Introduction

Rice is staple Sindhi food like Potato. Rice and Dal is most common, popular dinner of Sindhi homes but Sindhi Pulav - Bhuga Chanvar is the most famous Sindhi Rice food. The important difference between Biryani and Sindhi Pulav is the use of other vegetables. To get taste of Biryani vegetables Sindhis use other vegetables while following the cooking process of Sindhi Pulav with a very very slight alteration. Mutton & Chicken Biryani can also be cooked in same way.

Ingredients

Rice 1 small bowl, - Sliced Small Onion 1-2, - Red chilli powder - Khada Garam Masala [Tejpatta 1 - Cloves 2-3, - Black cardamon,1 - Dalchini 1 small stick], (in recent times people develop habit of using readymade "Garam Masala" ) Salt to taste, - Oil 1 tbsp
Vegetables used for making Biryani: Any of available or as per the choice in sliced and chopped status.

Cooking Process

Washing and soaking rice for half hour before starting cooking makes this dish more tasty.
Keep the handi or cooking vessel on medium flames add oil, sliced and Masala, allow onion to turn dark brown.
Add red chilli powder and Rice [ Powder Garam Masala if used instead of Khada Masala].
Allow to fry for 1-2 minutes, [for making Biryani add vegetables or half boiled pieces of mutton/ chicken here and mix softle]
Add Rice, Salt and water [ normally double of rice quantity but may varies with the quality of rice you are using].
cover it till rice get cooked.
Serve it hot.

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