Lamb Pilaf

Name: Lamb Pilaf
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 onion; 2 pieces carrot; 100g Lamb; 2 tsp Cumin powder; 50g raisin; 80g Long-grain basmati rice; Some salt; Some Cooking oil

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Xinjiang mutton pilaf has long been heard, but I have never tasted it. Since there are more lamb in the refrigerator, simulate one yourself. I have collected a lot of mutton pilaf, but found that the materials are quite different, some have cumin powder, some do not; some have raisins, some do not; some have both, and some do not have both. ; Some have this without the other, some have the other without this.
I found a combination of both and started to act according to my own ratio. It is not easy to master the heat if you want to stew on the stove yourself, and it is the easiest to stew with a rice cooker. After the ingredients were fried, they were put into the rice cooker, and the moment the lid was finally uncovered, the cumin mixed with the scent of lamb came out.
I have never understood why raisins are added to Xinjiang pilaf, because that is where raisins are abundant? When I eat it, I suddenly realized that the sweet and sour raisins can not only add a unique flavor to the pilaf, but also relieve the fatness of meat. . . .
It's really good, so I will recognize this version. . . "

Ingredients

1/2 Onion
2 pieces Carrot
100g Lamb
2 tsp Cumin Powder
50g Raisin
80g Long-grain Basmati Rice
Some Salt
Some Cooking Oil

Lamb Pilaf

1. Ingredients: half an onion, 2 carrots, 100 grams of lamb, 2 teaspoons of cumin powder, 50 grams of raisins, 80 grams of long-grain basmati rice, appropriate amount of salt, appropriate amount of edible oil.

2. Wash the lamb and cut into small pieces.

3. Wash the carrots and cut into small cubes.

4. Remove the old skin on the onion and cut into strips.

5. Rinse the rice slightly with clean water, control the moisture, and set aside.

6. Put the wok on the fire, heat up, add some cooking oil, and heat to 80% heat.

7. Pour in the lamb and stir fry over medium heat.

8. After the meat changes color, add cumin powder and salt, and fry until fully cooked.

9. Add the onion and continue to fry until the onion becomes soft.

10. Add carrots and stir-fry until the carrots are cooked and soft. Turn off the fire.

11. Pour the fried dishes into the inner pot of the rice cooker and spread it out.

12. Sprinkle the raisins on the vegetables.

13. Finally, spread the rice evenly on the raisins, add water, and the amount of water is equal to the rice.

14. Close the lid and start the rice cooking function.

15. The cooking is over.

16. Uncover.

17. Stir evenly with a spoon.

18. Serve and serve while hot.

Tips:
Don’t use as much water to cook the rice as usual for braised rice, otherwise the cooked rice will be too soft and not distinct.
Lamb with skin is tougher, you can use skinless lamb if you don't like to chew hard.
The proportion of side dishes can be adjusted according to your preference and appetite.