Xinjiang Pilaf

Name: Xinjiang Pilaf
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 600g Northeast Rice; 2 pcs carrot; 1 piece onion; Some salt

by Zabayi, Xinjiang

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The pilaf in Xinjiang pursues the original flavor. The lamb meat does not need any seasoning. It only needs a handful of salt. There is no such thing as the smell of mainland friends. The pilaf does not require any soy sauce, MSG, and all seasonings. , I also really can’t read the various strange versions of the so-called authentic Xinjiang pilaf on the Internet. I will popularize them here. It cannot be said to be absolutely authentic, but most people in Xinjiang do this."

Ingredients

500g Lamb
600g Northeast Rice
2 pcs Carrot
1 piece Onion
Some Salt

Xinjiang Pilaf

1. Soak the rice for one hour, set aside

2. Shred an onion, cut carrots and lamb and set aside

3. Add appropriate amount of oil, fry the onion until golden brown, drain the oil and set aside

4. After frying the oil of the onions, then stir-fry the meat and carrots, add a proper amount of salt, the carrots should be fry until soft and the meat should be fried together

5. Spread the rice flat on the fried carrots and meat, because the rice is soaked in advance, so the amount of water is just less than the rice. Cover the pot and simmer for half an hour, basically it is OK!