👨‍🍳 Instruktioner

1. 1

   Wash the rice and mung beans thoroughly. Let them soak in separate bowls of water for at least 1 hour.

   💡 Proffstips: Soaking helps the beans and rice cook more evenly.
2. 2

   For the meatballs: In a bowl, combine the ground beef, half of the chopped onion, minced garlic, tomato paste, turmeric, cumin, coriander, salt, and black pepper. Mix well and form into small meatballs.

   💡 Proffstips: Don't overmix the meat, as it can make the meatballs tough.
3. 3

   Heat 3 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides. Remove the meatballs and set aside.

4. 4

   Add the remaining 2 tablespoons of oil to the pot. Add the rest of the chopped onion and sauté until golden brown.

5. 5

   Add the drained mung beans to the pot with the onions. Cook for 3-4 minutes, stirring occasionally, to lightly toast them.

6. 6

   Drain the soaked rice and add it to the pot. Stir to combine with the beans and onions.

   💡 Proffstips: Ensure all ingredients are well distributed.
7. 7

   Add 6 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer.

   💡 Proffstips: The water level should be about 1-1.5 inches above the rice and beans.
8. 8

   Once the rice and beans are almost cooked and most of the water is absorbed, gently place the browned meatballs on top of the rice mixture. Cover and continue to cook until the rice is fully cooked and tender, and the meatballs are heated through.

9. 9

   To serve, fluff the rice gently with a fork. Serve portions of Kichri Quroot topped with a dollop of plain yogurt and a sprinkle of dried mint and fresh coriander.

   💡 Proffstips: The yogurt adds a creamy, tangy contrast to the rich dish.