Pilaf

Name: Pilaf
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Yanchitan sheep; 150g carrot; 80g onion; 40g raisin; 300g Rice; a little Blending oil; Some salt; 2 tablespoons Soy sauce; 3 slices Sliced ginger; a little Cumin powder

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The mutton used today is Yanchitan sheep in Ningxia. Its meat is tender and has no mutton smell, even fat distribution, low fat content, and rich nutrition. It is a fine product among mutton. Now that you have all the ingredients, let’s start cooking! This step is to be done first here, that is, first boil the fat mutton out of mutton oil, and then use it to fry carrots, onions, and mutton. The fry with mutton oil will taste particularly fragrant, and the rice will be especially fragrant when cooked. Oh! The moment I opened the lid, the house smelled fragrant.

Pilaf

1. Cut the lamb into small pieces, and separate the fat

2. Put a little oil in the pot, add fat lamb and stir fry to get mutton fat

3. Add the mutton and stir fry until fragrant

4. Then add the onion, carrot and ginger slices and stir well

5. Add a pinch of salt, light soy sauce and cumin powder and stir well

6. Add some water and boil

7. Pour the fried ingredients into the rice cooker

8. Add the rice soaked in advance

9. Then add the raisins soaked in water and start cooking

10. When the time is up, just mix the rice well

11. Began to eat

Tips:
Stir-fried onions and carrots in oil with fatty lamb are very fragrant and are also a feature of pilaf. As for the seasonings, some say that the authentic Xinjiang hand pilaf is made without cumin powder or light soy sauce, so adjust it yourself. In the end, deliciousness is the last word.

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