Pre-soak mung beans and rice with hot water for an hour. To the rice add a little salt.

Meat should be cut into large pieces, carrots can be cut into cubes, strips can. It does not matter. Onion cut into half or quarter rings. In a mortar grind the salt, pepper and cumin.

Will recalim in a cauldron of oil. Fry the meat until Golden brown. Sliced half or a quarter of onion rings thrown in the cauldron and fry it until the onions are Golden, almost transparent. Sent into the cauldron of sliced carrots. Reduce the heat to low, and covered with a lid, simmer-simmer-simmer... Until almost ready carrots. Sometimes slightly stirring. 20-30 minutes...

It's time to do waving and rice. The first is a mash. Pour water out, rinse and put it into the cauldron. In the cauldron topped up with water so that it covers contents, even a little more. Close the lid and allow to boil. Reduce the heat and cook for... How long? As long as the mash will not swell. The water should not boil too much, just let it... pobulkivaet...

Mash, usually cooked until, until you swell and become glossy, almost bursting... Now add an assortment of spices, a head of garlic and lay Fig. If a little water, add boiling water, evaporate the water on high heat so that the surface of the rice to her left. And then again closing the lid, cook until the rice will be cooked on very low heat, about 15 minutes.

Traditional Uzbek dish, whose name translates as "Porridge of Mary" are ready! Bon appétit!!!