Challow is a traditional rice dish from Afghanistan, made with white basmati rice, seasoned with aromatic cardamom and cumin seeds.
Things to know about Challow Recipe
Challow is made with white basmati rice, boiled, and cooked with seasonings like cardamom and cumin. It’s a basic rice dish that is combined with various stews and curries of Afghan Cuisine.
Many other Afghan rice dishes are made with short-grain or sticky rice but Challow should be made with separate grains like basmati rice. Although boiled rice is common all over the world, cooking Afghan Challow includes multiple cooking methods like simmering, boiling, and then baking the rice.
It’s not difficult, but a few extra steps and little practice can help you master the art of Afghan rice.
Delicious Afghan Traditional White Rice. Authentic Recipe of Challow.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 3 cups Basmati Rice
- ¼ cup Vegetable Oil
- 1½ tsp Salt
- 5 pods Cardamom
- 1½ tsp Cumin Seeds
- 6 cups Water
- Preheat the oven to 500F or 260C.
- Wash rice thoroughly and then soak for 1-2 hours in water.
- Take a medium pot, fill it with water.
- Bring water to a rolling boil.
- Then strain the rice and add to boiling water.
- Cook for 2-3 minutes, or until rice is soft or al dente. Do not over cook.
- Take ¼ cup of boiling water from the pot and set aside.
- Then put the rice into a colander to drain water.
- After draining put the rice back into the pot.
- Add the water that we set aside earlier, salt, cardamom pods, and cumin seeds.
- Gently stir the rice and mix the ingredients.
- Put the pot into the oven and cook for 10 minutes.
- After 10 minutes, reduce the heat to 250F or 120C and cook for another 25 minutes.
- Remove the pot and serve on a rice platter.
— Specific Atributes of This Recipe:
Cooking tip for making Challow
Different varieties of rice take different times to cook.
What to serve with Challow?
Serve with meatballs, meat stew, vegetable stew, quoroot (a type of drained yogurt), or serve as is (a side dish).
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