CHALAO
4-6
2.5 hours (including soaking time)
| Ingredients | Number |
|---|---|
| Basmati rice | 760 g |
| Salt | 2½ leveled tbsp |
| rapeseed oil | 5 tbsp (plus 3 tbsp extra for steaming) |
"The white rice,
that holds everything together"
What bread is for many kitchens, Chalao is for Afghan cuisine: a cornerstone, a quiet companion—and sometimes even the secret star. This white, fragrant basmati rice is not simply cooked, but steamed with dedication until each grain stands on its own while still being part of a whole.
For me, Chalao was long just a simple standard until I realized that its preparation requires patience, a delicate touch, and, most importantly, love. I still remember the first time I made this seemingly “simple” rice and thoroughly failed: the rice was neither fluffy nor al dente—just sticky and too soft. It was the moment I began to develop respect for it. Today, I can immediately tell whether a Chalao has succeeded or not, and I prepare it with dedication and humility.
Chalao is the rice that appears steaming on the table at family celebrations, the one that enhances every stew and complements every vegetable dish. In Afghan cuisine, it is the foundation of countless meals but rarely the star. It's high time to change that.
PERSONAL RECOMMENDATION
To give your Chalao even more depth and flavor, you can sprinkle it with a bit of caraway seeds before steaming. The subtly nutty, warm flavor of the caraway perfectly complements the rice and adds another dimension to the dish.
Another way to elevate your Chalao is to place a whole head of garlic in the center of the rice before steaming. The garlic cloves will soften as they steam and are perfect for eating once cooked. You can take them out, mash them, or eat them directly with the rice — they’re mild and aromatic without being overpowering. This traditional method gives the Chalao a subtle hint of garlic.
PREPARATION
- Preparing the rice: Rinse the basmati rice thoroughly until the water runs clear. Then soak it in lukewarm water for 1–2 hours – this softens the grains without breaking them.
- Precooking: In a large pot, bring 1.25 l of water to a boil. Stir in salt and oil. Add the soaked rice and cook for about 7–8 minutes, until the grains are soft but still slightly firm to the bite. Then drain the rice.
- Steaming: Brush the empty pot with 3 tbsp of oil. Add the rice and gently shape it into a mound using a wooden spoon. Use a knife to poke a few holes in the rice – this allows the steam to circulate and keeps the rice fluffy. Wrap the lid of the pot in a clean kitchen towel, seal it tightly, and let the rice steam on the lowest heat setting for 1–1.5 hours.
- To serve: Traditionally, Chalao is spread out on a large serving platter, with the crispy bottom layer of rice – known as Thadigi – served separately on a plate. Alternatively, you can serve it directly on individual plates – just the way you like it.