This is an age old Traditional Sindhi Recipe. The caramelized onions give the rice the brown color and a taste to remember. Follow this Step-By-Step guide to make them at home.
After the oil heats up add 1 Tsp. Cumin Seeds/Jeera, Bay Leaves, Cloves & Black Pepper Corns. Saute for 10-15 seconds.
Now, add onions and cook the onions on low flame till they turn dark brown in color.
When the onions turn dark brown in color, add 1 cup water, 1 Tbsp. Salt & ½ Tbsp. Red Chili Powder.
Mix well & cook on low flame for 5 minutes to soften the onions.
After 5 minutes of cooking when the onions soften up, add 3 cups of water. Water should be twice the quantity of the rice. As the rice were 2 cups thus we have now added 4 cups of water (1 earlier and 3 now). Now turn the flame to high and let the water come to a boil.
After the water comes to a boil, add the pre-soaked rice to the handi. Mix well & add ½ Tsp. Garam Masala & mix well again. Now boil the rice on high flame for 5 to 10 minutes.
After boiling for about 10 Minutes, cover the handi/sipri and cook the rice further for 10 to 12 minutes on low flame.
Turn the flame off after approximately 10 minutes. Our Sindhi Bhuge Chawal are ready to be served. Dish out in a serving bowl.
