Afghan Pulaw Recipe - Afghani Rice - Afghan Colored Rice
ฝัง
- เผยแพร่เมื่อ 4 ก.ค. 2024
- Afghan Pulaw, the Afghan brown rice you may have had at a restaurant, is a classic Afghan rice preparation. You might not guess how it is made. Some call this Afghani rice or Afghan-colored rice.
This video is sponsored by Aahu Barah rice, the best sela basmati rice on the planet. We have a 15% discount coupon for their online shop if you use the code AFGHANCOOKS. You can order at www.aahubarah.com.
The recipe is below, but for more Afghan recipes, go to my website: afghancooks.com.
Ingredients:
1/2 Cup Vegetable Oil
4 Tablespoons of sugar
3 Cups soaked and rinsed Aahu Barah sela rice
3 Teaspoons of Salt
2 Teaspoons of Char Masala
Recipe:
1. Rinse and soak your rice. Soak the rice for a minimum of about 15-30 minutes.
2. Place oil in pan, and turn up to medium heat. Preheat your oven to 425 degrees Fahrenheit.
3. Next, add your sugar. Let the sugar turn a dark brown caramel color. Then, take pan off of the heat and set it aside.
4. Move on to your rice. Bring a large pot of salted water to a boil-salt with your three tablespoons of salt. Add your rice and cook for about five minutes.
5. While that is cooking, bring your sugar solution back and put it on your stovetop. Before heating it, add about 1/2 Cup of water. Turn your heat back on to medium. You will probably notice that your sugar hardened up when it cooled down. That is ok. Now that you've added your water you will slowly warm it back up and your sugar will slowly loosen back up and you will have a nice easy beautiful brown liquid to pour over your rice.
6. Now that your rice is finished, you must drain your rice in. the sink. While the rice is sitting in your strainer, take the pot that you cooked it in and put it back on the stove. Pour a generous amount of oil in the bottom of the pan. This will keep it from sticking and give some nice texture to the bottom of your rice.
7. Heat your pan up and then take your rice from your strainer and pour it back into your oiled pot. Pour your caramelized liquid over the rice and stir in.
8. Add 2 teaspoons of char masala. Now take a large wooden spoon and poke some holes around your rice. This will allow the rice to steam correctly and not get all gummy. Then, cover it with a paper towel and then put a lid on it.
9. Place your rice in the oven at 425 degrees for 10 minutes and then 300 degrees for 20 minutes.
10. Take your rice out of the oven, fluff, and serve on a large beautiful platter. - บันเทิง
![อาจารย์ยอด : พระเตะผี [ผี]](http://i.ytimg.com/vi/zusDOIFasaE/mqdefault.jpg)
Amazing video and so insightful! Thank you Mirriam Jan 🤗
Afghan Cooks 🤝 Aahu Barah = 🤩
Truly blessed to have you in our community. In my mid 20s and no one is interested in teaching me traditional afg dishes. So, im glad people like myself have access to your content. Clear instructions! Thank you Mirriam ❤
Wow! I just ate brown and white rice in Afghan restaurants two days ago. Didn’t know that the brown rice is man made. You got me. I thought it is natural brown rice. When I was eating it I didn’t taste the sweetness of sugar. But it was so good. Thank you for explaining the process.
it feels good when someone greet assalamualaikum properly 😊
I like the way you explain things
I’m surprised you haven’t reached millions followers 😯
Thank you so much for including all the measurements including the salt amount!! Appreciate it.
You are so welcome!
I love your energy!
Thank you for all your trial and error! I’ve been too scared to try making brown rice pulaw because of the caramelized sugar, but your video made it so much less intimidating. I can’t wait to try it! Thank you, Mirriam Jaan ♥️
Very nicely done sister. Thank you for the recipe!
Marie ,you are sincere and excellent dish prepared, appreciate your work ,
This is one of my favorite, thank you Khalla Jan 🌹
🤗 😃
I bet that rice would be 🔥 with dates chopped up fine and cooked down for 20 minutes.... I'm going to try it. Thank you for the recipe Ma'am. I wish you and your family well ✌️
MashAllah!!
Can’t wait for your palau spice
Thank you Maryam Jaan!
You are welcome!
Indian- Trinidadians use this same, similar I should say, technique making our pelau! Never saw others using sugar this way. We're of East Indian descent.
Thank you for sharing and watching!
Fav carb is this amazing bread called mafalda (or mafaldina which is the same thing but smaller, and often more common)0. If you are ever at an italian bakery, you owe it to yourself to try it.
Love this rice and I also do not add water to my caramelised sugar - with you on that👍🏼
Loved your video. Thanks for acknowledging this can actually be hard to make. I get so much anxiety just thinking of making this. Lately I’m determined to get it right and making it easy lol. Can this be made in a pressure cooker?
That would be my kid. He’s 4 and been obsessed with planets since he was about 2. Even knows the dwarf planets and moons 🥹❤️ love to see this!
Salam Maryam jan, hope your doing fine. Thankyou for the amazing video! I have a question. Can you also cook the rice on the stove instead of the oven? I saw my mom always do that, she used to listen to the rice if it was ticking to know when it will be ready.
MAYAR’S rice the same are even better!!
Thank you for video! How much sugar? 2 tbs or 4 tbs?
Thanks for this video. Am I missing where you say how much water to use? I've just gotten to that step and realize I don't know. I cook basmati rice all the time, but I don't know if Sela is the same ratio, or if having soaked it for hours changes it. EDIT: I think two difficulties with the recipe are 1) not knowing how much water to add in the final phase 2) avoiding burning the sugar mixture at that dark color, which imparts a very bitter burnt taste to the rice. Mine did not turn out good! But this has been a good starting point.
Your rice looks delish. What brand chat masala you used and was it a good masala??
Make my own!
Please where can I get that pot with the glass lid?
Before you start intro the video, I clicked like immediately 😂
Rice!
Great vid. Only issue I found was when I made sugar thst dark the rice flavor came out bitter. Maybe I need to make it golden and not black and perhaps will taste sweet.
😀
Mariam Jan your Palaw looks so delicious ❤
Thank you!
Like the video? I love your videos
Yay!
The ahu barah website does not provide shipping service to Canada. It appears that the website is meant for US customers only 😔
Hey we may be able to pull some strings. Let me work on this for you! Hold tight 😃
Hi, I am speaking with our team 👍 to get this up and running for CA!
@@aahubarah2742 it is impossible to find ahubarah rice here in BC Canada. Been searching for it for years.
Does the rice need to be steamed in the oven. Do you know how to proceed with stove instead of oven? Thank you
also, have you tried Maggi or Kitchen Bouquet for the browning-color? I remember my mother having a bottle of that & I thought she was adding soy sauce 🤣 …which comes out best, if you’ve experimented?
Nope. I like my way! 😎
@@AfghanCooks
Can’t go wrong with the tried & true method…👍
Keep making more videos, when you can please, instructive & entertaining!!✨🙏😁✨
Not authentic, not flavorful, it's a shortcut that gives color. I understand, not judging. I encourage you to try using sugar, watch the pot, you'll be ok!
Salam, 3 cups of rice is actually measurement? Like with a a real measuring cup? Sorry I’m newly married and learning how to cook. Also what is char masala? Is it the same thing as pilow seasoning?
What’s in the spices ?
Thank you dear. I made the mistake of adding the water while the oil was hot. Oops!
The music ??
don't use paper towel for cooking , paper towel not just pure paper, there are other stuff inside .
My fav carb is donut 😶 oops
A fantastic carb!
As-Salaam! Is sela rice (ahuu bara, baghlan, mother)
aged? I keep reading aged basmati is better. But I can’t really tell which is which😂
Hello, it's not just the aging but where the rice is grown and how it's processed. We do age it for at least one year and our quality control team says that aging it longer is not needed. The US does require that we put an expiry date on the product for at least 2 years for sale. But! I have heard of many people keeping a bag with them and aging it for years for themselves. Hope this helps 😎
@@aahubarah2742
Yes, thank you, good to know all the info you kindly provided:)
We’ve been using A.B. since I can remember & currently (the white bag). And enjoy it much!!!
I may try keeping it for a year just to see if there’s any difference. Keep them coming👍😊✨
Hi, you have 4tbsp of sugar but only used 2tbsp. Where did the rest go?
Oh my let me double check the recipe thank you for pointing it out
What is Char Masala? Or it is Chat Masala? Or is it Garam Masala/All spice blend?
hahahaha Woh tashakur I
learned hard way too adding water to hot oil...... not coooool man. Der tashakur khori.
careful! lol
Too much talking and too slow
I’ll be quiet next time. 🤐 sorry.
You did an amazing job. Ignore the negativity and ignorance
I love Afghan rice and I faved your video. Don’t roll with trolls.
I like explanation. As someone who doesn’t cook rice a lot, it was valuable information…you should probably work on your attention span bud.
If you speed up the video to double time it'll go by quicker. But then it'll seem like even MORE talking, because the talking will be all condensed, and she'll be cooking all that good food VERY fast! And then you're going to have THAT to deal with! A rock and a hard place, really. Scylla and Charybdis! But I have faith in you! You can do it!
You showed us nothing
Thank you for watching anyway!
Its also feels so uncanny for someone that looks like my mom to speak a western language fluently.