Description
Mastichari is a traditional dish of Uzbek cuisine. At first glance, it looks very much like rice, then the rice, and zirvak with meat, vegetables, broth. But unlike the crumbly pilaf Mastichari has a more creamy texture, it's practically porridge. This consistency is achieved in part through the use of Masha. Mash - these are small green beans, with a very interesting taste. They are a little razvalivshis make the dish more viscous. It turns out incredibly delicious, very aromatic and Oriental rich!
Ingredients
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Beef
500 g
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Mash
100 g
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Figure
100 g
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Onion
1 piece
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Carrots
1 piece
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Chili
1 piece
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Garlic
2 tooth
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Water
300 ml
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Salt
1 piece
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Black pepper
1 piece
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Zira
0.5 tsp
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Vegetable oil
3 Tbsp
Cooking
Mash to soak in clean water for a few hours.
Traditionally this dish uses lamb. In our area a good lamb is not easy to find, so I use beef. Best suited soft parts of beef, thin edge, thick edge, blade, brisket. If you take another piece of meat (for example, back, hip), you may need more time for its softness. Beef wash, cut into large pieces. In a pot warm up the vegetable oil or fat. Stir-fry the meat until Golden brown.
Onion cut into thin half-rings. Carrot sticks.
Add in the cauldron, onions and carrots. Fry 3-4 minutes, until zolotisty onions.
Wash rice until water clarity, and leave to drain in a sieve.
Pour into the cauldron a glass of water, add the garlic, chili pepper. Reduce heat and simmer under cover for about 40-60 minutes. Time longing depends on how you have the meat. Try it when it is soft, but sturdy (not boiled) proceed to the next step.
Pour the mash, add another half Cup water and salt.
After 20-25 minutes, add the rice, half Cup water and cook for 15-20 minutes. If necessary, add more water. The dish is ready when the mung beans become soft.
The finished dish spread on plates, sprinkle with fresh coriander.
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