Birinj Ranga (Afghan Brown Rice)

4 cups sella rice, soaked up to 3 hours
8 tablespoons neutral-tasting oil
4 tablespoons sugar
Salt to taste
Afghan masala to taste (1 tablespoon each of cinnamon, cumin, and cloves, 1/2 tablespoon each of black cardamom and green cardamom)

Bring a generous amount of water to a boil over high heat. When it boils, add rice and boil 4-6 minutes until just tender (you will steam it too, so it shouldn’t be too well done). Drain rice and return to same pot and place over low heat. Add about a teaspoon and a half of salt and 2 teaspoons masala. Stir.

While rice is boiling, heat oil in a small skillet over low heat. Add sugar and let simmer 3-4 minutes to cook out sweetness. It will turn brown.

Pour the sugar and oil over the rice. Do not stir. Cover and let steam over low heat for 25-30 minutes.

Toss gently so that you have two colors of rice.

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