Shawl with meat

This food is very often confused with pilaf. But this is not so, shavlya is rice porridge. That is, the rice in it can be boiled, soft. Although her cooking recipe is really similar to the pilaf recipe. The difference is only in the ratio of the number of products and the production process.
So, cut the meat into small slices. Carrots are traditionally cut into strips, and onions are cut into rings. In a small amount of vegetable oil, we melt and fry the pieces of fat. We remove the burns with a slotted spoon. Then you can add them to the shawl. Fry the meat, onions and carrots - sort of like for pilaf, but at the same time add tomatoes, grated on a grater. If there are no tomatoes, then you can add tomato paste. Then pour the water. After the water has boiled, add salt, zera and pepper, and then just put the rice and cook, stirring very often so as not to burn. It may happen that the water has already boiled away, and the rice is not ready. Then we can add more boiling water.
Remove the finished shawl from the fire, close it tightly (you can even wrap it in a woolen shawl) and leave it for 15 minutes.