Shavlya in Uzbek is incredibly appetizing, fragrant and tasty dish which will be suitable both for lunch, and for a holiday table. It is rather simple to prepare it if to know some nuances.
It is required to you
- 1 kg of onions;
- 150 g of sunflower or olive oil;
- 300 g of ripe tomatoes;
- salt and the black ground pepper;
- 1 kg of carrot;
- 300 g of meat;
- 700 g of a head rice.
Instruction
1. It is necessary to wash out meat and by means of a sharp knife to cut meat on small cubes.
2. From bulbs it is necessary to remove a peel, and after to cut on small cubes. Peel carrot and well wash. Then it needs to be cut on thin bars, having used a sharp knife.
3. From tomatoes it is necessary to remove a thin skin. It can be made easily, previously having scalded them boiled water. Then they are cut on small pieces.
4. For preparation of a dish you need a cauldron. Sunflower oil joins it, the cauldron is put on fire. When oil is heated, it is necessary to pour out the prepared meat. It is necessary to fry it at regular stirring.
5. When meat properly is roasted, to pour the crushed onions into a cauldron and it is a little carrot. Mix everything and continue to fry on average fire, without forgetting to mix systematically. Vegetables have to become covered by a ruddy crust.
6. After that the remained carrot and previously washed out head rice is poured into a cauldron. Carefully mix everything and fry until grain doesn't become transparent. Then in a cauldron it is necessary to throw out tomato weight and again to mix everything.
7. After that water joins a dish and spices are added. The amount of water depends on what grade a head rice and what as a result the ready-to-eat meal has to have a consistence. If you want porridge more densely, then pour waters less and if is more liquid - that respectively more.
8. After the dish reaches the necessary consistence, it can be spread at once on plates and to give to a table.