Afghani rice also known as Afghani Chalaw is a traditional Afghan dish usually served as a side dish with different kinds of vegetarian or non-vegetarian curries. In any Afghan household, you must know how to make Afghani rice as it is one that is served the most, daily in nearly all families. It is amazingly simple to make; basmati rice is boiled and mixed with a variety of seasonings and then baked for half in hour. Basmati is an aromatic long grain rice and is grown in India, Pakistan, and Nepal. The name Basmati originally comes from Sanskrit “Vasmati” meaning “fragrant”. First make sure to clean it with few rinses in a bowl with water. You will know how many rinses are needed by looking at the water to see if it is still cloudy or not. After few rinses it should be all clear. The key to make it tender and fluffy is to soak it for few hours. Some soak it overnight or first thing in the morning and leave it aside till it is time to cook lunch. Another trick on how to make Afghani rice tender and yummy is to cover the lid with a kitchen towel while baking it.Serve it hot with your favorite curry.
Watch short video on how to make Afghani rice
What You Need to make Afghani Rice (Afghani CHALAW)
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Cardamom (Finely Ground)
Pot with strainer
How to make Afghani rice (Afghani CHALAW)Course: MainCuisine: AfghanDifficulty: none
3 Cups basmati rice
½ Cup Vegetable oil
1 tbsp. Cumin seeds
2 tbsp. salt
1 tbsp. Black Pepper (Finely Ground)
1 tsp Cardamom (Finely Ground)
- 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.