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Mashkichiri in Uzbek

Uzbek Mashkichiri

Mung beans, rice, and potatoes simmered with vegetables, spices, and meat. I never expected it to come out this delicious! The combination was new to us, and it turned into a real hit — my guests asked me for the recipe!

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Beef fillet (Can be swapped for lamb)

200

Onion (Use medium-sized vegetables)

Carrot

Potatoes

Sunflower oil

Rice (Short-grain)

100

Mung beans (mash)

120

Salt

Ground coriander

0.5

Cumin (zira)

0.5

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 22 % 4 g

Carbohydrates 56 % 10 g

93 kcal

GI: 36 / 36 / 27

Cooking method

Step 1:

Red meat works best for mashkichiri — beef or lamb fillet. Rinse the meat and cut it into medium pieces.
Step 2:

Mashkichiri is traditionally cooked in a kazan (a heavy cast-iron cauldron), but a deep nonstick skillet works just fine. Heat the skillet over high heat, add the oil, and let it warm through. Lower the heat to medium and brown the meat on all sides.
Step 3:

While the meat browns, prep the onion. Peel it and slice it into thin half-moons. Add it to the skillet and cook for a couple of minutes.
Step 4:

Next comes the carrot. Wash and peel it, cut it into thin matchsticks, and add it to the skillet.
Step 5:

Wash and peel the potatoes. Cut them into medium dice and add them to the rest.
Step 6:

Pour in all the water and bring it to a boil. Rinse the mung beans under the tap first, then stir them in. Lower the heat to a gentle simmer and cook until the mung beans start to burst. Cooking time varies with your pan and stove — mine took almost 40 minutes. Be sure to stir the dish now and then as it simmers.
Step 7:

Only then stir in the short-grain rice, rinsed until the water runs clear.
Step 8:

Season with salt to taste, and don't skip the cumin (zira) — it lends an incredible warm, earthy aroma and flavor. Add the ground coriander too. Stir the mashkichiri and simmer for another 10–12 minutes.
Step 9:

Mashkichiri is essentially a thick, savory porridge with meat. The texture should match that — cooked down until almost completely soft. It's done when the rice is tender and the liquid has cooked away from the bottom of the pan. Serve hot.

I made this mashkichiri for an Uzbek-themed dinner.
I served it garnished with fresh herbs, alongside achik-chuchuk — a simple Uzbek salad of peeled ripe tomatoes and sweet onion.
This dish tastes far better than it looks. Yes, it looks like plain porridge — no offense to my Uzbek friends! — but the flavor is another story entirely: layered, gently sweet and spiced, altogether that warm Central Asian character. You just can't stop eating it.
Enjoy!