Mashkichiri (Porridge with Mung Bean and Rice)
by Editorial Staff
Mashkichiri in Uzbek (porridge made from mung bean and rice) is a very satisfying, tasty dish. Being essentially the same pilaf, mashkichiri still differs from pilaf – both technologically and in taste. The main charm of the dish is given by mung bean – small, match-head size, green beans.
Cook: 2 hours
Serving: 10
Ingredients
- Mash – 200 g
- Rice – 180 g
- Beef – 400 g
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Vegetable oil – 3 tbsp
- Ground Zira – a pinch
- Red pepper – to taste
- Salt to taste
*For frying:
- Vegetable oil – 2 tbsp
- Bulb onions – 2 pcs.
- Ketchup – 1 teaspoon
- Adjika – 1 teaspoon.
Directions
- To prepare mashkichiri, prepare the necessary products according to the list, and you will also need a cauldron or other thick-walled cast-iron dishes.
- Rinse the mung bean one hour before making the mashkichiri and cover with cold water.
- Cut the beef into pieces.
- Cut carrots into thin strips, onions into half rings.
- Fry the beef in vegetable oil.
- Then add onions, carrots, red peppers and ground cumin.
- Fry everything until soft.
- Add mung bean and fill with water (2 glasses).
- Cook, covered, until the seeds are swollen. I cooked from the moment of boiling for half an hour.
- Then add the washed rice, add more water (1.5 cups). Salt.
- Cook over low heat from the moment of boiling for another 20 minutes. Then let stand under the lid for about 20 minutes.
- In Uzbekistan, it is customary to put ready-made mashkichiri on one large dish and serve fried onions with tomatoes or tomato sauce to it. To serve, fry the onion cut into half rings in vegetable oil, adding a little ketchup and adjika.
- Mashkichiri is ready.
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