Xinjiang pilaf

Overview

What Xinjiang pilaf pursues is the original flavor. The lamb does not need any seasoning, only a handful of salt, and it has absolutely no smell as mainland friends say. The pilaf does not require soy sauce, MSG, or any other superfluous seasonings. I really can’t stand the weird versions of the so-called authentic Xinjiang pilaf on the Internet. I will share it here. It cannot be said to be absolutely authentic, but most people in Xinjiang do it this way

Tags

• staple food
• home cooking
• rice
• lunch
• dinner
• students
• lamb
• northeast rice
• onions
• carrot
• salt

Ingredients

Steps

1. 1 Soak rice for an hour and set aside

   

2. 2 Shred an onion, carrots, and mutton and set aside

   

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

   

4. 4 After frying the onions, stir-fry the meat and carrots, add an appropriate amount of salt, stir-fry the carrots until soft, and stir-fry the meat until it turns color

   

5. 5 Spread the rice flatly on top of the fried carrots and meat. Because the rice has been soaked in advance, the amount of water just needs to cover the rice. Cover the pot and simmer on low heat for half an hour. It's basically OK!

   

6. 6 Stir, place on a plate and serve, ready to enjoy