Rice with Caramelized Browned Onions
(Bhuga chawal)
Rice with Caramelized brown onion rice (Bhuga chawal) is a perfect side dish to serve with Indian dishes as well as western dishes. This simple dish required very few ingredients and it is quick and easy to make.
Onion rice is cooked with chopped and fried onions. Browned onions give nice color and flavor to rice. To make it more elaborate dish, cloves, cardamom and cinnamon, bay leaves could be added. Browned onion rice goes well with Tandoori chicken and Kebabs.
Onion rice is cooked with chopped and fried onions. Browned onions give nice color and flavor to rice. To make it more elaborate dish, cloves, cardamom and cinnamon, bay leaves could be added. Browned onion rice goes well with Tandoori chicken and Kebabs.
Ingredients:
1 Cup of Rice
1 Medium onion – Sliced
2 Tablespoons vegetable oil
1 Teaspoon salt or to your taste
1½ Cup of water
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1 Cup of Rice
1 Medium onion – Sliced
2 Tablespoons vegetable oil
1 Teaspoon salt or to your taste
1½ Cup of water
Cooking measurement conversion
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Rice
Onion-sliced
Salt
|
Oil
Water
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Directions:
1. In a bowl add rice.
2. Wash Rice and swish rice around with your hand until water gets cloudy,
drain and wash the rice until the water gets only slightly cloudy.
2. Add 4 cups of water and soak rice for at least 20 to 30 minutes.
3. Soaking and washing rice removes dirt and excess starch, so your rice will be
fluffy and not sticky.
1. In a bowl add rice.
2. Wash Rice and swish rice around with your hand until water gets cloudy,
drain and wash the rice until the water gets only slightly cloudy.
2. Add 4 cups of water and soak rice for at least 20 to 30 minutes.
3. Soaking and washing rice removes dirt and excess starch, so your rice will be
fluffy and not sticky.
Wash rice
Soak rice in water
4. Once Rice are soaked carefully pour out the soaking water and wash the Rice
in several changes of water until water runs clear. Keep it aside.
in several changes of water until water runs clear. Keep it aside.
Wash and rinse soaked rice
Soaked Rice
5. Heat a sauce pan on medium heat and add 2 tablespoons of oil and chopped
onions and bay leaf and sauté for 8 to 10 minutes or until the Onions become
dark brown, while stirring frequently.
onions and bay leaf and sauté for 8 to 10 minutes or until the Onions become
dark brown, while stirring frequently.
In a pan add oil
Add sliced onions
Add bay leaf and sauté onions
Let the onion fry
Onion's become dark brown
6. Add soaked rice to the browned onions and sauté for about 2 to 3 minutes,
while being careful not to break the rice grains. This reduces the starches that and make rice less sticky and it helps your rice to cook up into separate
grain, it also adds some flavor to the rice,
while being careful not to break the rice grains. This reduces the starches that and make rice less sticky and it helps your rice to cook up into separate
grain, it also adds some flavor to the rice,
Add soaked rice
Gently sauté onions with fried onions
Rice are sautéed
7. Add 1½ cup of water and salt, stirring gently mix with rice and fried onions,
turn the heat to medium high, let the water boil, leave the sauce pan uncovered.
turn the heat to medium high, let the water boil, leave the sauce pan uncovered.
Add water
Add salt and mix
8. In about 5 minutes water will start boiling let the Rice boil for 5 to 6 minutes,
water will reduce slightly, turn the heat down to low. (If you think it need more
water than add some)
water will reduce slightly, turn the heat down to low. (If you think it need more
water than add some)
Rice start boiling
Water is reduced
9. Once water is reduced cover the pan and cook for about 5 to 6 minutes. Keep
the heat to low.
the heat to low.
Cover the pan and let rice cook
10. Once rice are cooked take the cover off.
Take the cover off
11. Take some Rice and check if they are cooked.
Check if rice is cooked
12. Turn the heat off, leave the cover on the sauce pan and let the rice sit for at
least 10 minutes on the stove. This step allows the last bit of steam and water
to fully absorb into the rice.
least 10 minutes on the stove. This step allows the last bit of steam and water
to fully absorb into the rice.
Cover the pan &let the rice stand
13.After the sitting period, take the cover of and gently fluff the rice with a fork.
The reason for doing this is to allow any trapped steam to escape
The reason for doing this is to allow any trapped steam to escape
Rice settles down
With a fork gently fluff the Rice
Rice is cooked
Rice with caramelized browned onions
Tips:
1. For every cup of rice, add 1½ water.
2. Sauteing the Rice in ghee or oil seals the starch in the grains, prevents it
from becoming soggy and separates each grain.
1. For every cup of rice, add 1½ water.
2. Sauteing the Rice in ghee or oil seals the starch in the grains, prevents it
from becoming soggy and separates each grain.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Boiled white rice Tamarind rice
Chicken biryani Muttar pulao (Rice with green peas)
Shrimp biryani Muttar and paneer pulao
(Rice with paneer & green peas)
Vegetable and paneer biryani Rice with cauliflowr, potatoes and
Green peas
Boiled white rice Tamarind rice
Chicken biryani Muttar pulao (Rice with green peas)
Shrimp biryani Muttar and paneer pulao
(Rice with paneer & green peas)
Vegetable and paneer biryani Rice with cauliflowr, potatoes and
Green peas
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