Eating with A Spoon is Still Fragrant-xinjiang Hand Pilaf
by vhao
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Wash the rice and soak in clean water for 2 hours.
2. Cut the leg of lamb into large pieces, blanch them in water, and skim off the blood foam.
3. Add light soy sauce and salt, simmer for 40 minutes on low heat, remove and set aside.
4. Heat oil, add minced garlic and saute until fragrant, then add carrot and apple shreds, stir fry, sprinkle a little salt and set aside.
5. Heat oil in a pot, add lamb shank, and fry it to get a burnt aroma.
6. Add the freshly fried vegetable shreds.
7. Add the soaked rice and stir-fry evenly.
8. Pour in water, cover the pot and simmer for 30 minutes. During the stewing process, you can add salt, cumin, raisins, or coriander according to your taste.
Tips:1. The authentic Xinjiang hand pilaf does not add soy sauce, but the mutton is more mutton, so add some soy sauce appropriately to remove the mutton and make it fresh.
2. Onions should be put on the pilaf, but for personal reasons, it was not put.
