Afghan Pulaw Recipe - Afghani Rice - Afghan Colored Rice

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. The next recipe you must watch is right here ⬇️    • Afghan Cooks Full Playlist.   You’ve watched it here—now cook it at home! 👩‍🍳👨‍🍳 Our new cookbook is officially out in hardcover and e‑book. 👉 Join the kitchen: https://armancookbook.myshopify.com/ 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 https://www.aahubarah.com. The recipe is below, but for more Afghan recipes, go to my website: https://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.