Shavlya

Shavlya

Category: Meat dishes

Kitchen: uzbek

Ingredients
Meat	1 kg
Rice	700-800 g
Carrot	200 g (2-3 medium)
Onion	150 gr (2 medium)
Water	3.5-4 l
Salt	1 tbsp
Paprika	1.5 tbsp
Zira, cumin	1 tsp each
Oil	150 ml

Cooking method

• Heat the oil over maximum heat and fry the onion
• I chop onions and carrots like this
• 
• The onions should be golden in color and give color and flavor to the dish.
• 
• Add to the onion the meat, cut into pieces of about 2.5-3 cm. Fry the meat until the moisture evaporates, the juice of the meat.
• 
• Add carrots, and immediately you can add salt and add spices and paprika.
• Fry until the carrots are dry, slightly golden.
• 
• Pour 3.5-4 liters of boiling water and reduce heat to medium.
• 
• Cook for 40 minutes.
• Rinse round-grain rice and soak in warm water with 1 tablespoon of salt for 5-10 minutes.
• 
• Drain and cook until the porridge begins to thicken. Shavlya needs to be stirred, as the rice sticks to the bottom of the cauldron.
• Cook until the rice is well boiled, until medium thick.
• The readiness can be judged by scooping up some rice, the flowing porridge leaves an oily trail, not water.
• 

The dish is designed for

10-12 servings

Time for preparing:

2 hours

Note

Shavlya is soft and easy to digest. For Shavla, you can serve chopped radish with vinegar (in my case with balsamic), achichuk salad, soldiers .... You can also eat it cold, very tasty.
Bon Appetit!!!

Malika, thanks for the recipe! It turns out to be a cross between pilaf and thick soup, right? And which meat is better to take and what kind of snack do you have in the photo?

It turns out to be a cross between pilaf and thick soup, right? And which meat is better to take and what kind of snack do you have in the photo?

No, shavlya is liquid porridge, liquid pilaf, Uzbek risotto - if I may say so
It’s like pouring more water into rice than you should, and the porridge will turn out to be completely liquid and boiled.

In! Translated the name into Russian

rather so

This is if you pour more water into rice than you should, and the porridge will turn out to be completely liquid and boiled

when you hold the slotted spoon at an angle, the porridge (rice) drips rather than slides off, like ordinary rice porridge with milk ...

When Shavlya cools down, it thickens.

I use beef for Shavli. And as you like it as you like You can cook without meat at all, they also add dried apricots

The appetizer in the photo is a green radish with balsamic vinegar and black pepper. Usually for the second courses with rice (Plov, Shavlya, Mashkichiri ...)

serve radish, onion, achichuk (tomato and onion salad) to facilitate digestion of rice and dilute the thickness of the dish.

In! Translated the name into Russian

I just thought that sometimes you make a mistake in the ratio of rice-liquid, or you go wrong with rice (it happens that the same variety can fail), and then once you announce that today we have a shawl. And let them try to prove otherwise

[Tatyana]

Tatyana, yes, if Plov failed, then it's Shavlya. Usually they say that if Plov is overexposed, the rice is too soft, overcooked.

[Tatyana]

Tatyana, yes, if Plov failed, then it's Shavlya. Usually they say that if Plov is overexposed, the rice is too soft, overcooked.

I saw how pilaf and shavlya are cooked in kind in Tashkent, and I cooked it myself But, I myself prefer pilaf, as it should be dry and crumbly

[Tatyana]

Tatyanayes, pilaf especially made from basmati rice with chickpeas is very tasty
But sometimes I want a softer food for the ventricle
Have you tried festive pilaf in Tashkent? which is cooked in large cauldrons, golden yellow?

Have you tried festive pilaf in Tashkent? which is cooked in large cauldrons, golden yellow?

Malika, it was a long time ago, but a lot and different things were eaten