Hand Grab Lamb Rice
1.
We choose the fat and thin leg of lamb. Gently wash the bleeding water. It can be cut into blocks, slices, or pellets. I have this cut piece today.
2.
White onions have less spicy flavor. Suitable for children to eat. Choose white onion for me. Put white onions. Lamb leg. And cut the carrots into appropriate diced pieces. Then put. Soak and wash your hair with raisins bought in the supermarket.
3.
Heat the pan with cold oil, add the cut lamb shank and stir-fry on low heat. The fried mutton turns white out of oil and ready for use.
4.
Keep oil at the bottom of the pot. Turn to medium heat, add carrots and white onions and stir fry.
5.
Put in the lamb that was fried just now. Add a tablespoon of cumin powder. Stir fragrant. Spray into the cooking wine. Go fishy.
6.
Pour it in. Warm water for lamb. It must be warm water, cold water will stimulate the smell of lamb and affect the taste of the whole dish. Pour in the rice soaked in advance. (The rice is soaked for half an hour for the best taste.) Spread the rice flat and boil over high heat.
7.
After the water is boiled, we turn it to simmer on medium heat.
8.
Turn the pot when the rice is slightly cooked to avoid sticking the pot. At this time we add raisins. Add an appropriate amount of salt.
9.
Cook until the rice is cooked and ready to be out of the pot. The delicious hand-caught lamb rice is ready.
Tips:
Many friends can't control the moisture of this dish. It doesn't matter, we stare at the pot at any time. If it feels a bit dry and the rice has not reached the level you want, we will add warm water little by little. This dish itself is pilaf, don’t put aniseed in it,
