[man Food Slow Talk] Lamb Pilaf

[man Food Slow Talk] Lamb Pilaf

by Amanda

4.7 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

As a food blogger, the food at home is rarely the same. No matter how delicious the dish is, I will see it again next time. It will take as little as a month or two, and as long as a year and a half.
However, I also have a few dishes with a relatively high repetition rate, usually when time is limited and I want to start a meal quickly. Lamb Pilaf is one of them. This kind of lazy dish with vegetables, meat and rice, made in one pot, is most suitable for office workers who are already hungry when they return home. From the bottom of my heart, I am grateful to the person who invented this dish, so that we can use a few of the most common ingredients to create a delicious taste that will never get tired of. Speaking of it, I don’t remember how long it has been since I made mutton pilaf last time. Watching the third episode of Tip of the Tongue reminds me of this homely taste that is somewhat forgotten by me.

Ingredients

[man Food Slow Talk] Lamb Pilaf

1. First wash the rice and soak it in water for half an hour

2. When soaking the rice, prepare other ingredients, shred the onion, cut the carrot into thin strips, and cut the lamb into 1cm thick slices for later use.

3. Heat the pan on high heat, pour a small amount of oil, stir fry the lamb until it changes color and oil, and when the surface is slightly browned, remove the lamb and set aside

4. Pour the shredded onion into the pot and stir fry for 1-2 minutes until the onion becomes transparent. Add the carrots and cumin powder and stir fry

5. Pour the lamb back into the pot, cook the cooking wine, pour in about 350ml of boiling water, cover the pot and turn to low heat and cook for about 15 minutes

6. Add appropriate amount of salt to the pot to adjust the saltiness, drain the soaked rice, pour it into the pot, smooth it with a spatula, so that the rice can be basically level with the soup, if the soup is not enough, you can add a little more boiling water

7. Cover the pot and cook on low heat for 10 minutes, turning once in the middle,

8. Sprinkle in the raisins and continue to cook for 5-10 minutes

9. Turn off the heat when the rice is completely cooked and the soup is dry. Do not open the lid, continue to simmer for 2 or 3 minutes

10. Uncover the lid and turn the rice up and down to get out of the pot

Tips:

Choose fat and lean mutton, with or without bone, you can add salt to season the rice before the rice is served. The rice will taste evenly. The amount of water must be mastered, and the soup and the ingredients after the rice is poured in are also OK. Put the cooked mutton, soup and rice into the rice cooker, use the normal cooking function, and simmer for 5-10 minutes after cooking.

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