Shavlya is one of the most popular dishes of oriental cuisine, which is based on meat, rice and vegetables. Despite the composition of products similar to pilaf, shavlya is an absolutely independent dish and is made according to a completely different principle. Not everyone knows how to cook the correct Uzbek pilaf, because for this you need to know a lot of subtleties and peculiarities. But many people can try to cook shawlya: it is not so important here how to cut vegetables, it is not whimsical to the quality of rice, and so on. But it is still worth taking into account some of the nuances so that the food turns out so that the eye rejoices, and all the flavor notes are revealed to the maximum.
It is necessary
- - meat (beef or pork) - 500 g;
- - rice - 800 g;
- - onions - 6-7 pcs.;
- - small potatoes - 2 pcs.;
- - carrots - 2 pcs.;
- - tomatoes - 2-3 pcs.;
- - garlic - 3 cloves;
- - cumin - 2 tsp;
- - sunflower oil - 100 ml;
- - ground black pepper;
- - salt;
- - red hot pepper - 2-3 pinches (optional);
- - apple cider vinegar - 2 tsp. (for filing);
- - a deep thick-walled saucepan or cauldron.
Instructions
Step 1
Rinse the meat and cut into small pieces. If you have a bone, then it will add extra richness to the dish. Peel the onions, carrots, potatoes and garlic. Chop the onion into thin half rings, chop the carrots and potatoes into small cubes, and chop the garlic into plates. Leave one onion at the same time. We will need it later for filing.
Step 2
Pour sunflower oil into a saucepan and heat it well. Add the onion and sauté until brownish. Now add the meat. As soon as it becomes a little ruddy, toss in the carrots, stir and fry them with the meat and onions until half cooked.
Step 3
Then toss in the potato cubes and saute until slightly softened. In the meantime, take the tomatoes and cut them into small pieces. Then add to the saucepan. Moreover, if your tomatoes are thick-skinned, then it is better to first remove the skin from them by holding them in boiling water for a couple of minutes.
Step 4
At this stage, the meat with vegetables must be stewed until all the juice that the tomatoes gave has evaporated. Now pour in 1.5 liters of water. There should be enough of it to cover the contents of the pan with a decent margin (3-4 fingers), and bring to a boil. Then add salt to taste, black pepper and cumin. Then reduce the temperature to a moderate value, cover and simmer for 40 minutes.
Step 5
As soon as the time starts to come to an end, rinse the rice several times until the water becomes clear. If your rice is long-grain, then it is better to pre-hold it in cold water for about half an hour. Try the sauce, if you think there is not enough salt, add more. It should be slightly salty. Immediately, if desired, you can add 2-3 pinches of red hot pepper, as well as a plate of garlic.
Step 6
Now toss in the rice, increase the temperature to the maximum, and gently stir everything together. The water should boil along with the rice. As soon as this happens, lower the temperature again and cover with a lid. While the rice is boiling, everything will need to be mixed another 1-2 times so that each rice is cooked evenly. At the end of cooking the rice, if there is no water left at all, add 100-150 ml of boiling water. Shavlya should not be dry - the rice should "bathe" in the sauce.
Step 7
5 minutes before cooking, you can add a few more pinches of cumin. And then remove the pan from the stove and leave the chavlya under the closed lid for 15 minutes to "rise".
Step 8
Best served with onions. To do this, take 1 onion, cut it into thin quarter-rings and rinse them in cold water. Then put in a bowl, pour in 2 teaspoons of apple cider vinegar and add a few pinches of ground black or red pepper.
