Sindhi Veg Pulao - Bhugha Chaawaran

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Hello Friends,

I'm back with one more very popular Sindhi recipe for you. After Sai Bhaji, yeh recipe to banti hai. 😊 I believe Sindhi food is something not so easy to copy, though many recipes are available online, but sorry to say, most of them are just copied without understanding the logic and the essence of that recipe. Sharing recipe with step by step photos...

Also refer one minute video presentation of this recipe 

Bhugha Chaawaran means bhune huey chawal. The USP of this Sindhi Pulao recipe is that rice are nicely stir fried first with onions and then cooked. It is usually served with Sindhi Sai Bhaji, potato fry, papad, pickle, dahi boondi or with veg raita. 

Some QA related to this recipe...

What makes this Sindhi pulao very special! Or how different is this pulao from other veg pulao.. 

Here is the answer....

1. Cooking technique - as in this recipe, the rice needs to be nicely stir fried first and then cooked 

2. Addition of onion in a very good quantity 

3. Onions are stir fried until light golden brown for the perfect color and flavor. 

4. Addition of good quantity of red chilly powder.

5. This stir fried rice can be prepared with or without vegetables.. 

Let's get started 
Recipe details 

• Preparation time 10-15 minutes 
• Cooking time 20-25 minutes 
• Cuisine - Sindhi (Indian)
• Difficulty - medium
• Spice level - Very spicy but can be cooked as per your food preference.
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Ingredients needed 

• 1 cup rice
• 2-3 medium size onions
• 3-4 Tomatoes 
• 50 grams cauliflower 
• 30 grams peas
• 20 grams french beans
• 1 carrot
• 3-4 tsp red chilly powder 
• 1tsp cumin seeds
• 1-2 bay leaves 
• 1tsp whole black pepper 
• ½ tsp Shahi jeera
• 1-2 cloves
• 1 star anise
• ⅛ black cardamom
• 1-2 green cardamom 
• Salt to taste 
• 3-4 tbsp cooking oil

Method 
Step 1 Mise en place 

◾ Rice - rinse - wash - soak for 30 minutes 

◾ Vegetables - wash - peel - roughly chopped 

Step 2 Cooking time 

◾Boil required quantity of water in a saucepan. Keep it aside. 

◾Heat oil in a heavy bottomed pan. Add cumin seeds, star anise, bay leaves, shahi jeera, black peppercorn, cinnamon, cardamoms and cloves. Stir for just a few seconds. 

◾Add sliced onions, stir fry until golden brown. Take good care and make sure it should not be burnt at the same time nicely stir fried. 

◾Add rice and stir fry for approximately 2 - 3 minutes.

◾Now carefully add boiling water. 

◾Add red chili powder and salt to taste. Allow it to boil.

◾Add potatoes, peas, carrots, cauliflower, green chillies, tomatoes and french beans.

◾Cook until water is 90 -95% absorbed. Reduce heat, cover it with lid and cook till done.. Serve hot with your preferred raita. 

◾In Sindhi houses, this pulao is normally served with Sai Bhaji, potato fry, boondi raita, pickle and papad.