl.
- In a container take 2 cups of water, add rice and salt. Let it cook.
- When almost ¾ of the water is evaporated, lower the flame. Cover and let it simmer for another 8-10 mins.
- Heat the fat in a small container and pour this fat over the rice.
- Serve hot with ………..
Tip for Fluffy Rice:
If you want fluffy rice (churiya chawaran in Sindhi), cook it in a lot of water (6-8cups), till tender. Strain out the water using a strainer. Run cold water over it to stop the cooking process. Lay the rice on a flat container to cool further. Add a dab of butter when serving. This rice can be reheated in an oven and will not stick at all. Add some Saffron and you have fluffy rice as served in restaurants.
Rice is cooked straining out the excess water. When you use exact measurements there is no need to remove any water. By removing the water one does get the excess starch out, which is the traditional Sindhi way of cooking rice.
Keep it simple, keep it Sindhi.