Uzbekistan
Mashkichiri with beef
A hearty dish of mung beans, rice and beef neck.
- Cuisine
- Uzbek cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Medium
- Prep
- 10 min
- Cooking
- 70 min
- Total
- 80 min
Recipe
A hearty dish of mung beans, rice and beef neck.
Practical cooking
Ingredients
4 servings
Ingredients
- 500 g beef neck
- 250 g dry mung beans
- 150 g rice
- 2 onions
- 2 carrots
- 3 garlic cloves
- 4 tbsp vegetable oil
- 1¼ tsp ground cumin
- ½ tsp ground coriander (optional)
- to taste salt
- to taste black pepper
- 1.2 l water (more as needed)
Nutrition per serving
- Energy
- 766 kcal3201 kJ
- Fat
- 31.2 g
- Saturated fat
- 9.2 g
- Carbohydrates
- 79.2 g
- Sugars
- 8.0 g
- Fibre
- 12.7 g
- Protein
- 43.9 g
- Salt
- 1.8 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Livsmedelsverket · Livsmedelsdatabasen 2026-07-01 · CC BY 4.0 · Attribution
Cook flow
Instructions
Total: 80 min
- 1
Method
Prepare the ingredients
Rinse the mung beans and rice; the beans may optionally be soaked for 1–2 hours beforehand. Cut the beef into small cubes and chop the onion and carrots.
Brown the beef and vegetables
Brown the beef in oil for 6–8 minutes. Add the onion and cook for 8–10 minutes, then add the carrots and cook for 5 minutes. Briefly stir in the cumin, pepper, garlic and optional coriander.
Cook the mung beans
Add the mung beans and the water listed in the ingredients. Season lightly and simmer for 30–40 minutes until the beans begin to soften, adding water if needed.
Add the rice
Stir in the rice and cook for 15–20 minutes until the rice is tender, stirring occasionally. Adjust the seasoning and consistency, then rest covered for 10 minutes. According to preference, the grains can be more separate and drier, or softer and porridge-like.
Refine
Tips and variations
After cooking
Storage and serving
Knowledge graph