This week we have a special guest at Sindhirasoi, who has shared with me, a lot of information about Sindhi Food habits, food culture and regional specialties in past few months.Let me introduce Surrayya in her own words;
Hobbies: Reading about mysticism, occasionally writing on issues which I feel are important to Sindh or the world.
Skills: Fluent in speaking ,reading and writing Sindhi language thanks to my father’s special efforts
Education: Graduate from United States (did my secondary education in England)
Aim: Promote Sindhi culture (food, fashion/fabric design, embroidery, gold/silver ornaments) to the rest of the world
So today I am sharing with you all a simple but fantastic Rice recipe, which is called Khushka or Daag bhaat.I never knew that Sindhis in neighboring country have such a variation in their food habits.Thanks to surrayya ….now I know!
According to Surrayya, Khushka or more popularly known as Daag bhat, serves as a side dish at lunch or dinner. In the mango season it is served with mangoes which can be sliced on the serving dish/plate or placed separately beside the khuskha dish.When its not the mango season khushka can be eaten with any curry !
I made this Daagbhat and served with potato curry and I must say I simply loved the subtle flavor of this onion rice in comparison to strongly flavorful Bhughe chaawal, wherein more of spices are added
Thanks surrayya, for sharing this traditional recipe with me, I am looking forward to many more of them…….
- Basmati Rice: 2 cups
- Water: 2 cups
- Salt:1 tsp
- Chopped Onion: 1
- Cooking oil: 1 Tbsp
- Wash and soak rice in water for 20 minutes.
- Saute the onion in oil (make sure the onion doesn’t become brown), add salt put water. Bring to boil.
- Add rice when water starts boiling, lower the heat to simmer
- when the rice is done there will be smoke coming from the side of the saucepan
- Serve hot with chopped mango or curry of your choice