Mashkichiri in Uzbek

Step-by-step cooking

1. Step 1:

   

   Red meat is suitable for mashkichiri: beef or lamb fillet. Wash the meat and cut into medium pieces.

2. Step 2:

   

   Mashkichiri is traditionally cooked in a cauldron, but you can also use a deep frying pan with a non-stick coating. Heat the frying pan over high heat, pour in the oil and warm it up. Reduce the heat to medium and fry the meat until golden brown on all sides.

3. Step 3:

   

   While the meat is being fried, prepare the onion. Peel it and chop it into thin half rings. Add to the pan. Fry for a couple of minutes.

4. Step 4:

   

   Cooking the next vegetable - carrots. Wash it and clean it. Cut into thin strips and add to the pan.

5. Step 5:

   

   Wash and peel the potatoes. Cut into medium cubes and add to the rest of the ingredients.

7. Step 6:

   

   Pour all the filtered water into the pan, bring it to a boil. Mash must be pre-rinsed under the tap, then add it to the pan. Reduce the heat to a minimum and simmer the dish until the masha grains begin to burst. Everyone's cooking time will vary, due to the peculiarities of technology and equipment. My mash stewed for almost forty minutes. Periodically stirring the dish during stewing is mandatory.

8. Step 7:

   

   And only after that you can add the round-grain rice washed to clear water.

9. Step 8:

   

   Salt the dish to taste and be sure to add such a spice as cumin (or cumin). She just has a stunning oriental aroma and taste. And also dried coriander. Stir in the mashkichiri and simmer for another 10-12 minutes.

10. Step 9:

    

    Mashkichiri is a kind of thick porridge with meat. The consistency should be appropriate, almost completely boiled. The readiness of mashkichiri is determined by the readiness of rice and the evaporation of moisture from the bottom of the pan. Serve the dish hot.