Moshkichiri
Description
The recipe won't take much time. After cooking mo'shkichiri, let it stand for a short while (no more than 25 minutes, so the lamb fat doesn't begin to solidify) and serve hot. Before serving, you can add more cumin, which perfectly enhances the flavor of the ingredients in this dish. This national Uzbek dish is even more popular in traditional cuisine than plov. Preparation takes about 3 hours. Serve hot.
Instructions
- 1
Step 1
1. This dish has several variations. Our version is the classic one. It is very similar to pilaf, but differs significantly in taste and is prepared with lamb and a traditional grain.
- 2
Step 2
2. We will also need plenty of carrots, garlic, onion, pork fat, hot pepper, and spices to taste (cumin - mandatory). The dish is prepared in a cauldron, and a few hours before cooking, mash and rice should be soaked in cold water.
- 3
Step 3
3. Immediately render the fat in a cauldron, then remove the cracklings.
- 4
Step 4
4. Fry the onion, even slightly overcooking it, then remove it using a slotted spoon.
- 5
Step 5
5. Now, fry the pieces of lamb on the bone in this fat. After that, set them aside as well.
- 6
Step 6
6. Now fry the regular pieces of meat (pulp), add cumin and spices, as well as one carrot cut in half.
- 7
Step 7
7. Remove the meat and leave only the fat in the cauldron. Now chop the onion and fry it, then slice the carrot into strips and add it to the onion.
- 8
Step 8
8. Now add the previously fried meat pieces to the vegetables, add hot pepper and garlic (unpeeled!) to taste, and pour in water (about 2 cups).
- 9
Step 9
9. After boiling, reduce the heat and let the zirvak simmer for about 20 minutes, then add the well-rinsed mung beans.
- 10
Step 10
10. Mix the zirvak and mung beans, cover with a lid, and simmer. The key here is not to overcook the mung beans, but to prepare them al dente. This is done so that after adding the rice, the beans finish cooking and don't become mushy.
- 11
Step 11
11. Add the rice and increase the heat under the pot again. Stir the mixture occasionally, adding a little water if needed.
- 12
Step 12
12. When all the water has evaporated and the grains are cooked, turn off the heat and let the moskichiari steep.
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Step 13
12. Moškhičiri should be eaten only while hot, as cooled lamb is not as tasty.