Bhugha Chaanwaran
Prep time
Cook time
Total time
Sindhi style rice cooked with caramelized onion and spiced up with red chilly powder and Garam Masala
Recipe type: Rice
Serves: 2
  • Rice (Basmati or any other) 1 cup
  • Onion 1
  • Red chilli powder ½ tsp
  • Tejpatta (bay leaf) 1
  • Cloves 2-3
  • Black cardamon, 1 (only skin)
  • Dalchini 1 inch stick (Note instead of Khada masala, Garam masala powder can also be used for non spicy taste, so in that case use ½ tsp of garam masala powder )
  • Salt as per taste
  • Oil 1 tbsp
  1. Wash and soak rice for half hour if using non basmati rice, or if Basmati, then just for 10 minutes
  2. In a handi, put one tbsp of oil, add one by one, all the whole spices and wait for few seconds. Add sliced onion and mix well. Cook on medium flame, till onion turns nice brown in colour.This slowly caramelized onion imparts a unique flavor to the rice. Do not let the onion get charred.
  3. Add red chilli powder, (and garam masala powder in case khada masala is not used) and rice . Add water, double the quantity of rice. You can add some shelled peas and chunks of potatoes and/or Tinda (Apple gourds ). In that case, first add vegetables and let it boil in water for few minutes before adding rice
  4. Add salt and let the mixture boil, till very less water remains.
  5. Simmer and cover it with a lid till rice is cooked
  6. Serve piping hot with Sindhi Saibhaji and enjoy the Made -in-Heaven combination of food
I sometimes make this rice in pressure cooker, following the same procedure, just that a bit less of water is used and 2 whistles of pressure cooker are enough to cook rice to perfection.
Recipe by Sindhi Rasoi |Sindhi Recipes at