Birinc Maash Mung Bean Rice Pilaf

1. Add the maash (mung beans) to a pot with 4 cups of water. Bring to a boil and cook until tender, about 25 minutes, or until the water has mostly evaporated. Set aside.
2. Wash the rice until the water runs clear, then soak it in water for 25–30 minutes. Drain before using.
3. In a large pot, heat the oil over medium heat. Add the diced onions and cook until golden and caramelized. Remove a little more than half of the onions and set aside for topping.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Add the soaked and drained rice, followed by the cooked maash. Season with chicken bouillon, cumin, salt, black pepper, and turmeric.
6. Gently mix everything together, then pour in 3 and 1/2 cups of hot water. Bring to a boil.
7. Once the water has reduced, lower the heat to low, cover, and cook for 20–25 minutes, until the rice is tender and fluffy.
8. Turn off the heat and let it rest for 5–10 minutes. Fluff the rice gently.
9. Plate and top with the reserved caramelized onions. Serve and enjoy!