If the person is able to cook pilaf, for it it is possible to prepare шавлю. Almost identical set of products and spices is used in a dish, only the technology of preparation differs. The original Uzbek dish can have an appearance of sticky porridge or a potage. Give шавлю more hotly, having decorated with fresh greens.
What is шавля
Can seem to the unsophisticated person that шавля – the unsuccessful pilaf which turned out slightly kasheobrazny. Actually шавля – a self-sufficient dish of Uzbek cuisine. Just rice in it not friable, as in pilaf, and sticky. Also, the ratio of components is a little changed.
Knowing how to prepare шавлю, it is possible to serve very tasty and rich dish to a table. Preparation will require the following ingredients: 250 grams of round rice, 500 grams of pulp of mutton, 4-5 heads of onions, 4-5 carrots, 3-4 tomatoes, 2 teaspoons of ground paprika, 1/2 teaspoons of ground black pepper, 1 teaspoon of cumin, 3 tablespoons of purified vegetable oil, table salt.
The recipe of a shavla provides a cauldron. However if he is absent, it is possible to use a deep thick-walled frying pan.
Shavlya: technology of preparation
According to the traditional recipe carrots are cut large long straws. It is possible to save time, having grated a root crop. One bulb is cleaned from a peel and cut in half. It is useful further. Other cleaned onions are sliced half rings. Tomatoes scald abrupt boiled water and to removal from them a thin skin. Then, tomatoes are cut in accurate small cubes. It is the best of all to use ripe fleshy vegetables for a shavla. Mutton is washed out under flowing water, dried by means of tissues and delete films. Meat is cut across fibers, pieces of any size. The cauldron is put on a plate and warm in it vegetable oil. If there is an opportunity to get fat tail mutton fat, it is better to use it instead of vegetable oil. For preparation of a shavla only 100 grams of fat there are enough. In vegetable oil or the kindled fat fry halves of in advance prepared bulb within 5 minutes. Thus, try to obtain aromatization of oil or fat. After this time the bulb is taken out from a cauldron and fry it mutton at average heating. As a rule, on roasting no more than 10 minutes leave. The fried meat is salted and add to it onions. 10 minutes later in a cauldron shift carrots. In 10 minutes to ingredients put tomatoes. Continue to fry vegetables, periodically stirring slowly. When vegetables become soft, in a cauldron fill up the washed-out rice and pour boiled water which has to close all components on 2 cm. In a cauldron put spices and try a dish on salt. Prepare шавлю on average fire, having covered a cauldron with a cover. Preparation time – 20-30 minutes.