Caramelized Onion Rice | Bhuga Chawal

Caramelized Onion Rice | Bhuga Chawal | Bhuga Chanwar | Brown Onion Pulao Recipe | Daag Waro Pulao | How to Make Caramelized Onion Pilaf at Home

Caramelized Onion Rice | Bhuga Chawal | Bhuga Chanwar is a flavorful must-have rice dish which can be paired with so many dishes. A few ingredients is all you need to prepare such an aromatic pulao .

Among Sindhi community Bhuga Chawal | Bhuga Chanwar is an integral item on menu for festive, cultural and family occasions. I’m pretty sure that if you have been to any such occasion you would have got a glimpse of this caramelized Pulao, Sindhi Sai Bhaji, Tairi or Sindhi Curry.

What is Bhuga Chawal | Bhuga Chanwar

Literal Meaning : ‘Bhuga’ means sautéed. and ‘Chawal’ or ‘Chanwar’ means rice.

Here rice is cooked in a stock prepared by sautéing and caramelizing onions along with some basic spices. The caramelization gives a distinctive color and taste to the rice. Light caramelized onions will give a subtle flavored pulao. Dark caramelized onions will give a dominant flavored pulao. Don’t go beyond this, because it will be bitter.

Infact, Caramelized Onions gravy is a distinctive feature of many dishes of the Sindhi Cuisine. It is referred to as ‘Daag’ implying the caramelized onion gravy.

Why this recipe works

Vegan

Gluten free

Flavorful rice with least ingredients

Easy

Can be paired with a number of curries and sabzi

Ingredients for Caramelized Onion Rice | Bhuga Chawal

For Measurements refer to the RECIPE CARD further below

• Onions – Red onions work best. You could use yellow or white as well.
• Rice – Basmati or any long grained rice works well for this pulao.
• Green chilies – remove the seeds. You could use jalapenos only.
• Coriander powder
• Salt– to taste
• Oil
• Whole Spices – Cinnamon, black cardamom and green cardamom
• Garam masala powder(Recommended) -It has a very captivating magical aroma.
• Shah jeera (optional)
• Water

Brown Pulao Recipe Video

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How to Make Caramelized Onion Rice | Bhuga Chawal at Home

Rinse and Soak Rice

Rinse Basmati rice and soak for 15 minutes.

Caramelize Onions

In the meanwhile , slice the onions uniformly.

Then, in a saucepan or wok heat oil. Splutter bay leaf, green cardamom and cinnamon.

Now add in the sliced onion. Saute on medium flame.

Lightly stir the onions from time to time so that they caramelize uniformly.

Further, you will notice that onions turn light pink, light brown and then the shades of brown quickly darken.

A watchful eye on the color! As soon as the onions caramelize to a dark brown color, add 1/4 cup of water.

Let the onions cook for a minute.

Cook Brown Onion Pulao

Then add the water. Add as much as required to cook the rice. A general thumb rule ratio for rice to water is 1:2 or 1:2.5 depending on the quality of rice.

To the stock of caramelized stock, add salt, coriander powder and chopped green chilies. You may add a pinch of turmeric powder or red chili powder.

When the stock starts to simmer, add in the rice.

Let the rice cook on medium flame for 3-5 minutes. Check for seasoning.

Finally, reduce the flame to low , cover the pan and let the rice cook.

Tempering

Three fourth way through the cooking process, sprinkle garam masala and shahjeera on the rice.

Heat oil in a tempering pan. Sizzle this oil over the rice. Cover and continue to cook on lowest flame for five to seven minutes more. This is traditionally known as ‘dum’

Finally put off the flame.

Serve hot.

How to Serve Caramelized Onion Rice | Bhuga Chawal

Serve Bhuga Chanwar with Sai Bhaji and Vegetable Boondi Raita alongside Salted Mint Lassi and some fryums or crackers. This pulao also goes well Chhole Masala or Paneer Makhni

Tips for Perfect Caramelized Pilaf

Use long grained rice.

Be very vigilant when the onions start browning because in no time the onions change from dark brown to a burnt stage.

Whether you chop the onions finely or slice them, it should be consistent chopping to ensure that the onions brown evenly.

Towards the end of cooking the rice, keep it on dum to release maximum flavors.

You may add red chili powder or a pinch of turmeric powder. It is optional.

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Recipe Card

Caramelized Onion Rice | Bhuga Chawal

Bhuga Chawal is cooked in a stock prepared by sautéing and caramelizing onions along with some basic spices. The caramelization gives a distinctive color and taste to the rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian, Sindhi Cuisine

Servings 4 people

Equipment

• Wide pan
• wooden stirring spoon

Ingredients

  

• 1 cup Rice basmati or any long-grained rice.
• 1 Onion medium size, sliced
• 2 -3 nos. Green chilies chopped
• ½ tsp Coriander powder
• Salt use as preferred
• 2 tbsp Cooking Oil
• 2 cups Water adjust as needed

Whole garam masala

• 1 Bay leaf
• 1 Small piece of cinnamon
• 2 Green cardamoms
• 1 Black cardamom

Tempering

• 1 tbsp cooking oil
• 1/4 tsp Garam masala powder
• 1/4 tsp Shah jeera

Instructions

 

Rinse and Soak Rice

• Rinse Basmati rice and soak for 15 minutes.

Caramelize Onions

• In the meanwhile, slice the onions uniformly.
• Then, in a saucepan or wok heat oil. Splutter bay leaf, green cardamom and cinnamon.
• Now add in the sliced onion. Sauté on medium flame.
• Lightly stir the onions from time to time so that they caramelize uniformly.
• Further, you will notice that onions turn light pink, light brown and then the shades of brown quickly darken.
• A watchful eye on the color! As soon as the onions caramelize to a dark brown color, add 1/4 cup of water.
• Let the onions cook for a minute.

Cook Brown Onion Pulao

• Then add the water. Add as much as required to cook the rice. A general thumb rule ratio for rice to water is 1:2 or 1:2.5 depending on the quality of rice.
• To the stock of caramelized stock, add salt, coriander powder and chopped green chilies. You may add a pinch of turmeric powder or red chili powder.
• When the stock starts to simmer, add in the rice.
• Let the rice cook on medium flame for 3-5 minutes. Check for seasoning.
• Finally, reduce the flame to low, cover the pan and let the rice cook.

Tempering

• Three fourth way through the cooking process, sprinkle garam masala and shahjeera on the rice.
• Heat oil in a tempering pan. Sizzle this oil over the rice. Cover and continue to cook on lowest flame for five to seven minutes more. This is traditionally known as ‘dum’
• Finally put off the flame.
• Serve hot.

How to Serve Bhuga Chawal

• Serve Bhuga Chanwar with Sai Bhaji and Vegetable Boondi Raita or Salted Mint Lassi and some fryums or crackers. This pulao also goes well Chhole Masala or Paneer Makhni

Notes

• Use long grained rice.
• Be very vigilant when the onions start browning because in no time the onions change from dark brown to a burnt stage.
• Whether you chop the onions finely or slice them, it should be consistent chopping to ensure that the onions brown evenly.
• Towards the end of cooking the rice, keep it on dum to release maximum flavors.
• You may add red chili powder or a pinch of turmeric powder. It is optional.

Keyword bhuga chanwar, bhuga chawal, brown onion pilaf, brown onion pulao, caramelized onion pilaf, daag waro pulao

FAQ

How else can I make brown pulao without using onions

You can make brown pulao by caramelizing sugar or browning cabbage.

Can I make Bhuga chawal in pressure cooker

Yes you can make bhuga chawal in pressure cooker.

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