Pilaf

Name: Pilaf
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Lamb ribs; 300g Rice; 3 pieces carrot; 1 piece onion; Some salt; Some Cumin; 2g Fennel; 2g pepper; Some Hawthorn; 10g raisin; 10g Dried apricots

by Little Ai Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pilaf: "Bo Nuo" in Uyghur language is one of the flavor foods used by Uyghur, Uzbek and other fraternal nations to receive guests. During the holidays, weddings and funerals, it is necessary to "luck a meal" to entertain guests.

Their traditional habit is to ask the guests to sit around the kang with a clean tablecloth in the middle. Afterwards, the owner holds the pot in one hand and the pot in the other, asking the guests to wash their hands one by one and hand them a clean towel to dry. After the guests all wash their hands and sit down, the host brings a few plates of "pilaf" and puts them on the tablecloth (usually two to three persons per plate), and the guests are asked to grab and eat directly from the plate with their hands, hence the name For "pilaf". "

Pilaf

1. Prepare materials. For this dish, I choose lamb ribs from the sheep Duoduo of Xilin Gol League in Inner Mongolia.

2. Lamb ribs are cleaned and soaked in clean water for several hours, soaked in bleeding water.

3. Prepare carrots, onions, raisins, and dried apricots.

4. Cut the carrots into thick strips and set aside.

5. Cut the onion into pieces and set aside.

6. Prepare the seasoning package. Be sure to put a few pieces of hawthorn to remove the taint.

7. The rice is cleaned and soaked for 30 minutes in advance.

8. Put oil in the wok, add lamb chops and cooking wine to stir fry after heating, fry out the moisture in the meat, and fry the ribs dry.

9. Add boiled water without meat to the pot, bring the material to a boil, turn to low heat, cover and simmer for 1 hour.

10. After the lamb ribs are simmered, add salt and cumin to taste. Take out the material bag, take out the broth and set aside, then add carrots and onions and stir fry.

11. Prepare an electric pressure cooker and pour the fried ribs and carrots together.

12. Spread the soaked rice flat on the dish. Add broth (soup no more than rice)

13. Cover the pot and steam the rice.

14. Finally, add raisins and dried apricots, then cover the pressure cooker and mix well.

Tips:
1. The water in the pilaf is the key. If it is too much and too thin, it must be about 3/4 of the time.

2. Put raisins and dried apricots at the end, cooking them for too long will make them sour.

3. Be sure to put lamb chops or meat with bones, because the juice in the bones will taste better after being stewed.

4. The salt should be put enough in the early stage, and salt should not be added in the middle. The ratio of rice, carrot, and broth is 1:1:1.