Uzbek Mashkichiri: Flavorful Mung Bean Pilaf

A flavorful and satisfying dish for the whole family. Mashkichiri in Uzbek is a traditional everyday pilaf, replacing part of the rice with mung bean with the addition of potatoes. Very simple and tasty with an oriental touch!
cook time: 1h 30 min
Ivy Ramsay
Uzbek Mashkichiri: Flavorful Mung Bean Pilaf

Nutrition Facts (per serving)

93
Calories
4g
Fat
10g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground coriander 0.5 tsp
Zira 0.5 tsp
Water 1 l
Rice (Round grain) 100 g
Potato 2 pc
Carrot 1 pc
Bulb onions (All vegetables are medium size) 1 pc
Sunflower oil 50 ml
Fillet of beef (Can be replaced with lamb) 200 g
Mung bean 120 g

Recipe instructions

Step 1

Step 1
How to make mashkichiri in Uzbek? Prepare all the necessary ingredients. Red meat is perfect for this dish: beef or lamb fillet. Wash the meat, dry it with a paper towel and cut into medium pieces for quick frying.

Step 2

Step 2
Mashkichiri is traditionally prepared in a cauldron, but you can also use a deep frying pan with a non-stick coating. Heat a frying pan over high heat, add oil and heat it. Reduce the heat to medium and fry the meat until golden brown on all sides.

Step 3

Step 3
While the meat is browning, prepare the onions. Peel the onion and rinse under running water. Chop into thin half rings. Add to the pan. Fry for a couple of minutes until translucent.

Step 4

Step 4
Peel the carrots after washing them under running water with a brush. Cut into strips and add to the pan.

Step 5

Step 5
Wash the potatoes under running water with a brush and peel. Cut into medium sized cubes and add to the rest of the ingredients. Boil filtered water and pour into the pan. Bring to a boil.

Step 6

Step 6
Soak the pre-washed mung beans for 30 minutes. Then drain the water and add it to the pan. Reduce heat to low and cook covered, stirring occasionally to prevent bottom from burning, until mung bean grains begin to pop, about 40 minutes. It may take a little more or a little less time.

Step 7

Step 7
Rinse the rice first and soak in cold water for 20 minutes. Then drain the water and add to the pan.

Step 8

Step 8
Add salt to taste and to give the dish an oriental touch, be sure to add cumin (or cumin) and ground dried coriander. Stir the mashkichiri and simmer for another 10-15 minutes.

Step 9

Step 9
Mashkichiri is a traditional thick porridge with meat. The appropriate consistency — almost completely boiled. As soon as the rice becomes soft, turn off the heat and leave to steep for about 15 minutes with the lid closed. Serve the dish hot.

Additional rubrics

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