A dish of mung beans and rice with meat. Rice with mung bean and spices
Views: 3260Mosh palov, or Pilaf with mash, is one of the varieties of Uzbek pilaf. By the way, in Uzbekistan, according to various estimates, there are from 40 to 60 types of pilaf. Of course, the most famous and popular, especially outside of Uzbekistan, are classic types pilaf, or, as they are called, “basic”, for example, Devzira pilaf (Fergana style pilaf), which consist only of rice, preferably the best (red Devzira), meat (preferably lamb), vegetables ( onion, carrot). The remaining types of pilaf are variations of the classic options. For example, pilafs with meat substitutes (chicken, sausage, game, chicken or quail eggs, dolma, meatballs and even fish). Or with other vegetables instead of carrots (turnips, radishes, beets and whatever else comes to hand), or with rice substitutes (noodles, pasta, wheat and even buckwheat). Melted fat tail fat is replaced with vegetable oil, for example, cottonseed oil. There are mixed pilafs, when legumes (for example, mung beans, chickpeas, peas or beans) are used in addition to rice. There are even sweet types of pilaf - with fruits (berries or dried fruits).
We offer a version of classic pilaf with the addition of mung bean. This type of pilaf can be considered everyday. Mung bean pilaf is prepared almost the same way as the famous one Fergana style pilaf (Devzira pilaf)
, only the amount of rice is taken less and mung beans are added. Lamb is preferable as meat for pilaf with mung bean, although beef will also work well. Fat tail fat can be replaced with cottonseed oil. And instead of expensive red Devzira, they take simpler and cheaper rice, for example, bright Devzira. The pilaf turns out to be satisfying and less expensive than Fergana-style pilaf. It is difficult to argue with the point of view that Fergana-style pilaf is the most delicious. But even in everyday life, people prepare their everyday food more simply than their holiday food. And pilaf with mash, although less bright, is nevertheless not much inferior to the recognized leader among Uzbek pilafs. It’s worth a try, maybe this type of pilaf is most suitable for your family?
Ingredients (for 4-5 people):
Meat (lamb, beef) - 500 g,
. mung bean- 100 g,
. rice (bright devzira or any other smooth rice) - 350 g,
. carrots - 400 g,
. onions - 125 g,
. vegetable oil (egcotton) - 125 g,
. dried barberry- 1 tbsp,
. cumin- 1 tsp. (or to taste)
. ground black pepper - 0.5 tsp. (or to taste)
. red chili flakes (coarsely ground)- 0.5 tsp. (or to taste)
. ground coriander- 1 tsp. (or to taste)
. salt - 1 tbsp.
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The recipe for this pilaf differs from other pilafs only in that in addition to rice, the pilaf contains mung bean. These beans are quite hard, and to use them in pilaf they need to be soaked 24 hours in advance. |
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The next day, the mung bean will swell (tiny sprouts may even appear). Select unswollen beans and remove them. |
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Next you can do the rice. Pilaf with mung bean is an everyday pilaf, and it is prepared from inexpensive pilaf rice, which is what light devzira is. And such (everyday) pilafs are most often prepared not with melted fat tail fat, but with vegetable oil and, again, most often with cottonseed oil. |
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Peel the onion (an essential component of Uzbek pilaf) and cut into thin half rings, about 0.5 cm. |
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Wash the carrots (an essential component of Uzbek pilaf), peel the top layer (like potatoes) and cut into strips, not large or thick, something about 0.5 cm wide, no more. Carrots should not be taken at milky ripeness, sweet and juicy, but ripe and strong. Some pilaf cooks say that pilaf needs yellow carrots, others say red ones are better. We take what we have, strong red carrots. |
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Rinse the meat, pat dry with a paper towel and cut into small pieces, say the size of a hazelnut (hazelnut or hazel). Lean beef or lamb is suitable as meat (it is preferable). |
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No fat Uzbek pilaf don't cook. The best fat for pilaf is rendered fat tail fat. But, as mentioned above, this is not a cheap product, and everyday pilaf can be prepared with cottonseed oil. Place a clean cauldron on the stove, pour cottonseed oil into it and turn the heat underneath to maximum. Heat the oil until it produces a whitish haze. |
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And now you can start preparing zirvak - this is the name of the gravy in which pilaf is cooked. Meat, onions and carrots are fried in oil. Then water, spices and salt are added. |
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And here there is a controversial point - some cooks say that you first need to fry the pieces of meat until brown and then fry the onions. Others believe that it is better for kovurma pilaf (fried pilaf) to first fry the onion, and then fry the meat, and not until brown, but until lightly fried. The juices of the meat will enrich the taste of the pilaf, and the stewed pieces of meat will not look overcooked in the pilaf. We also join the supporters of this option for preparing zirvak. First the onions and then the meat. Let the fat warm up a little more (still on maximum heat) and add the onion to it. Fry the onion, stirring occasionally, until deeply browned. By the way, this will take some time, 10 minutes or even more. In 10 minutes in a regular frying pan, the onion will burn to charcoal. Frying onions helps color the rice; you should not overcook the onions, as the pilaf may taste bitter. |
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Now we put pieces of lean lamb (or beef) into the cauldron and continue to fry further (at maximum heat) for about 3-5 minutes, then you need to mix the contents of the cauldron (this will allow you not to lose the temperature of the oil). As mentioned above, the meat should be lightly fried. |
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Add carrot sticks to the cauldron and let them warm up for 2-3 minutes. Fry until elastic and half cooked. You can stir the contents of the cauldron, but carefully so as not to break the carrot sticks. |
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Add to the cauldron cold water in such an amount that it covers the contents of the cauldron, and bring the liquid to a boil. Reduce the heat until the zirvak barely simmers. |
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Add cumin, ground coriander, ground black pepper, red chili flakes, barberry and salt to the cauldron and simmer over low heat for 20-25 minutes. After time has passed, taste the broth. It should taste like vegetables, seasonings, and meat. If necessary, add salt to the pilaf; zirvak should taste a little saltier than regular food. Rice and mung bean will absorb some of the salt. |
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Now it's time to put rice and mung beans into the cauldron. The rice is already soaked, drain the water and rinse it again. The rice is almost snow-white, with a pearlescent tint. Although light devzira is the cheapest pilaf rice, it is nevertheless a good rice for pilaf. |
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Add mung beans to the rice and mix the rice and beans. |
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Under the cauldron, increase the heat to maximum and load the rice-mash mixture into the cauldron, carefully level it in the cauldron with a slotted spoon. |
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And, if necessary, add hot water from the kettle in such a way that it covers the rice and is about 1 cm above the rice level. If in the future it turns out that there is not enough water, you can add it a little. This is not advisable, but it is possible; in any case, it is better than burnt pilaf. |
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Wait for the liquid to boil intensely; this will facilitate greater absorption of zirvak by the rice. The zirvak should boil evenly over the entire surface. Do not cover the cauldron with a lid. Wait for the water to boil. There is no need to stir the rice. |
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After some time, the water has evaporated, at least most of it, and the rice and mung bean are almost cooked; if you try them, the rice should be slightly hard, but without a crunch, and the mung bean should already be soft. |
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Using a slotted spoon, carefully scoop the rice from the edges of the cauldron towards the middle. Using a wooden stick (for example, for sushi), we make several punctures in the rice to the bottom (so that steam escapes). Cover the cauldron with a lid, turn on the smallest fire under the cauldron and continue cooking the pilaf for about 15-20 minutes. |
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Open the lid and admire the result of your labors. Turn off the fire under the cauldron. |
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Gently mix the pilaf, cover with a lid and leave to stand for 5-10 minutes. |
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We place the finished pilaf on a round serving dish, the Uzbeks call it lyagan. The result is a wonderful, aromatic, crumbly Uzbek pilaf, in which rice is interspersed with mung bean. Mung beans give this pilaf extra richness. |
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Calories: 1675
Proteins/100g: 8
Carbohydrates/100g: 40
Quite rightly, one could call this dish, but dietary: instead of meat, the healthiest vegetable protein, which is mung beans, is used for cooking.
Women need to consume rice with mung bean regularly, so you can maintain health and beauty until old age, because mung bean is a real magician for the body. Its cleansing properties have long been known; it cleanses the intestines from pathogenic microbes, filling it useful substances, and blood vessels, simultaneously strengthening them, and with regular consumption of mung bean, even cholesterol plaques disappear.
Beneficial features The number of green mung beans can be listed for a very long time, the main thing is, without delaying until later, take care of your health right now and prepare such a healthy delicacy for yourself and your loved ones.
Even children eat this dietary dish - rice with mung bean - with great pleasure, which is very important for us parents, because to instill proper eating habits, which in the future will become the key to the health of our children.
The second dish with green beans, appetizing and healthy, among other things, is also prepared quite quickly and simply, from those food products that we always have “at hand”. It is also important to be able to present the prepared dish beautifully, which we tried to do, as can be seen in the photo, but it should be noted that when mixed, it is also bright and colorful.
Ingredients:
- green mung beans – 150 g,
- green green beans– 100 g,
- rice – 200 g,
- carrots – 1 large,
- onion – 1 pc.,
- salt,
- hot pepper,
- Unrefined sunflower oil – 2 tbsp.,
- Refined sunflower oil – 1 tbsp.
How to cook at home
Mung beans must be soaked before boiling, if you are sure that you have young green beans, then just keep them in water for an hour, otherwise, soak the mung beans like regular beans, i.e. for eight hours or overnight.
After the mung bean has been in the water for a sufficient time, change the water and put the container on the fire, boil the mung bean until tender, this will take about thirty minutes. Ten minutes before the beans are expected to be ready, in other words, at the end of cooking, add green beans to the mung beans, or you can use frozen ones.
After the end of cooking, when both mung beans and green beans have been brought to the required softness, drain the water, or put the contents in a colander to thoroughly remove moisture. If you do this while hot, then after draining the water, the beans will also dry out, which will add to the preparedness. crumbly pilaf. 
Simultaneously with the preparation of mung bean, boil and wash the rice in three changes of water; this is necessary in order to thoroughly rinse the surface of the grains from rice dust, which will not allow the rice to appear in the finished dish in a rather crumbly form. When boiling rice, do not forget to salt it, and try not to overdo it with water, we need rice with mung bean crumbly, in extreme cases, it is better to add a little water later. 
So, mung beans and rice are boiled separately, and we prepare the vegetable frying: we peel the onions and carrots and finely chop them into cubes, then fry them in refined sunflower oil. 
If all the ingredients for the second course with rice and green mung beans are prepared, then you can serve it to the table, for which you can simply mix them in one container and add pepper and unrefined sunflower oil, as the richest source of unsaturated fatty acids and vitamin E. 
But, if you wish, you can submit dietary dish with rice and mung bean in another version, for example, all the ingredients separately - this trend in cooking is now very fashionable, and that’s what we did in this master class. 
We placed the rice in a greased unrefined sunflower oil bowl, and there it was compacted with a round bowl, then turned over onto a serving plate and sprinkled with hot pepper.
The remaining ingredients were laid out nearby in the form of a stylized flower. Now let's serve! Bon appetit!
Mung bean, unfortunately, is not the most popular variety of legumes. It tastes very vaguely like some types of beans and very, very vaguely like peas. Some managed to detect a nutty taste in it, but I don’t know, I didn’t notice it.
You can cook mung beans in the same way as regular beans or peas: cook soups, side dishes with it, even add it to salads. But the most common way to prepare mung bean is mung bean porridge, perhaps familiar to you as mashkichiri or “mashkina porridge”. It is very simple to make and requires a minimum of ingredients. Shall we begin?
Ingredients:
- mash - 0.5 tbsp. (glass - 250 ml),
- round rice - 0.5 tbsp.,
- onion - 1 large head,
- vegetable oil or margarine - according to preference,
- green onions - for serving (optional)
- salt - 1 tsp. with a slide.
How to cook lean mung bean porridge
- To prepare masha porridge, you will definitely need a thick-walled saucepan or frying pan. Wash the mung beans until clear water and pour cold water- 2 glasses. Place the saucepan on the stove and cook the mung beans over medium heat for 30 minutes. after boiling.
- Next, rinse the rice until it is clean and add it to the mung bean. Add another 1 tbsp. water, add some salt to the porridge and leave to cook until the liquid evaporates.
- In general, the porridge is almost ready. All that remains is to fry it so that it is not completely dry. To do this, take an onion, cut it into cubes (the size of the cubes is at your discretion) and fry in oil.
- Add the fried onion to the porridge, mix and serve!
Note:
If you don’t care about cooking specifically Lenten version, you can add both other vegetables and meat to the onion when overcooked.
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