Mashkichiri of mash and rice with chicken fat

In the east, many people love mash for its nutritional value, but some do not like to mess around with its preparation for a long time, and therefore even forget about this legume culture. And in vain, because porridges and soups, especially with lamb, are in great demand in Central Asia, especially in India. It is believed that he is from there.

And if you still decided to cook, then let's get started:

1. First, let's deal with cereals. Mash is well washed through a sieve to get rid of invisible grains of sand. We also look well for the presence of pebbles, which is common, and at the same time we remove not beautiful grains. Then fill the mash with warm water for half, so that he drinks and breathes, and salt well.

2. Rinse the rice until transparent and also pour half of it with warm water. And now you can do everything else, and periodically do not forget to mix the cereals for uniform swelling, and also salt.

3. We put the cauldron on a calm fire, let it heat up, and send into it fat fat, cut into small cubes. It should not burn, just quietly melt out. Next, cut the lamb into medium pieces and send it to the fat.

4. The onion mode is diced and sent to the same place. And now we are starting to fry well, adding gas. Onion essential oils will soften the meat well, and you just need to wait for the golden color.

5. Carrots (I have yellow) and tomatoes are also diced and in a cauldron. Fry everything for another 5 minutes and send the garlic arrows. I would like to note that the ingredients in this line are not required, they are rather for multicoloration. And as soon as you have already liked the roast, you can transfer the mash together with the water into the cauldron.

6. And here the most important thing is to add the right amount of water! Add more (make boiling water in advance), so that the water comes out with the middle finger up, and wait for the boiling. Then turn the heat to a minimum and let the water barely boil under the closed lid. After 20-30 minutes, look, as soon as the mash breaks a little, then you can lay Fig.

7. After 20 minutes, open the lid and stir well, and at the same time evaporate the excess liquid, if available. Here you can vary the density yourself.

As you can see, nothing complicated, just a few nuances, and a delicious healthy dish is ready.