Xinjiang hand pilaf

Xinjiang hand pilaf

by Genius Little NANA

4.8 (1)

Difficulty

Normal

Time

2h

Serving

3

Hand-picked rice is rich in nutrients and has the effect of nourishing food. It was named because it was originally grabbed by hands. The lamb chop hand pilaf is even more classic. I chose Xinjiang lamb chops which are fat and thin, soft and tender. It is delicious with yellow carrots.

Ingredients

How to make it

1. Ingredients are ready

Xinjiang hand pilaf recipe

2. Lamb chops soak for 3 hours and cut into small pieces

Xinjiang hand pilaf recipe

3. Onion diced

Xinjiang hand pilaf recipe

4. Carrots, sliced and dried apricots

Xinjiang hand pilaf recipe

5. Put more oil in the wok than usual when cooking, then stir-fry the lamb chops.

Xinjiang hand pilaf recipe

6. The lamb chops are cooked out of oil and discolored and served

Xinjiang hand pilaf recipe

7. Put onions

Xinjiang hand pilaf recipe

8. Stir fry the aroma and put the carrots

Xinjiang hand pilaf recipe

9. Add lamb chops and dried apricots

Xinjiang hand pilaf recipe

10. Add salt and continue to stir fry

Xinjiang hand pilaf recipe

11. Add water

Xinjiang hand pilaf recipe

12. Put in the rice soaked in advance, turn to low heat, cover and simmer

Xinjiang hand pilaf recipe

13. After simmering, stir-fry evenly with a little crispy rice, which is more delicious

Xinjiang hand pilaf recipe

Tips:

1. If you want the lamb to be more rotten, you can cook the lamb chops in advance with water. When cooking, you can add a little aniseed and fragrant leaf cooking wine to get mutated so that the time for braising the rice can be shortened
2. Xinjiang’s pilaf is filled with yellow carrots or red ones can be used instead
3. Soak the rice for half an hour in advance. When simmering the rice, do not have too much water or the rice will stick to it.
4. Put plum meat in it to relieve greasiness, generally use raisins

This dish is also called: Best Xinjiang hand pilaf recipe, Chinese Xinjiang hand pilaf recipe, Healthy Xinjiang hand pilaf

Comments

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