Description
Chawla is an independent traditional dish of Uzbek cuisine. And a close relative of pilaf. Many believe that Chawla it failed pilaf, but this is not true. As I said, Chawla is a separate dish, your taste, though prepared almost with the same ingredients as the risotto. There is some difference in cooking technology. And the main difference savli from pilaf, the rice should retain crispness. On the contrary, rice needs to be mushy. The basis for the preparation of his shavli I got the recipe from the Internet "Chawla in Tashkent", the author of Khan Urus (Urus Khan). Huge thanks to the author for this interesting recipe for a detailed account of all the nuances of cooking Sauli! However, the real Chawla in Tashkent is preparing for the lamb. I used pork. And was not prepared in a cauldron, and in the slow cooker. These Uzbeks, as we all know, do not eat pork. And neither pilaf, nor savlo in a slow cooker don't cook. So I turned the option "Chawla in Russian."
Ingredients
-
Pork
400 g
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Pork ribs
8 piece
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Carrots
2 piece
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Onion
2 piece
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Figure
2 cup
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Salt
-
Zira
-
Paprika sweet
-
Black pepper
-
Tomato paste
2 Tbsp
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Vegetable oil
30 g
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Water
6 cup
Cooking
The first step is to wash the rice and leave in strainer to dry off. Rice for savli use round. I took "Kuban" from TM Mistral.
To prepare the meat. Pork (I have a piece of the neck) cut into cubes about 2 cm And cook the ribs about 6-8 or 10, depending on size. But pork ribs is not a mandatory ingredient.
Peel the carrot and cut as you like. For Sauli to slice a carrot that is shredded, not necessarily. Onions cut into small cubes. Savli for cooking carrots takes less than pilaf. And Luke, on the contrary, more.
Now we start, as for pilaf, sirvac to do, but the technology is slightly different. Included multivarku mode "roasting", the time is 20-25 minutes. Pour a Cup of vegetable oil. Wait a few minutes so that the oil warmed up and put in the bowl ribs. Fry the chops, turning them, for about 7-8 minutes. Neat! Don't scratch the bowl! After roasting the ribs from the bowl get.
After the ribs got put in a bowl the onion and fry it until transparent and to release the juice. (Approx 5-6 minutes)
Put in bowl with onions meat and continue to fry. Fried nothing must, just bring the meat until it changes colour. At this stage, when "hot" is not over, then disconnect themselves.
Return to the bowl ribs, lay out the carrots. Lightly mix everything. Now we will go to the program "fighting", so if the bowl is too little liquid, then in a bowl add one allstakan hot boiled water (let me explain - there are crock pots that are on "fire" and refuse to work without fluid). Close the lid and turn the slow cooker on the program "fighting", time 50 minutes. Here it should be noted that for the preparation of chawli not suitable modes "rice/grain" and "rice". In these programs we will not Chawla, and pilaf. And we prepare it savly. Therefore, if Your slow cooker has a program "risotto", it will be what you need. If no such program, then use "milk porridge" or "extinguishing". I have a program "risotto," NO, that's why I chose braising.
So, we stewed. After 20 minutes open the lid and quickly (so the cap was loose as possible), add the tomato paste, the rest of the water (the water should be boiled and hot), salt and spices.
5-7 minutes is also rapidly performed the following steps: open the lid, pour the rice and lightly stir. Close the lid and leave to signal.
After the beep you have to look. If the rice has absorbed all the water and became loose (and this is just not necessary), then add a little boiling water and leave the heating on for a while.
Well, here is our sawla in Russian is ready. Uzbeks to sable is usually served with salad "Achik-Chuchuk" and a finely chopped onion with the vinegar and pepper. We sawla though not in Tashkent, but the salad of tomatoes and onions will not be superfluous! Bon appetit!
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