Shavlya is an independent dish of traditional Uzbek cuisine. And a close relative of pilaf. Many people think that shavlya is not a successful pilaf, but it is not true. As I have already noted, shavlya is a dish in itself, with its own taste, although it is prepared with almost the same ingredients as pilaw. There is some difference in cooking technology. And the main difference between pilaf and shawl is that the rice must not keep crumbly. On the contrary, the rice should be mushy. I used the recipe on the Internet to make my own chawl "Shawl in Tashkent style", by Urus Khan. Thanks a lot to the author for this interesting recipe, for the detailed story of all the nuances of cooking shawl! However, the real Tashkent-style shawl is made with lamb. I used pork. And I didn't cook it in a cauldron, but in a multicooker. As everyone knows, real Uzbeks do not eat pork. And they don't cook pilaf or shawla in a multicooker. That's why I got the variant "shawl in Russian".
Ingredients and taste: Salt, Black Pepper, Sweet Paprika, Vegetable Oil, Yummy, Onions, Rice, Carrots, Water, Tomato Paste, Cooking In Multicooker, Meat In Multicooker, Zirah, Pork In Multicooker, Pork Ribs
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