By Aditi Saraswat
April 25, 2026
Sindhi bhuga chawar is a comforting dish that is prepared by frying rice with deeply caramelised onions and whole spices. Its savoury-sweet flavour pairs beautifully with kadhi, sai bhaji, and even simple yoghurt meals.
1 cup basmati rice 2 large onions (thinly sliced) 3 tablespoons oil 1 teaspoon cumin seeds 4–5 black peppercorns 2 cloves 1 small cinnamon stick 1 bay leaf 2 cups water Salt to taste
Rinse basmati rice thoroughly in the running water and soak it in water for about 15 to 20 minutes, then drain and keep aside.
In a pan, heat the oil and add the sliced onions to it and cook on medium-low heat, stirring often, until they turn deep golden brown and a bit caramelised.
Add the cumin seeds, peppercorns, cloves, cinnamon, and bay leaf to the browned onions and sauté them for a short time, until the spices begin to release their fragrance into the oil.
Now, to the mixture, add the soaked and drained rice and gently mix so that the grains get coated with the caramelised onion mixture and absorb the flavour fully.
Pour in water and add salt to it, and give it a gentle boil, then cover and cook on low heat until the rice turns fluffy and gets fully cooked.
Let the rice rest for a few minutes after cooking so that it fluffs gently, and then serve warm with sindhi kadhi, sai bhaji, yoghurt, papad, or sliced onions for a hearty meal.