Biryani gave us a taste of Sindhi bhae, and we had to dive through the recipe books to share two recipe variations. Here’s how you can make them!
From business project scenes to family kitchens, Biryani keeps giving us recipes that travel beyond the screen. Sindhi bhae, whether cooked on dum or fried crisp, is one such gem — a reminder that food in our stories is never just background, it’s culture, comfort, and connection. Sindhi cuisine is full of earthy, wholesome dishes, and bhae (Kanwal or lotus root) is one of its most beloved. Lotus roots may not look like much at first glance, they grow beneath the earth after all, but once cleaned and cooked, they transform into a deliciously unique dish. Whether simmered in masala gravy or fried to crispy perfection, bhae has a distinct crunch that makes it stand out on any table.
This dish also made its way into Biryani, when Meeran and Nisa experimented with bhae for their business project, and Gul shared her own recipe twist. Since we saw it onscreen, we felt compelled to bring you the recipe and we’re happy to say, this comes straight from the kitchen diaries of a beloved Sindhi recipe book! There are two main ways to prepare bhae: the traditional dum-style masala bhae and the simpler, snack-like fried bhae. Both start with the same base, washing and boiling the lotus roots until they’re firm, like potatoes, but what you do next transforms the whole experience.
Dum Bhae (Masala Style)
Prep:
- Wash lotus roots thoroughly (since they grow beneath the earth).
- Slice into ½-inch circles.
- Boil until tender yet firm (potato-like texture).
- Strain and wash again.
Method:
- In a pan, heat oil and lightly brown (saute) sliced onions.
- Add chopped tomatoes, then spices: Turmeric, Red chilli powder, salt
- Cook until the masala releases oil.
- Add the boiled bhea and toss well to coat in the masala.
Finishing touches:
- Lemon juice or tamarind water
- Cover and leave on dum (low heat) for a few minutes.
- Serve hot with roti!
Fried Bhae
Method:
- Wash, peel, and slice lotus roots into ¼-inch circles (slightly finer than dum style).
- Boil until firm (not mushy).
- Deep fry slices in hot oil until golden and crispy.
- While still hot, sprinkle with: Salt, red chilli powder, and a pinch of turmeric
Serve as a crispy snack or side dish.
As luck would have it, bhae is harvested through July to September and should be available from October into winter, So go ahead and tease your palate with this winter special and tell us how it was!
Recipe Credit: Rabeea Shah who deserves a shout out for giving us both Bhea recipes to enjoy our next episode of Biryani!
