How to cook Uzbek Mashhurdu
You will need
- - meat (lamb or beef) - 0.5 kg;
- - mash - 0,5 glasses;
- - rice - 0.5 cups;
- - onions - 3 pcs .;
- - carrots - 1 pc .;
- - Tomato paste - 2 tbsp. l or tomatoes - 2 pcs .;
- - potatoes - 2 pcs .;
- - garlic - 3 cloves;
- - vegetable oil;
- - Zira;
- - pepper;
- - salt;
- - cauldron or frying pan with a thick bottom and walls.
Peel onions and carrots. Chop the meat in small pieces, cut the onion into half rings, and the carrot into small cubes. Mash out and rinse in running water.
Cauldron warm well, pour vegetable oil. Lay the meat and, stirring, fry until golden brown.
When the meat is fried, add the onion and fry for 10 minutes.
Next, throw the carrots, mix everything well and fry for another 10 minutes.
Put the tomato paste and mix. If you have tomatoes, then fry them until all the juice has evaporated. Add a small pinch of jeera to highlight the flavor of the dish.
Mash and pour 2.5 liters of water.Stir the contents of the cauldron, bring to a boil. Set a moderate temperature and cover with a lid.
In the meantime, peel the potatoes and cut them into small cubes, throw them into the cauldron. Wash the rice several times until the water is clear.
As soon as the machine starts to burst, add rice. Bring to a boil, and then reduce the temperature to a minimum, cover with a lid. Cook the dish for about 15 minutes until rice is cooked.
Peel and chop the garlic. Put it in the cauldron. Add pepper and salt. Once the rice is ready, remove the dish from the stove and let it brew.
Mashhurda is ready! Serve it in deep plates with kefir or sour cream.
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