Shiloplov

Category: Meat dishes

Kitchen: georgian

Cooking method

This dish is one of my favorites, because it is tasty, aromatic, not heavy, satisfying and easy to prepare. In Georgia, shiloplov is prepared on memorial days, but in many families it is also prepared on ordinary days. Especially good on cold winter days.
They are made from beef, lamb, even chicken (although I have never tried this anywhere). Meat should be taken with a bone and a little with fat - beef brisket, kidney part. Rice is used crushed or round.
The dish turns out to be liquid (when compared with ordinary pilaf). It looks a bit thick in my photo, because I took the picture on the second day.
Cook the meat until tender over low heat under a closed lid. Usually, when I boil the broth, I drain the first water, rinse the meat, the saucepan and cook in the second water until tender under a closed lid. The broth should be rich.
Then take out the meat, cut it into small cubes. Strain the broth, put it on fire, add finely-finely chopped onion to it (I grind it with a blender) and let the broth boil. Pour the washed rice into the broth and then cook, stirring occasionally, until the rice is cooked. The rice should be cooked well.
Shiloplov should turn out in consistency like "porridge-smear", at first it may seem that there is not enough rice. The rice will swell to the desired consistency.
Add chopped meat, cumin, butter, salt, pepper.