I am Iraqi, and there are two ways to cook rice back in Iraq. I cook it your way! I learned it from my mom, and she learned it from my Grandma! I am happily surprised that it is also popular in other countries. Thank you for doing the video in English and step by step.
The best recipes are always the ones designed by loving mothers and grandmothers who had to feed their families with simple, inexpensive ingredients, but loved them enough to become expert in preparing those ingredients deliciously❤
Hello, I just want to say how excited I am that you are on CZcams. There are many amazing afghan cooks on CZcams but I don't understand them that well. Thank you so much for being on CZcams. So happy to subscribe to your channel and learn so much from you!!!!!Wishing much success on this platform 😘
Thank you so very very much! I had the same issue because I speak Pashto and most of the cooks on here speak Dari. So, I made this channel for myself lol.
This was really helpful thank you. Even though my mom has shown me how to make this a billion times and i never got it. I finally know how to make rice.
The boiling because you don’t want to overlook it. If it’s undercooked you may be able to steam it for longer to make sure it’s cooked. But if it’s over cooked it’s done.
We go to Maiwand Kabob in Maryland and they have the best rice. It’s yellowish with few raisins and no meat. I think it’s your lamb shank rice without the lamb shank or maybe Biryani without meat. What do you think? Thanks!
I don't know it's probably just a yellow colored rice with raisins lolol sorry I am not much help. Does it come with the meal? I don't think it is qabuwli palow or biryani those are cooked differently.
Thank you Mariam jaan! I love your videos,. They are fun and your Pashto is very good indeed! I am an Afghan and have made this rice with powder cumin, but I know yours have more aroma with cumin seed. I will definitely buy some next time.
The total time is 5-7 minutes. It shouldn’t take long for the water to come back to a boil - but make sure you check it after 5 total minutes because if you’ve let it soak for a long time it will get Al dente very quickly.
@@AfghanCooks I just made something similar to pullao for 15 happy hikers. One difference with yours is that I fry the rice with whole spices before adding the cooking water. I do like the soak/boil with excess water method here for the fluffiest basmati rice. I hadn't thought of adding the cumin, tho.
@@brianbuch1 This isn't pullao, this is challow which is just white rice. Do you mean you fry the rice before you parboil or do you not parboil at all?
@@AfghanCooks In this recipe (From Madhur Jaffrey) you don't parboil the rice at all. Once it's been sautéd with the spices, you pretty much cook it as on packaged rice cooking directions. [Add water, bring to boil, cover and cook at low heat for ~20 mins until all the water is absorbed]
@@brianbuch1 That is how we make a lot of pallao especially with meat - we cook the meat and then the rice is cooked in the meat liquid directly. It is a great way to get so much flavor in the rice. and she is the queen.
How to Cook Rice - Afghan Challow - Delicious White Rice Recipe Add salt to boiling water Strain dirty water Add rice to boiling water Check boiling rice if it breaks into 3 pieces but doesn't mosh Strain boiled rice Oil the empty pot In separate pot fry .5cups water 1tbsp oil 1tblsp cumin seed Add rice to oiled pot Add fried materials to rice Wrap pot with foil Wrap towel to top Cook 30mins mid heat Listen for crackling or see if rice is separated
I am Iraqi, and there are two ways to cook rice back in Iraq. I cook it your way! I learned it from my mom, and she learned it from my Grandma! I am happily surprised that it is also popular in other countries. Thank you for doing the video in English and step by step.
The best recipes are always the ones designed by loving mothers and grandmothers who had to feed their families with simple, inexpensive ingredients, but loved them enough to become expert in preparing those ingredients deliciously❤
So true!
Hello, I just want to say how excited I am that you are on CZcams. There are many amazing afghan cooks on CZcams but I don't understand them that well. Thank you so much for being on CZcams. So happy to subscribe to your channel and learn so much from you!!!!!Wishing much success on this platform 😘
Thank you so very very much! I had the same issue because I speak Pashto and most of the cooks on here speak Dari. So, I made this channel for myself lol.
I love your clear and comprehensive instructions.
Glad it was helpful!
This was really helpful thank you. Even though my mom has shown me how to make this a billion times and i never got it. I finally know how to make rice.
Awesome. Will definitely try
You’re a life saver!
I cooked it and it tasted pretty good aside from it having almost no salt 😅
But good for the first time
Great job! The salt level is the hardest part to master. Once you get that, you will be officially Afghan 😎
Love sister’s cooking. I will try it Inshallah.You have simplified afghan cooking.
Inshallah
Love this technique, Mirriam! I'm going to try it out. Where would you say the most tricky timing is? The boiling or the steaming?
The boiling because you don’t want to overlook it. If it’s undercooked you may be able to steam it for longer to make sure it’s cooked. But if it’s over cooked it’s done.
Best explanation I have ever seen. You are my hero!
Thanks for the videos , m trying to learn Afhgan cooking for my BF . Hope this works ❤
Best of luck. Make him learn, too!
❤
Thank you!
We go to Maiwand Kabob in Maryland and they have the best rice. It’s yellowish with few raisins and no meat. I think it’s your lamb shank rice without the lamb shank or maybe Biryani without meat. What do you think? Thanks!
I don't know it's probably just a yellow colored rice with raisins lolol sorry I am not much help. Does it come with the meal? I don't think it is qabuwli palow or biryani those are cooked differently.
You look like such a sweet and charming person! Thanm you for this recipe. My rice is currently on the stove and I can’t wait to see how it turns out.
I love my afghan food ❤️😊
Same
Oh the rice looks gorgeous. Divine.
Thank you!
Love you mariam jan I’m dari zaman but I love all my afghans 🇦🇫❤️🤲🏼
I love all of my Afghans as well. Yaw Afghanistan.
Love it! ❤️🫶🏻🇨🇦👈🏽🍁
❤ hello Miriam
Did you have any tips for cooking this rice is rice cooker?
loved it! i came here as a young girl n never cooked in my life! Your recipes are beautiful n easy to follow regards from Houston, TX
Thank you so much
I love your videos! So happy I found you!!!
Thank you so much I'm so glad you found me too!
if u ever come to houston please visit me. would love to have you over❤
Wonderful!
Thank you so much! I love your videos. If I’m using half the amount of rice, should I also use half the amount of water and oil?
Love your work simple and easy thankyou
Thanks so much 😊
Thank you Mariam jaan! I love your videos,. They are fun and your Pashto is very good indeed! I am an Afghan and have made this rice with powder cumin, but I know yours have more aroma with cumin seed. I will definitely buy some next time.
Fantastic let me know how it turns out I love hearing from people when they make my recipes.
Looking forward to making this
Yay. How did you find us?
Is it 5-7 mins after it comes to a rolling boil or from the time that you put the rice in the boiling water?
The total time is 5-7 minutes. It shouldn’t take long for the water to come back to a boil - but make sure you check it after 5 total minutes because if you’ve let it soak for a long time it will get Al dente very quickly.
Thanks!
Walaikumsalam...
Thank you so much!!!!!!❤
You are so welcome!
Yummy 😋
Thank you, Mariam!
Foil allows condensation which makes wet spots but that's Persian. Don't know enough to come after an Afgani cook! 😁(Much less another court officer.)
Yummy
Thank you!
Awesommme!!! 🍚🍚🍚🍛🍛🍛
😋
Salaam.
Leave it 30 mins in what temperature? Also you didn't mention the amount of Salt
How much salt???
Queen ❤️🌹
Thank you, Zaka.
@@AfghanCooks you're welcome for eternity Queen. ❤️🌹
Do you think "Challow" is cognate with Hindi "Pullao"?
Pullau is a different rice - same technique but with spices/brown color
@@AfghanCooks I just made something similar to pullao for 15 happy hikers. One difference with yours is that I fry the rice with whole spices before adding the cooking water. I do like the soak/boil with excess water method here for the fluffiest basmati rice. I hadn't thought of adding the cumin, tho.
@@brianbuch1 This isn't pullao, this is challow which is just white rice. Do you mean you fry the rice before you parboil or do you not parboil at all?
@@AfghanCooks In this recipe (From Madhur Jaffrey) you don't parboil the rice at all. Once it's been sautéd with the spices, you pretty much cook it as on packaged rice cooking directions. [Add water, bring to boil, cover and cook at low heat for ~20 mins until all the water is absorbed]
@@brianbuch1 That is how we make a lot of pallao especially with meat - we cook the meat and then the rice is cooked in the meat liquid directly. It is a great way to get so much flavor in the rice. and she is the queen.
How to Cook Rice - Afghan Challow - Delicious White Rice Recipe
Add salt to boiling water
Strain dirty water
Add rice to boiling water
Check boiling rice if it breaks into 3 pieces but doesn't mosh
Strain boiled rice
Oil the empty pot
In separate pot fry .5cups water 1tbsp oil 1tblsp cumin seed
Add rice to oiled pot
Add fried materials to rice
Wrap pot with foil
Wrap towel to top
Cook 30mins mid heat
Listen for crackling or see if rice is separated
Salaam.
My favorite dish
How to tag you on Instagram?
@afghancooks can’t wait!