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.
I mentioned having 1-2L of water handy and I also mentioned that Moshkichiri can get a little tricky to cook. The trick comes in as density of the ingredients while it is cooking. 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 the pot, 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.