Xinjiang Hand Pilaf

Xinjiang Hand Pilaf

by ousgoo

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

5

Suddenly I wanted to eat Xinjiang hand pilaf. I had the authentic Xinjiang hand pilaf when I traveled to Xinjiang ten years ago. Today I suddenly missed the taste, so I bought a lamb chop and made this lamb chop hand pilaf. Although it is not authentic but the taste is great, the family eats the pots and bowls cleanly.

Ingredients

Xinjiang Hand Pilaf

1. Soak the rice in water for 3 hours;

Xinjiang Hand Pilaf recipe

2. Cut carrots, shred onions, and dry grapes for later use;

Xinjiang Hand Pilaf recipe

3. Add water to the pot and boil the lamb chops to remove blood foam;

Xinjiang Hand Pilaf recipe

4. The lamb chops are served and the lamb soup is reserved for future use;

Xinjiang Hand Pilaf recipe

5. Pour oil into the pot and sauté half of the onion until fragrant;

Xinjiang Hand Pilaf recipe

6. Add lamb chops and stir-fry until the surface is golden;

Xinjiang Hand Pilaf recipe

7. Add mutton soup and seasonings and cook together;

Xinjiang Hand Pilaf recipe

8. Add hawthorn and cook together;

Xinjiang Hand Pilaf recipe

9. Cover the pot and simmer for 30 minutes;

Xinjiang Hand Pilaf recipe

10. Add carrots and onions and cook for 10 minutes;

Xinjiang Hand Pilaf recipe

11. Put lamb chops and vegetables in the pressure cooker, add rice and pour the remaining lamb soup;

Xinjiang Hand Pilaf recipe

12. Add a small amount of water and spread raisins. Select the fast cooking function to get it done in 20 minutes.

Xinjiang Hand Pilaf recipe

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