Xinjiang Hand Pilaf

Name: Xinjiang Hand Pilaf
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Lamb chops; 600g Rice; 1 piece onion; 1 piece tomato; 5 pieces carrot; Some water; 5g salt; Some oil

by Jamie 5698545373

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

5

There is also a moving legend about pilaf. According to legend, more than a thousand years ago, there was a doctor named Abu Airi Ibizina. In his later years, he was very weak and took a lot of medicine to no avail. Later, he studied a kind of meal and performed diet therapy. He used beef and mutton, carrots, onions, clear oil, mutton oil and rice, added water and salt, and simmered them over a low fire. This kind of rice has the characteristics of complete color, taste and fragrance, which can arouse people's appetite. So he ate a small bowl each morning and evening. After half a month, his body gradually recovered his health, and everyone around him was very surprised, thinking he had taken some panacea. Later, he passed on this "prescription" to everyone, and it has become a popular pilaf among Uyghurs. Whether this legend is true or not, we don't care about it, but pilaf is a very nutritious food, but it is real. Clean oil, onion, carrot and rice are all vitamin supplements, especially carrots are called "small ginseng" and "ground ginseng". Of course, rice cooked with such raw materials will help people.

Ingredients

500g Lamb Chops
600g Rice
1 piece Onion
1 piece Tomato
5 pieces Carrot
Some Water
5g Salt
Some Oil

Xinjiang Hand Pilaf

1. Forgetting to take pictures in this step is to chop the lamb chops into small pieces or cut the leg of lamb into small pieces, and wash the carrots, onions, and tomatoes.

2. Cut the carrots into strips. It would be better if you can buy yellow radishes (not available in Shanghai, use carrots instead).

3. Shred onion, peel and dice tomatoes.

4. Cut the lamb bones and leg of lamb, and pack them!

5. Put the oil in the iron pan, and the amount of oil is twice the usual amount of cooking.

6. When the oil is hot, put the lamb bones and stir fry first. The lamb bones will become discolored and put on the leg of lamb.

7. Add the cut carrots to the frying pan and stir-fry until the carrots are soft.

8. After the carrots are sautéed, add the chopped onions and stir fry until the onions become soft.

9. Stir-fry carrots and onions until softened, add diced tomatoes and stir fry

10. After all the vegetables are softened, add the lamb and stir fry ➕ salt

11. Put the fried lamb and vegetables into the bottom of the rice cooker, and spread the rice on the top after all the vegetables are put in.

12. Spread all the rice

13. Add water, a little less than usual for cooking rice.

14. Turn the rice cooker to the rice cooker button. After you hear the adding prompt during the cooking process, add the raisins (this step can be omitted), and the pilaf with raisins will have a richer texture.

15. After the rice is cooked in the rice cooker, keep it warm for 10 minutes. Mix the rice with a spatula. Now, the delicious pilaf rice is complete, enjoy!

Tips:
This rice can also be made vegetarian, just omit the step of mutton in the early stage! People who do not eat lamb can also replace lamb with beef or chicken, which tastes equally good!