Bhuga Chawar

1. 1

   Heat ghee in a thick bottomed pan.

2. 2

   Splutter the cardamoms and bay leaf and cinnamon.

3. 3

   Add the onion slices and fry till golden brown.

4. 4

   Add the rice, turmeric and salt and continue to cook over a low flame for 3 to 4 minutes stirring gently.

5. 5

   Add 1 1/2 to 2 cups of water and cover the pan with a lid.

6. 6

   Cook the rice on a low flame until the rice is cooked.

7. 7

   If there is excess water drain it off.

8. 8

   Serve hot with-- a smile-- and pickles-- raitas, sai bhaji, plain curd anything--.

* Per serving · 4 servings · Values may vary.

No additional tips available.