Shavlya (eastern Fergana version) in the Brand 37502 multicooker

Category: Meat dishes
Kitchen: uzbek
Shavlya (eastern Fergana version) in the Brand 37502 multicooker

Ingredients

Round grain rice 250 g
Lamb or lean pork 500 g
Bulb onions 1 PC
Carrot 2-3 pcs.
Bell pepper red half
Raw potatoes 1 medium piece
Tomatoes 1 large piece
Garlic 3 prongs and 1 head
Zira 2 tsp
Rust oil 3 tbsp. l.
Salt taste

Cooking method

  • Rinse the rice and fill it with salted boiling water.
  • Cut the meat as small as possible - about 1X1 cm pieces; finely chop the onion, carrots, peppers, potatoes - you can use a Berner grater. Tomatoes are fine too.
  • At the bottom of the MV saucepan, pour 3 tbsp. l. vegetable oil, put two or three cloves of garlic crushed with a knife into the oil, frying the garlic until light brown in the "Steam cooking" program.
  • Remove the fried garlic and fry two or three small bones until a good brown “tan” with the same program ..
  • Then put the meat, mix it with the fried bones (Be careful not to scratch the saucepan!) And fry on the "Steam cooking" program and add a pinch of salt and a pinch of cumin.
  • Shavlya (eastern Fergana version) in the Brand 37502 multicooker
  • On lightly fried meat, immediately put onions, carrots and bell peppers, mix and fry in the same program until the onions become translucent.
  • Shavlya (eastern Fergana version) in the Brand 37502 multicooker
  • Now you can lay the finely chopped tomatoes.
  • Mix finely chopped tomatoes with other vegetables and meat and fry (or rather simmer) the products until the tomato juice practically evaporates in the "Steam cooking" program.
  • Once we achieve this, lay in very finely chopped potatoes
  • and after him pour hot water into a saucepan, about 0.8 l. , on top we throw a head of garlic and a chilli pepper (optional. The pod must be absolutely whole - otherwise all the pungency of the pepper will turn into zirvak).
  • Shavlya (eastern Fergana version) in the Brand 37502 multicooker
  • We put on the program "Extinguishing" - 1 hour.
  • At the end of the process, remove the pepper and garlic.
  • We remove the sample - add salt and granulated sugar if the zirvak seems sour. It is better to slightly oversalt Zirvak than undersalt.
  • Now you can put rice.
  • We put, mix with vegetables and meat, put on "Krupa" - pilaf. After 20 minutes I opened the lid - the result was fine with me.
  • Shavlya (eastern Fergana version) in the Brand 37502 multicooker
  • Add the cumin, mix, return the pepper and garlic on top and put on evaporation - "Simmering" program - 1 hour.
  • Shavlya (eastern Fergana version) in the Brand 37502 multicooker
  • The texture of the correct shawli is mushy, something like this
  • Shavlya (eastern Fergana version) in the Brand 37502 multicooker

Note

The recipe is borrowed from the culinary dunduk.

sobaka
Very little oil and onions are used for shawli
Manna
Quote: sobaka

Very little oil and onions are used for shawli
Well, that's who you like best. I like this option more. Thank you MariV for the recipe
MariV
Absolutely exact - why how much to hang in grams - recipe for shawli - rice porridge - does not exist! How many regions in Uzbekistan (plus it is traditionally believed that there are 92 clans and tribes of Uzbeks) - there are so many recipes and methods of preparation. In Tashkent, they make shavlya differently.
And then, my source of the recipe - dunduk-cook - I really like it - I respect this author for the details, photos and style of presentation! 🔗
sobaka
Quote: MariV

Absolutely exact - why how much to hang in grams - recipe for shawli - rice porridge - does not exist! How many regions in Uzbekistan (plus it is traditionally believed that there are 92 clans and tribes of Uzbeks) - there are so many recipes and methods of preparation. In Tashkent, they make shavlya differently.
And then, my source of the recipe - dunduk-cook - I really like it - I respect this author for the details, photos and style of presentation! 🔗
well, compare how much oil he has and how much you have
MariV
And why compare - cooking in a cauldron and in a multicooker in a saucepan with a non-stick coating - an order of magnitude less oil is consumed! Then, one full tablespoon - a real one - contains about -17-20 g of vegetable oil, that is, I have about 60 g of butter + fat from pork.
What are you clinging to?
I cooked both in a cauldron and in a cartoon - there is a difference! It's easier in a cartoon, but you can't really get away from a cauldron, and even on an open fire.
Of course, the cauldron is more authentic ...
Arka
Olya, what a sonorous word - shavlya!
immediately dreamed! ...

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