Vugharela Chawal

Name: Vugharela Chawal
Cuisine: Indian
Ingredients: 2 tsp salt; a dry bay leaf, star anise, and black cardamom; 6 black peppercorns; 2 whole green cardamoms; 4 cups water; a dry bay leaf, star anise, and black cardamom; a dry bay leaf, star anise, and black cardamom; 2 cups rice, washed and rinsed; 2 tsp jaggery; 1 cinnamon stick; 6 cloves; 1 tbsp oil; 2 tbsp fried onion

Caramelised Brown Rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Route to Parsi Cooking

By Niloufer Mavalvala

Published 2024

About

Typically, vugharela chawal is served with dhansak, rus chawal, and dodhi ni buryani. Its brown colour comes from the caramelization process with jaggery or sugar. This is not to be confused with whole-grain brown rice, which is completely different.

Ingredients

2 cups rice, washed and rinsed
2 tsp jaggery
1 tbsp

Asia
Iran
India
Persia
Main course
Gluten-free
Vegan

Method

In a pan, melt and caramelise the jaggery until it is dark. Immediately add the oil, onions, whole spices, and salt. Add a cup of water. Add the washed rice and the rest of the water. Bring it to a boil on a high flame. Once the water evaporates, and the rice shows through the water, keep a watchful eye on the pot for “holes” to be formed. Lower the flame, tightly cover, and steam the rice for