Moshkichiri (Fergana Valley Creamy Mung Bean, Rice, Carrot & Crispy Onion Risotto-Stew) – Authentic Uzbekistan Recipe

Ingredients for Moshkichiri (Fergana Valley Creamy Mung Bean, Rice, Carrot & Crispy Onion Risotto-Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) whole green mung beans (mosh) and medium-grain rice, prepped into bite-sized pieces
• 1.5 cups diced carrots and potatoes, washed and trimmed
• 1 cup crispy golden onion rings
• 1 medium onion and 3 cloves garlic, finely minced with toasted cumin seeds
• 1.5 tbsp traditional Uzbekistan seasoning (coriander, garlic, fresh cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and toasted cumin seeds until golden.
2. Add coriander, garlic, fresh cilantro along with whole green mung beans (mosh) and medium-grain rice and diced carrots and potatoes, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with crispy golden onion rings.