### TranslatedIngredients: 1-1/2 cup Rice - washed and soaked,2 tablespoons Ghee,3 Onions - thinly sliced,1 Bay leaf (tej patta),4 Whole Black Peppercorns - coarsely pounded,2 cloves Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),2 Green Chillies - slit,1 teaspoon Garam masala powder,1 teaspoon Red Chilli powder ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Sindhi ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Sindhi Bhuga Chawal Recipe, wash and soak the rice for a minimum of 30 minutes.In a pressure cooker, heat ghee on medium flame, add the whole garam masala- bay leaf, cloves, cardamom, cinnamon, and peppercorns. Once the whole spices begin to sizzle, add in the sliced onions and saute until the onions turn almost a dark brown in colour but not burnt.Ensure you keep mixing the onions around and caramelized it on low to medium heat.Once you achieve the dark brown colour of the onions, add in the green chili, red chilli powder and garam masala and salt. Add 2 cups of waters, the soaked and drained riceClose the pressure cooker and pressure cook the Sindhi Bhuga Chawal for 3 whistles and turn off the flame.Allow the pressure to release naturally. Once the pressure released, open the cooker and allow the Sindhi Bhuga Chawal to rest for a few minutes before you can stir.Fluff the Sindhi Bhuga Chawal and stir to combine all the ingredients to get the nice brown color to the rice. Check the salt and adjust accordingly. Transfer the Sindhi Bhuga Chawal to a serving bowl and serve hot.Serve this Sindhi Bhuga Chawal Recipe along with Palak Paneer Recipe and Lauki Raita Recipe for a delicious indian lunch or dinner.