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Chalau

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description Chalau Overview

Chalau, also spelled challaw, is an Afghan white-rice preparation made from long-grain rice, commonly basmati. The rice is rinsed or soaked, briefly parboiled, drained, and then covered and steamed so the grains become elongated and separate rather than sticky. It is generally served as a plain accompaniment to saucy dishes such as stews and curries, making it a side dish rather than a complete pilaf with meat or elaborate toppings. [Eatable](https://www.eatable.au/recipes-1/challaw-%28afghan-rice%29)

help Chalau FAQ

What is chalau, and how is it different from Afghan pulao?

Chalau is a plain Afghan rice preparation in which basmati is parboiled, drained, and steamed until the grains separate. Afghan pulao usually adds stronger flavors such as stock, carrots, raisins, spices, or meat, while chalau is designed to accompany a stew.

Why is chalau parboiled before it is steamed?

Parboiling partially cooks the basmati before steaming finishes it gently. This two-stage method helps produce fluffy grains instead of the softer texture associated with one-pot rice dishes.

What is usually served with chalau?

Chalau is commonly served with Afghan qorma, including lamb, chicken, or vegetable stews. Yogurt, salad, and pickles may be added as side dishes, depending on the household or restaurant.

Can ordinary long-grain rice be used for chalau?

It can be used, but basmati is the traditional choice because its long grains suit the parboiling and steaming method. Rinse the rice, parboil it until partly tender, drain it well, and steam it without leaving excess water in the pot.

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