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It is a Sindhi variation of rice or biryani. It is cookied with lots of onion. You can serve this rice with curry or raita. Enjoy Bhuga Chavaran.

  • Preparation time : 10 mts
  • Cooking time :  15 mts
  • Serves : 2  people


  • 2 cups leftover long grain boiled Rice
  • 1 Onion finely chopped
  • 1 Tomato finely chopped
  • 3 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 2 Cardamom pods
  • 1" Cinnamon stick
  • 1 Bay Leaf
  • 2 Cloves
  • 2 tsp Red Chilli powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • Coriander leaves for garnishing




  • Heat up ghee in a kadhai, after ghee is enough hot, add cumin seeds.
  • Then add cardamom, cinnamon stick, bay leaf, cloves and let the whole masala cook in a ghee for just about a minute or so.
  • Add finely chopped onions and saute until onions turn soft.
  • Add chopped tomatoes and mix well.
  • Add turmeric powder, red chilli powder and mix well.
  • Continue to cook until tomatoes softens and oil starts to separate out from the masala.
  • Add boiled rice, mix well, add salt to taste.
  • Cover and cook for 5 more minutes.
  • Garnish with coriander leaves and serve hot with slice of lemon on the side!

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