Shavlya (eastern Fergana version) in the Brand 37502 multicooker

Shavlya (eastern Fergana version) in the Brand 37502 multicooker

Category: Meat dishes

Kitchen: uzbek

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.
• 
• On lightly fried meat, immediately put onions, carrots and bell peppers, mix and fry in the same program until the onions become translucent.
• 
• 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).
• 
• 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.
• 
• Add the cumin, mix, return the pepper and garlic on top and put on evaporation - "Simmering" program - 1 hour.
• 
• The texture of the correct shawli is mushy, something like this
• 

Note

The recipe is borrowed from the culinary dunduk.

Very little oil and onions are used for shawli

[MariV]

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

[🔗]

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! 🔗

[🔗]

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

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 ...

Olya, what a sonorous word - shavlya!
immediately dreamed! ...