Shavlya in Uzbek is an incredibly appetizing, aromatic and tasty dish that is suitable for both lunch and festive tables. It is quite simple to prepare it if you know some of the nuances.
It is necessary
- • 1 kg of onions;
- • 150 g of sunflower or olive oil;
- • 300 g of ripe tomatoes;
- • salt and black pepper;
- • 1 kg of carrots;
- • 300 g of meat;
- • 700 g of rice groats.
Instructions
Step 1
It is necessary to rinse the meat and use a sharp knife to cut the meat into small cubes.
Step 2
The husks must be removed from the bulbs, and then cut into small cubes. Peel the carrots and wash well. Then it needs to be cut into thin pieces using a sharp knife.
Step 3
The skins should be removed from the tomatoes. This can be easily done by first scalding them with boiling water. Then they are cut into small pieces.
Step 4
You will need a cauldron for cooking. Sunflower oil is poured into it, the cauldron is put on fire. When the oil is hot, pour the prepared meat. Fry it with regular stirring.
Step 5
When the meat is thoroughly fried, add chopped onion and some carrots to the cauldron. Mix everything and continue to fry over medium heat, remembering to stir regularly. The vegetables should be golden brown.
Step 6
After that, the remaining carrots and pre-washed rice groats are poured into the cauldron. Mix everything thoroughly and fry until the cereal becomes transparent. Then pour the tomato mass into the cauldron and mix everything again.
Step 7
After that, water is poured into the dish and spices are added. The amount of water depends on what kind of rice cereal and what the final consistency should be in the finished dish. If you want the porridge thicker, then pour less water, and if thinner - then accordingly more.
Step 8
After the dish has reached the desired consistency, it can be immediately laid out on plates and served.
