Western Regions Hand Pilaf
1.
Lamb, beef, cut into pieces
2.
Carrot slices
3.
Preheat the wok, pour peanut oil, add some salt to the lamb, stir fry the beef over medium heat for about 10 minutes. When the meat is tightened and brown, add onion and stir fry for 1-2 minutes, add carrots, and stir-fry to the pan No water in sight
4.
When the meat is tightened and browned, add onion and stir fry for 1-2 minutes.
5.
Add carrots, stir fry until no water can be seen in the pan
6.
Add the right amount of water about 300ml (the water can cover the vegetable meat in the pot). When it boils, add the right amount of cumin grains, reduce the heat to a low heat and cook for 5-10 minutes (at this time, try the salt flavor of the soup in the pot, Not enough to add according to your own taste) Then pour all the dishes in the pot into the rice cooker
7.
Choose a harder rice variety, wash it, pour it into the rice cooker and spread it evenly on top of the meat dishes
8.
Put the garlic in the rice, add about 200 ml of water, and the water is about 1 cm above the rice.
9.
It is best to choose the steaming mode for more than 1 hour, and it can be eaten after 20-30 minutes of heat preservation. After the pot is started, the rice on the top and the meat underneath should be stirred before enjoying.
Tips:
Lamb should be fat, and carrots should be round. This dish is a test of the amount of water and heat. It should be that the rice will be raw if there is less water, and the rice will be sticky if there is more water.
