Mash porridge

First of all, we will prepare the products, for which:

- wash the meat thoroughly, then dry the excess moisture with kitchen paper towels. Next, cut the meat into small pieces;

- peel the onion and cut into small cubes;

- peel the garlic cloves, which we chop finely with a knife;

- wash and peel the carrots, then three of them on a coarse grater;

- wash and dry the tomatoes, then cut them into small pieces;

- mash and rice are thoroughly washed to clear water.

We will cook porridge from masha in a cauldron. If there is no cauldron, it can be replaced with a roomy frying pan with a thick bottom or, for example, a duck house. We put the cauldron on a high fire, add vegetable and ghee oil to it. We heat them, and then put the chopped meat in the cauldron. Fry the meat, stirring, for 5 minutes. Next, add the onion to the meat and continue to cook them together, stirring from time to time. Fry the onion until golden.

Now reduce the heat to medium and put the chopped garlic in the cauldron, cook for 10 seconds and add tomatoes. Mix everything and cook for 5-6 minutes until tomatoes are soft. Next, add the grated carrots and fry all together for 2 minutes. During the frying process, do not forget to stir the contents of the cauldron so that it does not burn.

When this time has passed, pour ground cumin, ground black pepper and salt into the cauldron. Mix everything and pour out half of the specified amount of water. It should not be cold - boiling water is needed. Now add mash, bring the contents of the cauldron to a boil. After that, reduce the heat to a minimum and cook the mash porridge for 25-30 minutes. We close the lid.

Next, add rice to the cauldron, mix. We also add beans. Cook everything together until the rice and masha are ready. If there is not enough water, gradually add more. Do not forget to stir the porridge so that it does not burn. You also need to add boiling water. Cover the cauldron with a lid half, so that everything is cooked faster.

We cook porridge for another 15-20 minutes - mash and rice should become soft. You can turn off the heating earlier if you like when the rice is more crumbly or cook longer for more tenderness of the ingredients.

Ready-made porridge from masha can be supplemented with caramelized onions on top, but this is an optional step. We serve the mash porridge on the table hot.

Bon appetit!