Afghani rice, also known as Afghani Chalaw, is a traditional Afghan dish typically served as a side with various vegetarian or non-vegetarian curries. In any Afghan household, knowing how to make Afghani rice is essential since it is a staple served daily in nearly all families.
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This dish is surprisingly simple to prepare. First, basmati rice is boiled, seasoned, and then baked for half an hour. Basmati, an aromatic long-grain rice, is grown in India, Pakistan, and Nepal. The name “Basmati” originates from the Sanskrit word “Vasmati,” meaning “fragrant.”
To start, rinse the rice several times in a bowl of water. You will know it is properly rinsed when the water runs clear, indicating that the excess starch has been removed. Next, soak the rice for a few hours to achieve tender and fluffy grains. Some people soak it overnight or early in the morning and leave it aside until it is time to cook lunch.
Another helpful tip for making Afghani rice tender and delicious is to cover the pot with a kitchen towel while baking. This helps absorb excess moisture and prevents the rice from becoming mushy.
Finally, serve the rice hot with your favorite curry.
Tune in to a quick video on making this tasty recipe
Equipment Needed to make Afghani Rice (Afghani CHALAW)
Click here to get Pot with strainer
Click here to get Pan/pot
How to make Afghani rice (Afghani CHALAW)
Course: MainCuisine: AfghanDifficulty: none4
servings30
minutes40
minutes1
hour10
minutesIngredients
3 Cups basmati rice
½ Cup Vegetable oil
Species
1 tbsp. Cumin seeds
2 tbsp. salt
1 tbsp. Black Pepper (Finely Ground)
1 tsp Cardamom (Finely Ground)
Directions
- Rinse the Rice: Begin by thoroughly rinsing the rice This step is crucial for removing excess starch, resulting in a better texture and flavor After rinsing, let the rice soak for a few hours before cooking This soaking process enhances the rice’s taste and cooking quality
- Boil Water: Use a pasta pot with an integrated strainer or a regular pot with a separate strainer Bring the water to a boil
- Cook the Rice: Once the water is boiling, add the rinsed rice Boil it for a few minutes, just until the grains become soft and elongated Be cautious not to overcook
- Drain the Rice: After the rice is cooked, drain the water thoroughly
- Season and Cook the Rice:Heat a pan over high heat and add vegetable oil Add the boiled rice, salt dissolved in warm water, and spices such as cumin seeds, black pepper, and cardamom Stir everything together to distribute the flavors evenly
- Enhance the Texture:With the back of a spatula, create small holes in the rice This technique allows steam to distribute evenly, ensuring perfectly cooked grains
- Steam the Rice: Cover the pot with a lid wrapped in a kitchen towel This absorbs excess moisture and prevents the rice from becoming soggy Cook on low heat for 25 to 30 minutes to allow the flavors to meld and the rice to achieve the ideal texture
- Serve:Present the rice alongside your favorite curry The rice should be fluffy, aromatic, and perfectly seasoned, complementing the richness of the curry
Recipe Video
Notes
- Equipment needed: Pot with strainer
- Equipment needed: Pan/pot