Mutton hand rice (rice cooker version)
Overview
This recipe is for two people, please add more if you have big appetites. The amount of water is the usual amount for steaming rice, no need to add more water. A rice cooker is easier to master than a cast iron pan. There is no need to soak the rice two hours in advance, and you don’t have to worry too much about the preparation process. You can also use the rice steaming time to make two other vegetarian dishes.
Tags
Ingredients
Steps
-
Wash 110g of rice and soak in 165g of water. Just add the usual amount of water for steaming rice, no need to add more water.
-
120g potatoes, 50g carrots, cut into 1cm square cubes.
-
Dice 30g onion.
-
grams of lamb shank cut into cubes.
-
Before starting to stir-fry, pour the rice soaking water into another pot and bring to a boil.
-
Add a little oil to the pot (about 7 or 8 grams of oil). When it is 50% hot, stir-fry the diced mutton. The amount of oil in the pot should be determined according to the fatness of the mutton. If there is more fat, add less oil. On the contrary, more.
-
When the mutton changes color slightly, add in diced onions and stir-fry until fragrant.
-
Then add diced potatoes and carrots and stir-fry.
-
Add 2 grams of cumin powder.
-
Add the hot rice soaking water and add a few drops of soy sauce. If you like spicy food, you can add some oily chili peppers, as long as the chili peppers don’t need to be oily.
-
Bring to a boil over high heat and add an appropriate amount of salt (I added about 2 grams of salt).
-
Pour the ingredients from the wok into the rice cooker.
-
Start the rice cooking program. If you like raisins, you can add them in appropriate amounts. My family doesn’t like them, so I didn’t add them.
-
While waiting for the rice to cook, you can blanch a few okra, cut into small pieces, and stir in after the rice is cooked.
-
Remove from the pan.
