Xinjiang Lamb Chop Pilaf (the Secret of Distinct Rice Grains After Being Cooked)

Name: Xinjiang Lamb Chop Pilaf (the Secret of Distinct Rice Grains After Being Cooked)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 bowls (1 bowl of rice yields 2 bowls of rice) Rice; 7-8 pieces Lamb chops; 1 purple onion onion; 8 (4 carrots + 4 yellow radishes) carrot; Some salt; 50g Mutton; 1 spoon honey; Put more oil to make it delicious Rapeseed oil; Several water; 1 piece Xinjiang Green Fragrant Concubine Raisins; 5g pepper powder; 5g White pepper

by Rock Sugar Snow Plow

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In Xinjiang, the locals call this staple food pilaf, and traditionally they use mutton. However, Xinjiang Corps people like to eat pork, and some of them use pork to make pilaf, called big pork pilaf/pork pilaf. Later, there were also innovative practices by people of all ethnic groups, such as chicken pilaf, goose pilaf, horse meat pilaf, and vegetarian pilaf.

People in Xinjiang call onions as skin buds. ("The word Pi Yazi originated from the West-Hungarian branch of Turkic language. Due to the complex ethnic composition in Xinjiang, the phenomenon of mixed ethnicity has long appeared. The name of onion in Turkic language has gradually been transliterated as "Pi Yazi".")

Living in the United States, I have bought lamb from various supermarkets and shops. I think only the bagged lamb/lamb chops from Trader joe's New Zealand are the best. There is no mutton smell. Although the taste is not comparable to Xinjiang lamb, it is also very good eat. Some friends recommended Costco’s New Zealand lamb chops, but I don’t like them very much. I recently ordered a lamb chop from New Zealand on Amazon. It’s not bad. It tastes almost the same as Uncle Qu's, except that the meat will be smaller.

I recommend domestic friends to buy Xinjiang local sheep or Ningxia Yanchitan lamb online. Lamb legs, lamb necks, and lamb ribs are excellent, but there is no one. You can also choose the lamb chops I bought. When buying meat, buy a small bag (or a small piece) of mutton's tail oil (the mutton's tail oil is not mutton).

Xinjiang Lamb Chop Pilaf (the Secret of Distinct Rice Grains After Being Cooked)

1. After washing the rice, put it in an oil-free thick-bottomed pot, fry the water in a low heat, and set aside. The picture shows rice that has been roasted and dried. (The rice does not need to be soaked). The purpose of this step is to make the cooked pilaf grains distinct, tasty and beautiful. When cooking pilaf, the rice will be rotten and thin when it comes out of the pot.

Xinjiang Lamb Chop Pilaf (the Secret of Distinct Rice Grains After Being Cooked) recipe

2. Put more rapeseed oil in the pot, add the shredded onions, and fry the shallot oil. (Don't use high fire to fry, it is easy to be mushy and no fragrance), discard the fried onion shreds and leave the scallion oil for later use. [After the oil is heated, add the shredded onion to prevent the oil from becoming muddy]

3. When frying onion oil, cut carrots and yellow carrots into finger-thick carrot sticks. [Don’t cut the carrot into thin strips, in that case, you won’t see the shadow of the carrot after the pilaf]

4. Prepare the lamb chops (some Xinjiang Uyghur people do not wash the lamb in advance when they cook pilaf, in order to preserve the original fragrance of the lamb). The lamb chops I bought at the supermarket of Uncle Quede were not washed beforehand.
Taking into account that foreign meat is not blood-letted meat, it is also possible to soak lamb chops in cold water to remove blood.

5. Put a little rapeseed oil in the pot, put the chopped mutton oil into the hot oil pot to refine the mutton oil. (The mutton oil in the picture is not chopped, or it is easy to refine the oil after being chopped.) Leave the refined oil in the pot and discard the oil residue. My piece of mutton oil is removed from the lamb chops. In fact, it’s best to use mutton tail oil if possible (the mutton’s tail oil does not smell)

6. Put the refined mutton oil and fried onion oil in the pot, then add the mutton, pepper powder, pepper, and stir-fry the moisture of the dried mutton over medium and low heat. (You can add more oil to make a delicious pilaf)

7. Then pour carrots and yellow radishes over medium and low heat, and continue to stir fry

8. Put in a spoonful of honey over medium and low heat and continue to stir fry

9. Then add the shredded onion, stir-fry on medium and low heat (purple onion has a better taste and richer nutritional value)

10. Then add hot water, whichever is less than the lamb, put some salt (to let the lamb taste), cover the pot, and simmer for 20 minutes

11. After 20 minutes of simmering

12. Turn the heat to the minimum, then spread the rice flat on top of the carrots and lamb, and slowly heat water along the side of the pot. The amount of water is just below the rice (it seems to be the same level as the rice). You need to set aside some rice and the side of the pot. Then, dig a few holes from the rice to the bottom of the pot, cover the lid, and adjust the fire power to medium and small fires. You can see the water gurgling from the holes. Then sprinkle a handful of washed Xinjiang Green Xiangfei raisins on the surface)

[Remarks] This step is very important. If there is more water, pilaf will turn into porridge. If there is less water, the rice will be too hard.

13. After about 12-15 minutes, when you no longer see gurgling bubbling, switch to a low heat, open the lid, turn the rice over (only the rice, not the carrots and meat), and dig a few more layers of rice Then cover the lid and continue to simmer for 15-20 minutes. When the time is up, turn off the heat and continue to simmer under the lid. At this time, you can mix a cold dish or wipe the stove, tidy up the kitchen and prepare for the meal.

14. Open the lid, sprinkle salt, and stir evenly from the bottom with a wooden spatula. The pilaf is ready.

15. The rice grains are distinct, soft and hard.

16. I like pilaf with distinct grains of rice

Tips:
The pilaf made in iron pot/ceramic pot/non-stick pot + open flame stove is delicious. However, when using an iron pan, you must pay attention to the thickness of the bottom of the pot. The thin bottom of the pot can easily cause a muddy bottom. It is best to pay close attention to the cooking process and adjust the water volume and fire power in time.

The pilaf stewed in the rice cooker is not so good, but I feel that it is not delicious enough, and the taste is incomparable with that made by a pot + an open flame stove.

When I was in Yili, I went to quite a few restaurants to eat pilaf, and found that even in the same restaurant, the pilaf tasted different every time I went to it, sometimes it was very fragrant, sometimes it tasted ordinary, sometimes the rice was dry, sometimes the rice It's wet again.