Mutton pilaf

Overview

Pilaf is a Xinjiang ethnic minority dish. The main raw materials are fresh mutton, carrots, onions, clear oil, and rice. Today, my index finger moved very much and I really wanted to grab some food, so I started cooking.

Tags

• staple food
• home cooking
• camellia oil
• lamb chop tea
• onions
• carrot
• meters
• salt

Ingredients

Steps

1. 1 Cut the carrots into small pieces, chop the lamb chops into small pieces, and chop the onions.

   

2. 2 After the wok is hot, add the oil. When the oil is 60% hot, add the lamb chops and stir-fry until the water is dry.

   

3. 3 After the lamb chops are fried, add the chopped onions and continue to stir-fry for a few minutes.

   

4. 4 Then add diced carrots and stir-fry

   

5. 5 Add a little salt and continue to stir-fry until the carrots become soft.

   

6. 6 Then add boiling water to cover the mutton and carrots, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes.

   

7. 7 At this point, you can wash the rice and soak it in water for 5 to 10 minutes.

   

8. 8 Add soaked rice to the pot.

   

9. 9 Use a spatula to smooth the rice. At this time, the water level in the pot should cover about one knuckle of the rice noodles. Cover the pot and cook on high heat for fifteen minutes, then reduce to low heat.

   

10. 10 After 15 minutes of low heat, you can turn off the heat, simmer for a few more minutes and then break up, and you can prepare to plate and eat.

    

11. 11 It's ready to eat.