Lunch Box Favorite Recipes
Recipe #20 OPOS Cookbook Project: Rice
The month of June is here…and this means ONLY one thing to Moms- school re-opening ! With school re-opening comes planning for super busy mornings. The eternal quest for what to pack for lunch? What to pack for snacks? These questions hover around our heads like a halo throughout the day. This is the only topic of discussion with fellow mommies, neighborhood aunties and/or for the tech-savvy ones – GOOGLE !
The OPOS Cookbook has a collection of lunch box recipes that I will be sharing here through this month. To start the series, it is Bhuga Chawra or Bhuga Chawal today. This is one of my daughter’s favorite rice dish and I pack it often for her school lunch. This is also called Sindhi Biriyani. This rice based dish can be prepared in a jiffy with spice levels just right for the kids without compromising on flavors.
Here is how you make Bhuga Chawra –
Wash and soak 1 cup of Basmati rice in water for 1 hour. I can hear you mumbling – who has an hour in the morning hustle bustle? Is there a loop hole? Yes, there is – you can chose to soak the basmati rice in warm water for 30 minutes. It gives the same texture benefit of soaking in room temperature water for an hour. Cool no?
After soaking for the required time, drain the water from the rice. Now mix in 1/4 teaspoon of turmeric powder, 1/2 teaspoon each of red chili powder, garam masala. and salt per taste. Mix in well with the rice to make sure the masalas are coated on all the rice grains.
Now, in a 2 liter pressure cooker, add 3 teaspoons of ghee. Ghee adds an amazing flavor to this dish. Try and stick to ghee but if you do want to chose other alternatives you can substitute with cooking oil of choice. Now, add whole spices to the oil. Here I have used 2 small bay leaves, 1 small cinnamon, 1 teaspoon cumin seeds or jeera, 2 cardamom pods and 2 cloves. Layer 1 cup of finely chopped onions. I would stress on finely chopped onions here as the smaller the onion pieces the better the caramelisation and the resultant flavor. As the next layer, add the rice masala mixture. Now add 1 cup of water. You can go upto 1.25 cups of water if you like your rice to be a softer. Cook on medium heat (600-700 w in induction stove) for 2 whistles. This took me 15 minutes.
After the pressure settles down, open the cooker and fluff up the rice. Please avoid the temptation to mix the rice vigorously. Use a very light hand. This way you can retain the shape and grainy texture of the basmati rice.
Here is the video of the recipe. Enjoy !