Let me introduce you to Moshkichiri recipe. You read is exactly as it is written (m-o-sh-k-i-ch-i-ri). It is a very old Uzbek dish, which could probably be translated as Rustic Risotto. I have yet to meet a person who does not like this porridge. It has a risotto like texture, with beans perfectly simmered into perfection. The combination of vegetables, meat and beans works wonders in this dish. It may not look very appetizing from the photos. However, looks can be very deceiving.
It is not a complicated recipe. However, there are some points that I would want you to pay attention. Let’s get on with the Moshkichiri recipe, shall we?
This recipe yields about 10 servings and each serving has 276 calories. Most of the calories come from protein (16g), carbs (28g) fat(6g). For more nutritional information, refer to the bottom of the recipe.
You can always add a little more fat and turn it into a it and turn it into a Keto dish. I tend to go that route with caramelized onions in ghee. Delicious!
Ingredients:
- 1/2 Lamb or beef, diced
- 1 medium onion, diced
- 3 TBSP avocado oil (or liquid oil of your choice)
- 1 TBSP ghee (optional)
- 2 garlic cloves, chopped
- 2 TBSP crushed tomatoes
- 1 carrot, grated (or julienned)
- 1 tsp ground cumin
- 1/4 tsp black pepper
- 2 tsp salt, or to taste
- 1-2L Boiled water (see directions for details)
- 1 cup Mung beans, washed
- 1 cup Calrose rice (Baldo, Carnaroli, Botan, Parboiled will work, too)
- 1 cup Blackeyed peas (OPTIONAL. If dry, presoaked for couple of hours prior and boiled for 20 minutes. If canned, just drain the water)
Directions:
Note:
- I mentioned having 1-2L of water handy and I also mentioned that Moshkichiri can get a little tricky to cook. While all the ingredients are incorporated, the dish becomes a little dense. When you add all the beans and rice, they have the tendency of condensing on the top of the pot, creating a dry vacuum at the bottom of it, which in tern burns the bottom. To avoid that you will need to keep the heat on the lower side, mix moshkichiri periodically and incorporate water as needed after the initial addition of water.
Use either a pot or a skillet deep enough to accommodate all the ingredients listed above. Turn the heat on high and pour the oil. Follow it up with the diced 1/2 lb meat. Brown the meat for about 5 minutes. Add diced onions and fry everything well. This step gives your dish a nice, rich color.
Turn the heat down to medium. Add chopped garlic and crushed tomatoes. Saute for about 5-6 minutes or until tomatoes are nicely softened.
Combination of carrots and beans is just fantastic. Add grated carrots into the pot and saute for 2 minutes.
Add 1 tsp cumin, 1/4 tsp black pepper, 2 tsp salt. Pour half of the boiled water into the pot. It will all look like a very thin soup. This is totally normal. Beans and rice will soak up all the water, creating a porridge like look.
Add washed mung beans and boiled black-eyed peas. Once the soup comes to boil, simmer it until mung beans “open up”. See attached photo.
Add washed 1 cup of rice. With a ladle or a wooden spoon mix everything well. Let the soup simmer and cook the rice. Rice will soak up most of the water, add water as necessary to avoid the bottom from burning. Also, if there is not enough water in the pot, the porridge will not cook well. Extra water can always be boiled out. I half-cover the lid of the pot to let the beans and rice get nice and soft. I also like Moshkichiri on a much softer, almost like a pudding soft texture. In different regions of Uzbekistan, this dish is enjoyed in different textures. Play with it and see what you enjoy better. Cooking down the porridge takes the most time. Cook until the desired texture is met. Do not forget to mix the pot periodically to open up the pressure on the bottom of the pan.
We really, really enjoy Moshkichiri with caramelized onions, yogurt, fresh herbs and with garlic chili sauce. Find the combo that works for you and enjoy this delicious dish.
Let me know how this Moshkichiri recipe works for you. I am really looking forward for your feedback.
Moshkichiri Recipe
Ingredients
- 1/2 Lamb or beef diced
- 1 medium onion diced
- 3 TBSP avocado oil or liquid oil of your choice
- 1 TBSP ghee optional
- 2 garlic cloves chopped
- 2 TBSP crushed tomatoes
- 1 carrot grated (or julienned)
- 1 tsp ground cumin
- 1/4 tsp black pepper
- 2 tsp salt or to taste
- 1-2 L Boiled water see directions for details
- 1 cup Mung beans washed
- 1 cup Calrose rice Baldo, Carnaroli, Botan, Parboiled will work, too
- 1 cup Blackeyed peas OPTIONAL. If dry, presoaked for couple of hours prior and boiled for 20 minutes. If canned, just drain the water
Instructions
- Use either a pot or a skillet deep enough to accommodate all the ingredients listed above. Turn the heat on high and pour the oil. Follow it up with the diced 1/2 lb meat. Brown the meat for about 5 minutes. Add diced onions and fry everything well. This step gives your dish a nice, rich color.
- Turn the heat down to medium. Add the garlic and diced tomatoes. Saute for about 5-6 minutes or until tomatoes are nicely softened.
- Combination of carrots and beans is just fantastic. Add grated carrots into the pot and saute for 2 minutes.
- Add 1 tsp cumin, 1/4 tsp black pepper, 2 tsp salt. Pour half of the boiled water into the pot. It will all look like a very thin soup. This is totally normal. Beans and rice will soak up all the water, creating a porridge like look.
- Add washed mung beans and pre-boiled black-eyed peas. You can substitute raw black-eyed peas with canned ones. Once the soup comes to boil, simmer it until mung beans “open up”. See attached photo.
- Add washed 1 cup of rice. With a ladle or a wooden spoon mix everything well. Let the soup simmer and cook the rice. Rice will soak up most of the water, add water as necessary to avoid the bottom from burning. Also, if there is not enough water in the pot, the porridge will not cook well. Extra water can always be boiled out. I half-cover the lid of the pot to let the beans and rice get nice and soft. I also like Moshkichiri on a much softer, almost like a pudding soft texture. In different regions of Uzbekistan, this dish is enjoyed in different textures. Play with it and see what you enjoy better. Cooking down the porridge takes the most time. Cook until the desired texture is met. Do not forget to mix the pot periodically to open up the pressure on the bottom of the pan.
Thank u I love this, its not same here we dnt have the yummy mung beans only if we order from Uzbekistan maybe other countries have it in London we don’t even in Indian markets not the same lemons or even tomatoes no juicy veg like Uzbekistan or bread just the food ingridebts ain’t the same here
Indeed it’s very yammy.. And easy to make.
Thank u for sharing 😊
Great recipe, Beautiful pictures! Thank you for sharing!
The 1/2 Lam or beef diced, does this refer to 1/2 Kg? or 1/2 Cup? Thanks
Nick, thank you for bringing that to my attention. It is in pounds. So it should be a 1/2 lb. Which would be about a quarter of a kg. Technically it will make a little more than a cup. You can always add a little more meat. I will fix the recipe.