Lamb Pilaf

Name: Lamb Pilaf
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Rice; 500g Lamb (front leg); 500g carrot; 1/2 onion; 5～6g salt; A handful raisin

by I am very homely

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I learned this from a Uyghur friend of mine, but he used a pot to braise rice, and I left the final braising process to the rice cooker!
🌹The delicious lamb does not need to add soy sauce, cooking wine and other seasonings to remove the so-called taint. There are two reasons for the smell of lamb: 1. Some friends cannot pick up lamb. This is only an isolated phenomenon. 2. Lamb itself is not good. This is the main reason.
🌹Whether the lamb is good or not, the place of origin is very important. If you want to learn more, you can Baidu by yourself.

Ingredients

350g Rice
500g Lamb (front Leg)
500g Carrot
1/2 Onion
5～6g Salt
A handful Raisin

Lamb Pilaf

1. Prepare the ingredients: Cut the lamb into cubes of about 3 cm, not too small.

2. Carrots and shallots, cut into strips and set aside

3. Put oil on the bottom of the pot, put the lamb in it and stir fry

4. Stir fry for a while, add onion shreds and continue to fry

5. When the lamb is fried to six or seven years of maturity, add carrots and stir fry. At this time, you can add a little salt to help the carrots produce water. When the carrots become soft, add water and salt, cover with a medium heat and boil for about 20 minutes. Do not add too much water, just a little higher than the meat. Cook until the meat is seven or eight mature.

6. Then remove the meat first, put the vegetables in the pot and the soup into the rice cooker, add the washed rice and smooth it, do not stir, the water level should be level with the rice, then put the meat on top and cover The lid starts the steaming program.