Xinjiang mutton pilaf

Overview

I feel homesick after eating mutton pilaf...

Tags

• staple food
• home cooking
• dishes
• xinjiang cuisine
• rice
• mutton
• onions
• white rice
• carrot
• salt

Ingredients

Steps

1. 1 Prepare lamb, onions and carrots. Chop carrots and onions into thick strips. Cut the lamb into large pieces. If you like to eat meat, you can add more. Adding fat will make it more fragrant and oily, and taste better. Soak the rice in cold water for 2 hours. This will prevent the rice from getting cooked during simmering.

   

2. 2 Put the mutton into boiling water, bring to a boil, remove the meat, and wash in cold water.

   

3. 3 Put twice as much oil in the pot as you would for stir-frying. Add the mutton and fry for a while, add water and cook the meat. After boiling, reduce heat and simmer for half an hour. Add salt in the middle to taste. Remove the meat and leave the soup in the pot.

   

4. 4 Place the shredded carrots and onions on the bottom of the pot, then the meat, and finally the rice. The water should cover the rice. Don't use too much water, otherwise the rice will be too soft.

   

5. 5 After the fire starts to steam, gradually turn to low heat and simmer for about 40 minutes.

   

6. 6 Stir finally and remove from the pot.