Description of the preparation:
The national Georgian dish Shilaplavi is still more like a risotto and is prepared only from round-grain rice, which is well boiled. The dish is prepared simply, the tab is very arbitrary and there are no strict time limits. One of the prerequisites is only a pan with a thick bottom. Shilaplavi are served on weekdays and holidays.
Prepare the ingredients for cooking the awl.
Remove the bones from the chicken. Cut the chicken into slices and put in a pan with a thick bottom.
Pour in sunflower oil and fry the meat, stirring occasionally for 7-8 minutes.
Peel, wash and chop onions and carrots. Put in a chicken pan.
Pour 250-300 ml. water and stew chicken with onions and carrots for 15-20 minutes. Add salt, ground black pepper, dried basil and turmeric.
Wash the rice thoroughly and put it in the pan.
Pour rice with chicken and vegetables with hot water on your finger above the rice.
Cover the pot and cook the Shilaplavi until cooked.
Shilaplavi is ready. Serve with fresh vegetables and pickles.
Categories: Diet recipes