Rice Cooker Version of Xinjiang Hand Pilaf

Name: Rice Cooker Version of Xinjiang Hand Pilaf
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 carrot; 500g leg of lamb; 1/2 onion; 50g raisin; Some salt; Some Soy sauce; Some Seafood soy sauce; Some Broth; Some Cumin; Some oil

by Tears of enthusiasm and happiness

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Two days ago, I made roast leg of lamb at home. A large roast leg of lamb of about four kilograms could not be eaten by two people. Later, the leg of lamb was cut off, and some carrots, raisins and rice were used in a rice cooker. Steamed, it’s a simple family version of Xinjiang hand pilaf! Not to mention the taste is really nothing to say, it's super fragrant! It's not difficult to do, hurry up and do it!

Rice Cooker Version of Xinjiang Hand Pilaf

1. Peel the carrots, wash and cut into pieces, and dice the onions.

Rice Cooker Version of Xinjiang Hand Pilaf recipe

2. Cut the leg of lamb into pieces, I used half-cooked leg of lamb (you can also use raw lamb to wash and cut into pieces).

3. Heat the wok, add an appropriate amount of salad oil, add onions and fry until transparent, then add carrots and stir fry.

4. Add the half-cooked lamb leg and stir fry evenly.

5. Add an appropriate amount of dark soy sauce and seafood light soy sauce to color, add an appropriate amount of salt to taste, and stir-fry evenly.

6. Wash two cups of rice, put them in a rice cooker, and add two cups of stock.

7. Put the fried lamb and carrots in the rice cooker, and then sprinkle a handful of raisins, and mix the vegetables and rice evenly. Use the rice cooker to simmer the rice until cooked.

8. Sprinkle a handful of cumin powder and mix well. Let's eat!

Tips:
1. When steaming rice, the ratio of rice to water or stock is 1:1.
2. I use leftover lamb shank from my family. If it’s raw lamb shank, first fry it in a pot, then add some water or broth and simmer for 10 minutes, and then put it in a rice cooker to prevent the lamb from being caught. .
3. Raw lamb should be marinated with pepper powder, lemon juice, salt, and cumin powder to remove the smell.