AI-generated image
Mumawwash
Mung bean rice with dried shrimp
Mumawwash (مموش): Bahraini rice with whole mung beans, dried shrimp and dill
In Muharraq and the old villages of Bahrain, mumawwash is everyday rice cooked with whole green mung beans and a handful of dried shrimp, and many families serve it with fried or grilled fish at lunch. The beans keep a soft bite, the dill brings a fresh, grassy note, and the dried shrimp give the whole pot a gentle savoury depth. A spoonful of daqqus or a sharp pickle is all it needs alongside. The common mistake is cooking the mung beans with the rice from raw, so the rice turns mushy before the beans are done. Chef's tip: soak the dried shrimp in warm water first and add the soaking water to the pot, that is where much of the flavour sits.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 5
Ingredients
- 5 ½ oz whole green mung beansrinsed
- 1 ⅜ oz dried shrimpsoaked 15 minutes in 150 ml warm water
- 3 tbsp vegetable oil
- 2 onionsthinly sliced
- 3 garlic clovescrushed
- ½ tsp ground turmeric
- 1 tsp baharat
- 1 oz fresh dillchopped; or 2 tbsp dried
- 14 oz basmati ricesoaked 30 minutes
- 3 ¼ cups water
- 2 tsp salt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Simmer 5 ½ oz whole green mung beans in plenty of water until tender but still whole, then drain.
25 minStep 2: Heat 3 tbsp vegetable oil in a heavy pot and fry 2 onions until golden.
10 minStep 3: Add 3 garlic cloves, ½ tsp ground turmeric, 1 tsp baharat and 4 green cardamom pods and stir for a minute. Drain 1 ⅜ oz dried shrimp, keeping the water, and fry the shrimp for 2 minutes.
3 minStep 4: Add the drained 14 oz basmati rice, the mung beans, 1 oz fresh dill and 2 tsp salt and stir gently to coat.
Step 5: Pour in 3 ¼ cups water and the shrimp soaking water. Bring to the boil, cover tightly and cook on the lowest heat until the liquid is absorbed and the rice is tender.
20 minStep 6: Leave covered off the heat for 10 minutes, then fluff and serve.
10 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 17 g
- Carbs
- 80 g
- Fat
- 8 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mumawwash take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.
Thai
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.