Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Mung Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 g mutton or beef
- 100 g or 7 tablespoons vegetable oil
- 1 1/2 cup rice
- 1 cup mung beans
- 2 onions
- 1 carrot
- 2-3 tomatoes
- 1/2 bunch (1/2 oz) fresh coriander
- green onion
- cumin, salt and spices to taste
Directions
In a cauldron, put meat cut into small pieces and sear in hot vegetable oil. Add chopped onions and tomatoes, cubed carrots. Saute a few minutes, add water and spices. Before the water boils, add cleaned and washed mung beans. When mung beans are soft, add rice and cook another 20-25 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yogurt or sour cream, garnish with chopped greens and freshly ground black pepper.
Category:Uzbekistanian Recipes
Category:Uzbekistanian Soups