Sindhi cuisine is very simple, use seasonal vegetables and have a lot of varieties. Rice is an integral part of their daily meal. Bhuga Chawaran is one important dish which is made with lots of caramelised onions and that is why people simply call it onion Pulav. Replacing rice with millets did not make the dish less tasty! I learnt this recipe from Mr. Ramakrishnan of OPOS.
- 1/2 Cup Barnyard/Kuduraivali Millet
- 1/2 Cup Water
- 3 Tbsp Caramelised Onion
- 1.5 Tbsp Ghee/Oil
- 1/4 Tsp each (Chilli Powder, salt)
- 1/8 Tsp of Turmeric Powder
- 1 Each of (Cardamom, bay leaf) and 2 Cloves
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- Wash and soak millet for an hour. Drain
- Mix in turmeric powder, chilli powder and salt.
- In a 2 Ltr Cooker add as follows:
- Layer 1: Ghee/oil Spread evenly on the base of the cooker.
- Layer 2: Water
- Layer 2: Half the quantity of millet spread evenly
- Layer 3: Caramelised onions, Cardamom, bay leaf and cloves
- Layer 4: Balance millet again spread evenly.
- Cook on high for 3 Whistles. Switch off. Allow the pressure to settle down.
- Open and fluff up with a fork and serve with potato fry and Sai Bhaji.
1. Millets like Kodo, Little, Foxtail can also be used for this recipe.
2. Can add 2 tbsp of fresh green peas along with caramelised onions for some protein.
3. If you feel the pulav is dry, add 2 to 3 tbsp of more water. Water quantity may vary with different millets.