ngredients: 4 Servings
moong, 300 grams
long-grain or basmati rice, 400 grams
beef or lamb, 400 grams
onions, 2 large
tomato paste, 2-3 spoons
turmeric, 1/2 teaspoon
cooking oil
salt
black pepper
Directions
Peel and thinly slice onions. Fry in oil until slightly golden. Cut meat into small pieces and fry in onions until color changes. Add two glasses of hot water, salt, black pepper, and tomato paste, and cook over medium heat for about 40 minutes.Wash moong. Add 1-2 glasses of hot water, turmeric, and a bit of salt and cook over medium heat for 15-20 minutes. Drain water. Add to meat and mix well.Prepare rice as in Kateh or Polow. If cooking Kateh, when excess water is boiled off, add meat-moong, mix well, and continue cooking. If cooking Polow, when rice is rinsed, add meat-moong, mix well, and continue cooking
moong, 300 grams
long-grain or basmati rice, 400 grams
beef or lamb, 400 grams
onions, 2 large
tomato paste, 2-3 spoons
turmeric, 1/2 teaspoon
cooking oil
salt
black pepper
Directions
Peel and thinly slice onions. Fry in oil until slightly golden. Cut meat into small pieces and fry in onions until color changes. Add two glasses of hot water, salt, black pepper, and tomato paste, and cook over medium heat for about 40 minutes.Wash moong. Add 1-2 glasses of hot water, turmeric, and a bit of salt and cook over medium heat for 15-20 minutes. Drain water. Add to meat and mix well.Prepare rice as in Kateh or Polow. If cooking Kateh, when excess water is boiled off, add meat-moong, mix well, and continue cooking. If cooking Polow, when rice is rinsed, add meat-moong, mix well, and continue cooking
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