Pilaf with mash. How to cook pilaf with rice and mung bean Pilaf from mung bean

that are suitable for every day.

Pilaf with mung bean is an excellent dish for vegetarian pilaf lovers. We advise you to try to cook it even for those who absolutely cannot imagine pilaf without meat. After all, as you know, leguminous crops have long been considered “vegetable meat”. The combination of grains and legumes is almost ideal from the point of view of modern nutrition: protein from rice and legumes is absorbed by 80%.

In order to get pilaf, and not just rice with vegetables, you need to cook it in a cauldron or in a saucepan with a lid and thick walls. Rice should be from high-quality, non-overcooked varieties, brown if possible.

How to cook vegetarian pilaf with mung bean

Ingredients:

Rice - 1 1/2 tbsp.
Mash - 1/2 tbsp.
Onion - 1 pc.
Carrots - 2 pcs.
Zira, cumin, or seasoning for pilaf - 2 tsp.
Salt, black pepper - to taste
Head of garlic – 1/2 pcs.

Preparation:

Rinse the mung bean, add water to a small saucepan, add salt and cook for 25 minutes. Finely chop the onion, grate the carrots or cut into thin long slices. Lightly fry the onion in vegetable oil, add carrots. Cook for 5 minutes.

Add cumin or pilaf seasoning mixture, salt and pepper. Pour water, add a few cloves of garlic, let the water boil.

Add washed rice. Cook until almost no liquid remains. Pour the finished mung bean on top without stirring. Cook with the lid closed on low heat until the liquid is completely absorbed.

Serve with dill or green onions.

Have you already tried our new recipe in your own kitchen? We will be glad if you share your impressions and comments in the comments or in our group

Mosh palov, or Pilaf with mash, is one of the varieties of Uzbek pilaf. By the way, in Uzbekistan, according to various estimates, there are from 40 to 60 types of pilaf. Of course, the most famous and popular, especially outside of Uzbekistan, are the classic types of pilaf, or, as they are called, “basic”, for example, Devzira pilaf (Fergana style pilaf), which consist only of rice, preferably the best (red Devzira), meat (preferably lamb), vegetables (onions, carrots). The remaining types of pilaf are variations of the classic options. For example, pilaf with meat substitutes (chicken, sausage, game, chicken or quail eggs, dolma, meatballs and even fish). Or with other vegetables instead of carrots (turnips, radishes, beets and whatever else comes to hand), or with rice substitutes (noodles, pasta, wheat and even buckwheat). Melted fat tail fat is replaced with vegetable oil, for example, cottonseed oil. There are mixed pilafs, when legumes (for example, mung beans, chickpeas, peas or beans) are used in addition to rice. There are even sweet types of pilaf - with fruits (berries or dried fruits).
We offer a version of classic pilaf with the addition of mung bean. This type of pilaf can be considered everyday. Mung bean pilaf is prepared almost the same way as the famous one Fergana style pilaf (Devzira pilaf) , only the amount of rice is taken less and mung beans are added. Lamb is preferable as meat for pilaf with mung bean, although beef will also work well. Fat tail fat can be replaced with cottonseed oil. And instead of expensive red Devzira, they take simpler and cheaper rice, for example, bright Devzira. The pilaf turns out to be satisfying and less expensive than Fergana-style pilaf. It is difficult to argue with the point of view that Fergana-style pilaf is the most delicious. But even in everyday life, people prepare their everyday food more simply than their holiday food. And pilaf with mash, although less bright, is nevertheless not much inferior to the recognized leader among Uzbek pilafs. It’s worth a try, maybe this type of pilaf is most suitable for your family?

Ingredients (for 4-5 people):

Meat (lamb, beef) - 500 g,
. mung bean- 100 g,
. rice (bright devzira or any other smooth rice) - 350 g,
. carrots - 400 g,
. onions - 125 g,
. vegetable oil (egcotton) - 125 g,
. dried barberry- 1 tbsp,
. cumin- 1 tsp. (or to taste)
. ground black pepper - 0.5 tsp. (or to taste)
. red chili flakes (coarsely ground)- 0.5 tsp. (or to taste)
. ground coriander- 1 tsp. (or to taste)
. salt - 1 tbsp.

The recipe for this pilaf differs from other pilafs only in that in addition to rice, the pilaf contains mung bean. These beans are quite hard, and to use them in pilaf they need to be soaked 24 hours in advance. First you need to sort out the mung beans and remove small pebbles (they may well get caught). Then you need to take a flat dish, pour mung bean on it, level it so that the beans lie on the dish in one layer, and pour a little water so that the beans are half in the water or, more simply put, not completely covered with water. Then take a towel, wet it and place it on top of the mung bean. Add water to the towel from time to time.
The next day, the mung bean will swell (tiny sprouts may even appear). Select unswollen beans and remove them.
Next you can do the rice. Pilaf with mung bean is an everyday pilaf, and it is prepared from inexpensive pilaf rice, which is what light devzira is. And such (everyday) pilafs are most often prepared not with melted fat tail fat, but with vegetable oil and, again, most often with cottonseed oil. Since light devzira is unpolished rice, the grains of rice are covered with a layer of light powder, which is formed when rice groats are produced. This is due to the processing of grain after harvest. Rice groats are obtained in rice grinders, in which seed husks and light debris are husked (hulled). Unpolished rice retains more beneficial properties than polished rice, but it must be rinsed well under running water until the water becomes clear. Then soak the washed rice for 1.5 hours in warm water.
Peel the onion (an essential component of Uzbek pilaf) and cut into thin half rings, about 0.5 cm.
Wash the carrots (an essential component of Uzbek pilaf), peel the top layer (like potatoes) and cut into strips, not large or thick, something about 0.5 cm wide, no more. Carrots should not be taken at milky ripeness, sweet and juicy, but ripe and strong. Some pilaf cooks say that pilaf needs yellow carrots, others say red ones are better. We take what we have, strong red carrots.
Rinse the meat, pat dry with a paper towel and cut into small pieces, say the size of a hazelnut (hazelnut or hazel). Lean beef or lamb is suitable as meat (it is preferable).
Uzbek pilaf cannot be cooked without fat. The best fat for pilaf is rendered fat tail fat. But, as mentioned above, this is not a cheap product, and everyday pilaf can be prepared with cottonseed oil. Place a clean cauldron on the stove, pour cottonseed oil into it and turn the heat underneath to maximum. Heat the oil until it produces a whitish haze.
And now you can start preparing zirvak - this is the name of the gravy in which pilaf is cooked. Meat, onions and carrots are fried in oil. Then water, spices and salt are added. The oil is sufficiently heated, you can start. To add extra color to the rice, if you have it, it would be a good idea to fry the bare bones in hot fat until brick-brown. Remove the bone and discard.
And here there is a controversial point - some cooks say that you first need to fry the pieces of meat until brown and then fry the onions. Others believe that it is better for kovurma pilaf (fried pilaf) to first fry the onion, and then fry the meat, and not until brown, but until lightly fried. The juices of the meat will enrich the taste of the pilaf, and the stewed pieces of meat will not look overcooked in the pilaf. We also join the supporters of this option for preparing zirvak. First the onions and then the meat. Let the fat warm up a little more (still on maximum heat) and add the onion to it. Fry the onion, stirring occasionally, until deeply browned. By the way, this will take some time, 10 minutes or even more. In 10 minutes in a regular frying pan, the onion will burn to charcoal. Frying onions helps color the rice; you should not overcook the onions, as the pilaf may taste bitter.
Now we put pieces of lean lamb (or beef) into the cauldron and continue to fry further (at maximum heat) for about 3-5 minutes, then you need to mix the contents of the cauldron (this will allow you not to lose the temperature of the oil). As mentioned above, the meat should be lightly fried.
Add carrot sticks to the cauldron and let them warm up for 2-3 minutes. Fry until elastic and half cooked. You can stir the contents of the cauldron, but carefully so as not to break the carrot sticks.
Add cold water to the cauldron in such an amount that it covers the contents of the cauldron, and bring the liquid to a boil. Reduce the heat until the zirvak barely simmers.
Add cumin, ground coriander, ground black pepper, red chili flakes, barberry and salt to the cauldron and simmer over low heat for 20-25 minutes. After time has passed, taste the broth. It should taste like vegetables, seasonings, and meat. If necessary, add salt to the pilaf; zirvak should taste a little saltier than regular food. Rice and mung bean will absorb some of the salt.
Now it's time to put rice and mung beans into the cauldron. The rice is already soaked, drain the water and rinse it again. The rice is almost snow-white, with a pearlescent tint. Although light devzira is the cheapest pilaf rice, it is nevertheless a good rice for pilaf.
Add mung beans to the rice and mix the rice and beans.
Under the cauldron, increase the heat to maximum and load the rice-mash mixture into the cauldron, carefully level it in the cauldron with a slotted spoon.
And, if necessary, add hot water from the kettle so that it covers the rice and is about 1 cm higher than the rice level. If in the future it turns out that there is not enough water, you can add it a little. This is not advisable, but it is possible; in any case, it is better than burnt pilaf.
Wait for the liquid to boil intensely; this will facilitate greater absorption of zirvak by the rice. The zirvak should boil evenly over the entire surface. Do not cover the cauldron with a lid. Wait for the water to boil. There is no need to stir the rice.
After some time, the water has evaporated, at least most of it, and the rice and mung bean are almost cooked; if you try them, the rice should be slightly hard, but without crunch, and the mung bean should already be soft.
Using a slotted spoon, carefully scoop the rice from the edges of the cauldron towards the middle. Using a wooden stick (for example, for sushi), we make several punctures in the rice to the bottom (so that steam escapes). Cover the cauldron with a lid, turn on the lowest heat under the cauldron and continue cooking the pilaf for about 15-20 minutes.
Open the lid and admire the result of your labors. Turn off the fire under the cauldron.
Gently mix the pilaf, cover with a lid and leave to stand for 5-10 minutes.
We place the finished pilaf on a round serving dish, the Uzbeks call it lyagan. The result is a wonderful, aromatic, crumbly Uzbek pilaf, in which rice is interspersed with mung bean. Mung beans give this pilaf extra richness.

Small green beans, from which soups and porridges are prepared, both with and without meat. Meat mashkichiri is prepared almost like pilaf; the same seasonings are used and the same order of adding products is used. The proportions of vegetables that are necessary when preparing pilaf are not important to follow here; you can use your taste preferences.

Mash-1 st.
Onions - 2 pcs.
Carrots-3 pcs.
Garlic-1 head
Rice-1 tbsp.
Red turkey meat - 1.2 kg

First, soak the mash for 2 hours.

So, fry the meat, then the onions, carrots.

To fill with water. We will need more water than for pilaf, since mung bean has the ability to greatly increase in size. After the zirvak boils, add all the spices. By the way, you can also add barberry. In general, the same spices as for pilaf.

When the meat becomes soft enough, add mung bean; after the mung bean grains begin to burst, add rice, which we wash well before doing this. After the water has boiled, close the lid and cook for another 25-30 minutes.

Proportions of mung bean and rice. I use the same amount of rice and mung bean. Best served with green radish or with this salad: Cabbage salad

P.S. I cooked mashkichiri in a slow cooker in the same sequence. The meat and vegetables were fried for a total of 20 minutes. Stew until the meat is soft - 10 minutes in the "Multipovar", after adding the mung beans for another 10 minutes in the "Multipovar". And finally, after adding rice and, if necessary, water, I set it to the "Pilaf" program.

Very tasty! I found the recipe on the Povary.ru website, for which I am very grateful to them!

There are many varieties of pilaf with mung bean - Indian, Afghan, Central Asian, etc. Today I will show you how pilaf with mung bean is prepared in Azerbaijan.

What is mung bean? Mung bean is a grain legume crop. The beans are small, oval-shaped, most often green, but also white and brown. Beans are very nutritious and are especially loved by vegetarians.

In Azerbaijan, not only pilaf is prepared from mung beans, but also put into soups, salads, and stuffed into pies. For pilaf you need to stock up on basmati rice; without it it is impossible to imagine Azerbaijani (and Persian) pilaf. Rice and mung bean are taken in a 2x1 ratio.

The pilaf will be brought to readiness, that is, it still needs to be steamed and simmered so that the rice grains puff up and are completely cooked. To do this, the rice must be returned to the pan and steamed. But you can’t put boiled pilaf directly into the pan, it will burn. To do this, we will prepare a substrate - “kazmak”, so that the rice does not come into direct contact with the bottom of the pan. I was thinking how to explain what kazmak is. It will be easier to give this explanation - these are rice pancakes, which are made from boiled rice, flour, curdled milk and eggs. I give an approximate amount of ingredients for pancakes, it all depends on the volume of the bottom of the dish in which the pilaf is prepared. The wider the dish, the larger the kazmak needs to be made so that it completely covers the bottom.

Along with pilaf with mung bean in Azerbaijan, it is customary to serve salted fish and... granulated sugar! Yes, yes, there are also people who like to eat pilaf with mung bean and granulated sugar. Among them is me. Although most of all I love mung bean pilaf with bekmez (molasses), and mulberry bekmez at that. It’s so delicious - slightly salty saffron pilaf, neutral-tasting mung bean and sugar/bekmez. Don't believe me? Try it!