Xinjiang hand-picked rice
Overview
In Afghanistan, apart from the busy work, a meal from home can reduce a lot of homesickness. So I learned how to cook rice from a certain Xinjiang Uighur brother. I can take a break after the stressful work and taste the taste of home.
Tags
Ingredients
Steps
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Cut an appropriate amount of carrots and onions into shreds. This is for five people
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Remove the foam from the mutton and simmer slowly over low heat.
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When the mutton is stewed, take it out
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Be sure not to throw away the mutton soup, keep it.
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Appropriate amount of oil
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Fry the mutton first, then add the onions and stir-fry
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Add the shredded carrots to the pot and continue to stir-fry
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Pour the previous mutton soup into the pot. This time the soup is a bit less. Add water to let the soup pass through the mutton and carrots, then simmer over high heat. Add salt after it boils
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When the soup in the pot boils, add rice. The key point is to spread it in circles along the edge of the pot from the outside inward until the rice covers the pot surface, then cover the pot and simmer over medium heat
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After simmering for 5 minutes, use a spoon to smooth the rice, cover it and simmer.
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It's hard to say how long it takes to simmer. It usually takes a while to take a look. Stir finally to fully combine the carrot shreds and rice.
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The last step is to start eating
