Lamb Pilaf

Name: Lamb Pilaf
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 100g Lamb; 1/2 onion; 1/2 root carrot; 1 sachet raisin; 150g Rice; 50g brown rice; Some Salad oil; Some salt; 1 tablespoon Cooking Wine

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

It’s the first time to learn how to cook mutton pilaf in Xinjiang, and learn to cook it on the weekend according to the recipe of a master! Lamb, vegetables and rice are simmered together. In this cold season, a bowl of mutton pilaf will definitely make you feel warm!

Ingredients

100g Lamb
1/2 Onion
1/2 root Carrot
1 sachet Raisin
150g Rice
50g Brown Rice
Some Salad Oil
Some Salt

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1 tablespoon Cooking Wine

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Lamb Pilaf

1. Wash and soak the rice and brown rice for half an hour

2. Lamb slices add some cooking wine to marinate for a while, raisins soak for a while, carrots and onions are diced and set aside

3. Frying pan

4. Put the lamb and stir fry first

5. Then add diced onion and stir fry until fragrant

6. Add carrots and stir fry

7. Add some salt and water to boil

8. Pour the cooked ingredients into the rice cooker

9. Add soaked rice

10. Mix well with a spoon and sprinkle with raisins

11. Start the rice cooker cooking function

12. Stir evenly after the stew is over

Tips:
The mutton pilaf must be well-defined, and the water must be controlled when braising the rice!
In fact, you can add some cumin powder when frying!