Mutton pilaf

Overview

Mutton pilaf is a special delicacy in Xinjiang. It is rich in nutrients and has a balanced diet. The combination of carrots and mutton allows their respective nutrients to be better absorbed by the body. The rice also absorbs the essence of the soup and becomes more delicious. The local recipe in Xinjiang does not add too many spices, so you can enjoy the original flavor of the ingredients. If you are not used to the mutton smell, you can add some five-spice powder or cumin powder, or cooking wine to season it.

Tags

• staple food
• home cooking
• cooking wine
• five spice powder
• mutton
• onions
• carrot
• meters
• salt

Ingredients

Steps

1. 1 Wash the rice and soak it for 15 minutes

   

2. 2 Cut the mutton into 1cm thick chunks

   

3. 3 Shred onions

   

4. 4 Cut carrots into thick strips

   

5. 5 Put a little oil in the pot, stir-fry the mutton to remove the oil, remove and set aside.

   

6. 6 Using the remaining oil in the pan, sauté the onions.

   

7. 7 When onions are super soft, add carrots and stir-fry

   

8. 8 Add the lamb and stir-fry.

   

9. 9 Add five-spice powder, cooking wine and continue stir-frying

   

10. 10 Add about 300 ml of water (just enough water covers the surface of the mutton) and simmer for 15 to 20 minutes.

    

11. 11 Add salt to taste, then add the drained rice, spread the rice evenly and press it into the soup until the soup is flush with the surface of the rice. There should not be too much soup. If there is too much soup, the rice will become too soft and chewy. If there is too much soup, you can scoop out some. If there is not enough, you can add water.

    

12. 12 Cover the pot, cook for 10 minutes, then uncover the lid, quickly flip the rice up and down, continue cooking for 15 minutes, and simmer for another 5 minutes.

    

13. 13 Complete the dish.