Minced Meat Pilaf-xinjiang Taste

Name: Minced Meat Pilaf-xinjiang Taste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Yellow carrot; Some onion; Some Lamb; Some Red (carrot); Some Chickpeas; Some Purple raisins; Some salt; Some Vegetable oil

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Mutton pilaf is delicious and nutritious, so it has become a favorite meal for people of all ethnic groups in Xinjiang. For Uyghur weddings, funerals, festivals and treats, mutton pilaf is a must-have snack. The most common mutton pilaf are mutton pilaf, mutton ribs pilaf, mutton pilaf, etc. Minced pilaf is also the most common practice in the family, because the mutton is small and does not have bones, so it is easy to cook. Simple and easy to cook and save time on medicine, housewives like simple and nutritious and easy-to-make staple foods. Therefore, minced meat pilaf is the most popular in the family. Nowadays, minced meat pilaf is also common in major restaurants because of the outrageous price increase. A good mutton pilaf plus a piece of mutton pilaf will cost 50 yuan in a famous pilaf, while the minced pilaf is only 16 yuan. Because of the price, the minced pilaf is very popular. "

Ingredients

Some Rice
Some Yellow Carrot
Some Onion
Some Lamb
Some Red (carrot)
Some Chickpeas
Some Purple Raisins
Some Salt
Some Vegetable Oil

Minced Meat Pilaf-xinjiang Taste

1. Ingredients: mutton yellow red carrot onion purple raisin chickpea salt oil rice

2. Rice bubbled with cold water

3. The yellow and red carrots are attacked and cut into thick shreds, and the onions are cut into shreds.

4. The chickpeas are bubbled with cold water, the raisins are washed with water bubble, and the lamb is washed and cut into pieces of the same size.

5. Heat 70% of the oil in the pot, add salt and mix evenly

6. Stir fry with shredded onion

7. Add the mutton and stir fry for a while

8. Add yellow and red carrot shreds and continue to stir fry

9. Pour in water until the carrot shreds are soft, add the chickpeas

10. Spread the rice evenly on top and sprinkle with raisins

11. Cover with high heat and turn to low heat for about 30 minutes

12. Open the lid and mix evenly, take out the pan and serve

13. Lamb cooked and soft, rice grains are fragrant and colorful

Tips:
When adding water, consider the problem of water coming out of meat and vegetables. If the ratio cannot be determined, it is either hard or soft. Some people are accustomed to measuring the height of the water when making rice. Don't you know that there are even more meat and vegetables in the pilaf. Ignoring these will cause problems, and the pilaf will not taste good.