Shiloplov

Category: Dishes from cereals and flour products

Kitchen: georgian

Ingredients
Beef brisket	1 kg
Bulb	1 PC.
Ground rice	1 1/3 tbsp.
Ready broth	3 l
Butter	50 g
Ground cumin	1 tsp
Black or red pepper	taste
Salt

Cooking method

Cook the meat until tender over low heat under a closed lid. Usually, when I cook 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 the fire, add 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.
P.S. The first time I cooked shiloplov in a multicooker, I really liked it.
The broth was really cooked on the stove, and then cooked on STEWING. Almost did not interfere, I prepared myself.

Note

This dish is one of my favorites, because it is tasty, aromatic, not heavy, satisfying and easy to prepare. In Georgia, shiloplov is cooked on memorial days, but in many families it is also cooked on ordinary days. Especially awesome shiloplov is 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). In my photo it looks a little gutted, because I took the picture on the second day.