Rice Porridge with Meat
by Editorial Staff
Such a dish as pilaf is known and loved by everyone, but often failed pilaf is called shavlya. Although, in fact, this is not the case. Shavlya is Uzbek-style rice porridge with meat, recipe, and technologically different from pilaf. Shavlya has excellent taste and a very rich aroma.
Ingredients
- Rice – 1 kg
- Meat (lamb or beef pulp) – 1 kg
- Carrots – 800 g
- Onions – 350 g
- Tomatoes – 600 g
- Vegetable oil – 400 g
- Salt – 3 teaspoon
- Zira – 3 teaspoon
- Ground paprika – 2 teaspoon
- Ground black pepper – 1 teaspoon
Directions
- Let’s prepare rice separately.
- Cut one kilogram of meat into pieces weighing approximately 15 grams.
- Cut three onions into thin half-rings.
- Cut 800 grams of carrots into thin strips.
- Cut 3-4 tomatoes into cubes.
- Pour 400 grams of vegetable oil into a preheated cauldron. We heat well and lay in the chopped lamb pulp. Fry the meat until golden brown, stirring from time to time.
- We lay the chopped onions, fry.
- Add chopped carrots. Stir and lightly fry the onion and carrot.
- Add chopped tomatoes, fry, and stir.
- Add 3 teaspoons of salt, 2 teaspoons of sweet paprika, 1 teaspoon of ground black pepper, 3 teaspoons of cumin.
- Mix everything well and pour 3 liters of water.
- Bring the contents of the boiler to a boil and add the washed rice. Cook rice with meat and vegetables over high heat, stirring from time to time, until the liquid evaporates completely and the rice is cooked. Top up with water if necessary.
- When the liquid has evaporated and the rice is boiled, turn off the heat, cover the cauldron with a lid and let the dish brew for 20 minutes.
- After 20 minutes, open the cauldron and mix the shawl. Put ready-made rice porridge with meat in Uzbek (shavlya) on lagan and serve. This delicious and easy-to-prepare rice dish is served with fresh vegetables or fresh vegetable salads.
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