Uzbek masha porridge with meat recipe. Mash porridge

How to cook Uzbek mashkichiri

First of all, you need to soak the mung beans in water for several hours in advance. It's better to leave it like that overnight. You may even have to add water, as it will greatly increase in size. It should be the same size and green. If necessary, sort it out from spoiled grains.

Also for the dish you will need the least expensive meat. They prepare a dish from shanks, neck and even beef tail. But today, quite by accident, I ended up with a small piece of pulp, which I did not chop into large pieces.

As is customary in Uzbek cuisine, we will cook in a cauldron and first heat the vegetable oil in it very hot. If you have lamb tail or other animal fat, feel free to render it and cook with it.

Add the chopped onion into the oil.

There should be a lot of onions. If we were using meat on the bone, we would fry it first, and only then add the onion.

Fry the onion over medium heat and stir it constantly. There is no need to rush here and we will spend about 30 minutes on this process. When it turns into a jelly state, we will move on to the next ingredient.

And the next ingredient is to add meat to the cauldron.

The onion has almost dissolved and given all its aroma to the oil and meat. It's time to add diced carrots, and season with salt and pepper. Although not all Uzbek families use crumbly pepper and most often add chilli pepper, but later, when the zirvak is cooked.

The size of carrots is determined by the size of the boiled mung bean and most often it is a cube with a side of up to 1 cm.

To balance the taste of the dish and add color to it, add a couple of tablespoons of good tomato paste.

When the carrots change color from red to orange, fill the entire contents of the cauldron with boiling water. In order to cook mung beans and one cup of rice you will need about 2.5 liters of water. Boiling water will not reduce the temperature in the cauldron and the cooking process will not stop for a minute.

Let's taste the salt and be sure to adjust it to your taste. If you want it to be spicier, add chili pepper. Now our task is to prepare a rich and tasty zirvak and it will take about 20 minutes.

Next, add the soaked mung bean. It will take about 30 minutes to prepare. There is no need to cover the cauldron and no need to add heat, the boiling should not be strong. The zirvak should be absorbed into the mung bean and rice, which we will add a little later.

When the mung beans are sufficiently saturated with water, maybe even bursting, we put a glass of rice into the cauldron, the most ordinary one, not expensive and not steamed. If it is clean, then you can fill it straight from the pack.

Now periodically stir to the very bottom and do not let the mashkichiri burn. I added a couple of bay leaves for flavor, but this is not at all necessary.

After just a few minutes, the water becomes less and less and the dish begins to transform.

Cook until the water has completely evaporated until you get porridge.

We don’t let the finished mashkichiri steep, but immediately bring it to the table. You need to spread it on a wide dish in a thin layer and always with pickled onions and herbs.

If you, like me, are a big fan of Uzbek dishes, then be sure to repeat this recipe at home. I am sure that all your efforts will be appreciated.

Save

I cooked)

Estimate

Mashkichiri is an Uzbek traditional dish, which is, excuse the rhyme, mung bean porridge. The word mashkichiri itself is translated as mung bean porridge. Let's cook!

Mash porridge

Mung beans (green beans) 200 grams
Basmati rice (long grain) 300 grams
Onions 2–3 pieces
Vegetable oil 3–4 tablespoons
Purified water 800 milliliters
Salt to taste
Porridge spices (e.g. Berber Blend: cumin, black pepper, cardamom, fenugreek, coriander, allspice, cloves, ginger, turmeric, paprika and cinnamon) to taste

Asian, Eastern cuisine

Print list

Products not suitable? Choose a similar recipe from others!

Inventory:

Kitchen knife, cutting board, paper kitchen towels, tablespoon, colander, stove, bowl - 2 pieces, deep cauldron with lid, wooden kitchen spoon, plate.

To begin with, we sort through the rice and mung bean, simultaneously removing any kind of litter. After that, pour them into a colander one by one, rinse thoroughly under running cold running water, leave each type in the sink for 4-5 minutes to drain off excess liquid, and place in separate bowls. Now, using a sharp kitchen knife, peel the onions. Next, we wash the vegetable, dry it with paper kitchen towels, place it on a cutting board and cut it into cubes, strips, quarters, rings or half rings. Then we lay out the remaining ingredients that will be needed to prepare the dish on the kitchen table and proceed to the next step. Place a deep frying pan or cauldron with vegetable oil on medium heat. After a few minutes, add the chopped onion to the heated fat and fry it until soft and golden brown, stirring vigorously with a wooden kitchen spoon. As soon as the vegetable is browned, fill it with the required amount of purified water and add the mung bean that has already dried out.

Description of preparation:

Uzbek national cuisine gave the world not only the legendary pilaf, but also another, less popular, but no less tasty dish - mashkichiri, or mung bean porridge. According to my good Uzbek friend, there are about as many options for preparing mashkichiri in Uzbekistan as there are ways to prepare borscht in Ukraine. One way or another, the constants are mung bean, rice and meat, and the meat can be either lamb or beef.

A traditional Uzbek dish, it is prepared almost like pilaf, but does not require such refined technique and, in my opinion, is much tastier!

Mash - 1 stack.
Rice (I used Krasnodar) - 1 cup.
Meat (beef, lamb) - 400 g
Onion (large) - 1 pc.
Carrots - 2 pcs.
Vegetable oil
Salt
Bell pepper (dried)
Zira
Barberry
Basil (dried)
Garlic - 2 teeth.

Masha porridge with rice recipe with photo

Cooking difficulty: Medium

Cooking time: up to 1.5 hours

Number of servings: 2 servings

Type of dish: Main courses

Calorie content: 142 kcal

Protein: 5g / Fat: 6g / Carbohydrates: 16g

Mash porridge with rice is a very popular dish in Central Asia. It is prepared quite often. Mung bean is a very nutritious and healthy product and the porridge made from it turns out very tasty. Rice goes harmoniously with mung bean and gives the dish a zest. Mash porridge with rice is prepared with or without meat. Today I will cook lean porridge. By the way, people who fast or vegetarians can take note of the recipe for this dish. The only thing they will have to replace is butter with vegetable oil. I suggest you start cooking. First, let's prepare mung bean and rice. They should be sorted out, as sometimes small pebbles come across.

Prepare carrots and a small head of onion from vegetables. Grate the carrots on a coarse grater, peel the onion and cut into small cubes.

In a saucepan or small cauldron, melt a piece of butter and fry the vegetables until soft. I fry the carrots and onions at the same time. But you can first fry the onion for a couple of minutes and add carrots to it. If you decide to cook porridge with meat, you will first need to fry the meat, and then only the vegetables.

Rinse the mung bean well under running water and add it to the vegetables (you can soak the mung bean first, which will shorten its cooking time slightly). Fry it for a couple of minutes.

Add approximately 150 ml of boiled water.

Step-by-step cooking recipe

This porridge can be prepared with or without meat.

The cooking process remains the same, only the meat cubes are fried first and then the vegetables are added.

Prepare vegetables for frying by finely chopping them first.

Pour oil into a heated cauldron. Fry onions, carrots, peppers and garlic.

When the vegetables are fried, add tomato paste and pour boiling water.

Sort out the mung bean, as there may be pebbles in it. Rinse in water and place in boiling vegetable broth. The water should completely cover it.

The mung bean should be cooked until its shell bursts.

Now we throw the washed rice into the mung beans, add boiling water,

add Vegeta (or salt) and continue to cook over moderate heat, remembering to stir occasionally.

When the water has boiled a little, add the diced potatoes.

The porridge must be stirred constantly to avoid burning.

If the rice is still damp, you need to add water.

After the porridge is ready, let it stand on the turned off stove for 10-15 minutes.

home
Recipes
Forum
Blogs
Photo galleries
Dictionary

Meat
onion
carrot
mung bean
rice
salt
spices.

Ingredients: meat (lamb) - 500 gr. onion - 300 gr. (2 pcs.) carrots - 200 gr. (2 pcs.) mash - 150 gr. rice - 250 gr. garlic - 2-3 cloves salt, spices - a pinch (ground black pepper, turmeric, cumin - do not confuse with cumin) oil (vegetable) - 150g.

Rinse the mung bean and rice (in different dishes) and cover with cold water. Cut the meat into pieces (2x2), lightly fry, add garlic and spices. After 1-2 minutes, add chopped onion, carrots and fry until golden brown. Pour water (2-3 mm above the meat level) and simmer covered for about 40 minutes. Add mung bean and cook until half cooked (about 40 minutes), adding water if necessary. Add rice, salt and cook for another 20 minutes (rice and mung bean should be well cooked!).

Recent Entries
Archive
Friends
personal information
Memories

Mash porridge with rice. Ingredients: mung bean, short grain rice, onion

1 hour and 30 minutes

Mash porridge with rice. It is not only very tasty, but also very healthy. Mung bean lowers cholesterol and blood sugar levels and has a diuretic effect. Strengthens the cardiovascular system. For those who are fasting, this dish will come in handy.

Recipe competition “Cooking at home with National”

To the cookbook

With imagesWithout images

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

Add to shopping list

photo reports for the recipe0

There are no photos of this recipe yet.

Lent has begun, and we will have mash porridge with vegetable oil.

My mash. There is no need to pre-soak.

Fry the onion in a cauldron or thick-bottomed pan.

Add mung beans to the fried onions.

Mix onions and mung beans.

Add boiled water to the mung bean with onions. Cook the mung bean for about 20 minutes with the lid closed.

After about 20 minutes the mung beans will burst. Now add the washed rice.

Salt to taste. Cook the rice and mung bean for about 15 more minutes.

Mung beans and rice are almost ready. Mix the porridge. Add cumin to taste. Cook together with the cumin for another 5 minutes. Turn off the fire. And let the porridge brew for 15 - 20 minutes. Lenten porridge is ready.

You can add sun-dried tomatoes to the porridge, this is a matter of taste. Bon appetit!

Note:

If it is not important for you to prepare a lean version, you can add both other vegetables and meat to the onion.

Flatbread a la FOCACCIA WITH PESTO.
Recipe with photo and video Flatbread a la focaccia with basil will serve as an excellent addition to soup or main dish as bread. And this is a completely independent delicious pastry, similar to pizza.
Delicious vitamin-rich raw beet salad with nuts.
Raw beet salad. Recipe with photos and videos Try this wonderful vitamin salad made from raw beets with carrots and nuts. It is ideal for winter and early spring, when fresh vegetables are so scarce!
Tarte Tatin with apples.
Vegan (lenten) pie with apples on shortcrust pastry. Recipe with photos and video Tarte Tatin or upside-down pie is one of my favorite recipes. This is a chic French pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your holiday table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!
Vegan soup!
“Fish” soup without fish. Lenten recipe with photos and videos Today we have a recipe for an unusual vegan soup - fish soup without fish. For me this is just a delicious dish. But many say that it really looks like fish soup.
Creamy pumpkin and apple soup with rice.
Recipe with PHOTO AND VIDEO I suggest you prepare an unusual creamy soup from baked pumpkin with apples. Yes, yes, exactly soup with apples! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I grew portioned pumpkins of the variety...
Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara.
Recipe with photos and videos Cooking vegan (lenten) ravioli with herbs. My daughter called this dish Travioli - after all, the filling contains grass :) Initially, I was inspired by the recipe for Uzbek dumplings with herbs kuk chuchvara, but I decided to modify the recipe in the direction of speeding it up. Making dumplings takes too long, but cutting out ravioli is much faster!

Mung bean porridge with tomatoes turns out thick, rich, satisfying and nutritious. These small legumes contain a considerable amount of vegetable protein, so the dish can easily serve as a full meal, filling you for a long time.

The taste of mung bean is between regular peas (from which we cook porridge or add to soups) and sweet green peas. If you soak the mung bean in advance, 3-4 hours before cooking, it will cook very quickly, in 10-15 minutes. Soaking overnight is not recommended, as the beans begin to sprout, and this affects the taste of the cooked food. But fresh sprouts are tasty and healthy; they can be added to salads or smoothies.

Here comes one of the most delicious moong dal recipes with rice.

Ingredients:

0.5 cups of dry mung bean (soak in advance for 4-6 hours)
1 ripe tomato
1 clove of garlic
1 tbsp. l. vegetable oil
salt to taste

With mushrooms and bell peppers

Mung bean dishes, the recipes (simple and tasty) of which are presented here, can be supplemented with mushrooms and bell peppers.

Composition of ingredients

To prepare this dish you will need the following set of ingredients:

1 tbsp. Masha;
500 g mushrooms;
300 g bell pepper;
1/2 tbsp. rice;
2 onions;
3 cloves of garlic;
1 tsp. turmeric;
3 tbsp. l. olive oil;
1 tsp. caraway;
1.5 tbsp. water;
1 tsp. cumin;
table salt.

Step-by-step cooking process

Step-by-step cooking instructions:

The first thing you need to do is peel the garlic, wash it, chop it into cubes, grease the multicooker bowl with oil, turn on the “Frying” program, place the onion in it and fry for 5 minutes.
Then you need to rinse the mushrooms in cool water, peel them, cut them into small pieces, wash them, remove seeds with partitions, cut them into cubes, put them in a bowl along with the mushrooms, mix and fry for 7 minutes.
Next, you need to rinse the rice several times.
Sort out the mung bean, wash it, pour the rice with mung bean and spices into the multicooker bowl, mix thoroughly, run the “Pilaf” program and cook. Then you need to add the required amount of table salt, mix, start the “Warming” program and wait 5 minutes.

With garlic

Mung bean dishes, the recipes (simple and tasty) of which are presented here, can be supplemented with garlic.

Mung bean dishes. Recipe for cooking with garlic.

Preparation next.

Composition of ingredients

To prepare mung bean with garlic you will need the following ingredients:

1 tbsp. Masha;
1 onion;
1 carrot;
2 tbsp. l. sunflower oil;
4 cloves of garlic;
1/2 tsp. dried corinder;
15 g parsley;
1/2 tsp. table salt.

Step-by-step cooking process

Step-by-step cooking instructions:

Before starting cooking, you will need to pour the mung bean into a bowl and fill it with warm water for about 2 hours, during which time the grains should swell. After the mung beans, you can pour them into a colander and rinse with cool water.
Next, you need to peel the onion and carrots, chop the carrots into straw, and cut the onion into half rings. You can pour sunflower oil into the multicooker bowl, add chopped vegetables and fry them in the “Fry” mode for about 7 – 8 minutes.
Now you can add table salt to the vegetable frying, add coriander and add the swollen mung bean. The ingredients must be mixed and poured with 3 tbsp. water, the multicooker should be switched to the “Pilaf” mode and continue cooking the dish for about 20 - 25 minutes. Once the water has evaporated, you should try a few mung beans. If the beans are still hard, you can add a little more water and cook until the beans are soft.
While the beans are boiling, you will need to peel the garlic cloves, finely chop them along with the parsley and add to the prepared mung bean, mix thoroughly and place the dish on portioned plates.