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Moshkichiri

Name: Moshkichiri
Total time: 60 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 100g Mung beans, peeled and dried; 150g Rice; 200g Beef; 1 Onion; 1 Carrot; 1 tsp Cumin Seeds; 3 tbsp Vegetable Oil; 1L Water; 1 1/2 tsp Salt

Rice

⏱ 60 min

👥 Serves 4

Difficulty ⭐

A soft porridge-like dish of mung beans and rice cooked with meat, loved in the Fergana Valley.

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📖 The Story Behind This Dish

Moshkichiri means 'mung beans and rice' and is a home dish of the Fergana Valley in eastern Uzbekistan. Meat and onion are fried, then mung beans and rice are cooked in, ending up somewhere between porridge and a pilaf. It's gentle on the stomach and eaten when feeling unwell, too.

🌆 Where it's eaten: On the earthen floor of a Fergana farmhouse, a mother stirs a big pot of moshkichiri and hands bowls to the children waiting under the grapevines.

🥕 Ingredients (serves 4)

Mung beans, peeled and dried 100g
Rice 150g
Beef 200g
Onion 1
Carrot 1
Cumin Seeds 1 tsp
Vegetable Oil 3 tbsp
Water 1L
Salt 1 1/2 tsp

👩‍🍳 Instructions

Rinse the mung beans and soak in water for 2 hours.
Heat the oil in a pot and fry the diced beef, sliced onion, and julienned carrot.
Add the water and mung beans and simmer 20 minutes.
Add the rinsed rice, cumin, and salt and cook on low for 25 minutes, stirring now and then.
Add water if needed and finish as a soft porridge.
Cover and let stand 10 minutes.

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