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How to Make Rice

How to Make Rice: Afghan Challow is the Way

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  • Author: Mirriam Seddiq


Afghan Kabuli pualo is our national dish. But, we don’t make that every day. Challow is our go-to everyday rice. 



5 Cups of Long Grain Rice

Vegetable Oil



1 Teaspoon of Cumin


1. First you must rinse your rice. After bowl is filled with rice, add water to the brim of the bowl. Run your hands through the rice thoroughly and and then strain the water out. You will notice it is very cloudy. Then, fill rice bowl again with water and repeat these steps. You will do this until the water is almost clear. Then let the rice soak in the water for 30 minutes – 4 hours.

2. After it has soaked, add salt to large pot of water and bring to a boil. Salt generously. Once boiling, add the rice. Let the rice cook for 5-7 minutes.

3. After the rice has cooked, drain the rice. 

4. While the rice is draining you want to prepare two pots on your oven. (Pot A and Pot B). In Pot A, the pot you just dumped the rice out of, add 2 tablespoons of oil. You want to heat that pan until all the water has evaporated from when you cooked the rice.

5. In Pot B add 1/2 Cup of water, 1 Tablespoon of Oil, and 1 Teaspoon of Cumin seed. Head that mixture up. 

6. Back to Pot A, add your drained rice. Now, pour the mixture from Pot B and pour over the top of Pot A of rice.

7. In your pot of rice, make holes in rice for steam to escape. (watch video)

8. Now, cover your pot with aluminum foil. Next, put the lid on it. Finally, add your towel. (watch the video)

9. Cook covered rice on stovetop, med-low heat, for 30 minutes.


Great served with our green chutney or yogurt sauce, a salad, and bread.

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