Shola - rice porridge in Afghan
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Delicious, fresh rice porridge in Afghan. Many will say that it's a pilaf, but I will say that the difference is that in the mess of boiled rice and pilau rice from the rice grain separates easily, so you can count them. It turns out that if not rice, then porridge!
Ingredients for Shola - rice porridge in Afghan
- Figure - 2 stack.
- Meat - 1 kg
- Potatoes - 3 PCs
- Carrots - 1 piece
- Onion - 2 PCs
- Vegetable oil - 1/3 Stak.
- Zira - 1 tsp.
- Tomato paste - 2 tbsp
- Beans - 1 Cup.
Step by step instruction of cooking Shola - rice porridge in Afghan
Peel and cut onion, fry in butter in a pressure cooker (an essential thing) or in a cauldron.
Add the meat and tomato paste, salt and cumin
Fry a little then add water and stew until ready.
In a pressure cooker it takes about 15-20 minutes, depending on the type of meat.
Again, fry the meat, until the oil
add a glass of water and pour the sauce into a large pot, where it is then going to cook porridge.
Peel potatoes and carrots, cut into pieces
Pour water to the gravy to two cups per Cup of rice, in our case, four glasses (at the rice ratio 1:1),
the meat we have not yet used, is on the sidelines.
Put washed rice, mash, carrots and potatoes
Add cumin, doselevel, bring to a boil over high heat
When boiling, reduce the heat to low. Cook under the lid until all the liquid is absorbed.
We put the meat on top. Close the lid with a towel and tormented over low heat for 25 minutes
Served in a large plate. Bon appetit!
With sour cream!