I have a lot of Sindhi friends from whom I have learnt many recipes. These 2 recipes are very special to me , my family loves them. I learnt these recipes from my very good friend Manju Nichani. We have spent very very good times together. The rich culinary culture of Sindh province, has many mouth watering dishes, so easy to prepare, sumptuous and simple. This is certainly an inseparable combo. Make it for the weekend and enjoy with your family and friends. The recipes for you.
Bhooga Chawar and Sindhi Sai Bhaji
Bhooga Chawar is a little brownish red coloured rice, easy to make and just delicious.Sugar adds that little caramel colour.
Basmathi rice – 2 cups ( washed and soaked in water for 30 minutes )
Onions – 2 ( sliced )
Sugar – 1 teaspoon
Kashmiri chilli powder – 1 teaspoon
Salt to taste
Water – 3 and 1/2 cups
Ghee – 1 tablespoon
Oil – 2 tablespoons
Cumin seeds ( jeera) – 1 teaspoon
Star anise – 1
Cloves – 4
Cardamoms – 3
Bay leaf – 1 ( whole, do not break the bay leaf)
Heat a big non stick pan. Add oil and ghee. Season all the seasoning ingredients. First add sugar. Keep on medium flame , when sugar melts and changes colour, add the onions. Sauté on sim flame for 5 minutes. Add the chilli powder, salt and the strained Basmathi rice. Sauté for 3 minutes on sim flame. Add water. Mix gently. Once the mixture starts to boil, cover and keep on sim and cook till the rice is done. Serve hot with Sai Bhaji.
1) Cook the rice grains carefully, do not break them.
2) Do not break the bay leaf as it will choke the throat.