Chawla with garlic sauce

Description

In the 90 years my family and I lived in Osh, Kyrgyzstan. As expected, the pilaf was made mainly by the husband. Every time he couldn't get the risotto was boiled rice, he said,"don't pilaf and savla happened." I have long believed that Chawla is a failed risotto. Recently I learned that Chawla is not rice and not a mess, and a completely separate dish, which is prepared according to their recipes. Preparation savli easier than pilaf, deal with it and the young mistress. Offer you a recipe chawli with garlic sauce.

Ingredients

Figure

400 g
Meat

300 g
Onion

2 piece
Carrots

2 piece
Peppers red hot chilli

1 piece
Tomato

2 piece
Vegetable oil

150 ml
Garlic

2 piece
Seasoning

1 Tbsp
Zira

1 tsp
Paprika sweet

1 Tbsp
Salt
Chickpeas

100 g

Cooking

Pre-prepared products. Chickpeas to soak, preferably overnight.

Cut onion into half rings, carrot grate strips.

Meat (mutton or beef) cut into small pieces.

Take the basmati rice from the "Mistral", washed and soaked in salted warm water.

Take a cauldron, oil in the original cotton. In a well-heated pot with oil, fry until it will turn brown the meat.

Next put in the cauldron chopped onions and carrots and fry, stirring occasionally, 20 minutes.

Add chopped red ripe tomatoes, stir.

Put the soaked chickpeas, add hot water to cover the meat. Bring to the boil and cook for 40 minutes.

Then add seasoning for pilaf, cumin, pod, red hot pepper, ground sweet paprika and salt. Put salt to zirvak (broth) was a little salty.

Fall asleep in the cauldron soaked rice, level. Pour hot water to 2 inches above the rice. Unlike shawly pilaf mix. The water flooded more than in rice, the rice must be boiled.