Hm Pilaf
1.
Process the main ingredients, cut the carrot into thick finger strips, cut the onion into large pieces, cut the leg of lamb into mahjong pieces and flavor them with cooking wine and soy sauce, and soak the rice in water for more than one hour.
2.
Heat the pan with cold oil, add the carrots and onions and stir fry.
3.
Stir-fry for three minutes, add cumin and salt.
4.
Add hot water and slightly over the vegetables.
5.
Put the leg of lamb into the pot, try to put it in the middle, because the heat is uneven on the sides of the pot.
6.
Drain the rice and spread it on top of the mutton, and then sprinkle with raisins. Also pay attention to spreading to the center of the pot and not to the sides.
7.
Cover the pot and simmer for 15 minutes. Don't run away for the next five minutes. Don't lift the lid. Bring your ears close and you can hear the thick soup from the sound of bubbles.
8.
The simmered rice should be dry. Turn over with a shovel, open the lid, and drain the soup.
9.
Finally, stir evenly, and you can get out of the pot.
Tips:
1. The rice must be soaked thoroughly. If you like the dry taste, you can choose long-grain fragrant rice. If you like the soft glutinous taste, use japonica rice. \n2. Don't chop the vegetables too much, because they will be rotten if they are too chopped during the simmering time. \n3. The meat must be grasped in advance and tasted, otherwise the meat will be too weak depending on the taste of the soup.
