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

  1. 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.
  2. Rinse the mung bean one hour before making the mashkichiri and cover with cold water.
  3. Cut the beef into pieces.
  4. Cut carrots into thin strips, onions into half rings.
  5. Fry the beef in vegetable oil.
  6. Then add onions, carrots, red peppers and ground cumin.
  7. Fry everything until soft.
  8. Add mung bean and fill with water (2 glasses).
  9. Cook, covered, until the seeds are swollen. I cooked from the moment of boiling for half an hour.
  10. Then add the washed rice, add more water (1.5 cups). Salt.
  11. Cook over low heat from the moment of boiling for another 20 minutes. Then let stand under the lid for about 20 minutes.
  12. 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.
  13. Mashkichiri is ready.
Enjoy your meal!

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