grab rice

Overview

It is said that in Xinjiang, 100 families will make 100 different flavors of pilaf, more or less oil, sheep meat or goat meat, dried apricots or raisins, meat on top or rice on top, large pieces of meat or small pieces of meat, sugar or no sugar, pressure cooker or large iron pot, Haloxylon ammodendron firewood or charcoal fire... In short, any kind of pilaf has different tastes, and each one has its own uniqueness. A few days ago, my parents sent me Hainanese lamb chops with the skin on (well, yes, Hainanese lamb must be eaten with the skin on). I thought that if you want good lamb, you must bring out its original flavor and characteristics. In my heart, only good lamb can make good pilaf, so let’s make pilaf!

Tags

• staple food
• home cooking
• children
• old man
• lunch
• corn oil
• garlic
• mutton
• onions
• raisins
• rice
• sugar
• zanthoxylum bungeanum
• carrot
• salt

Ingredients

Steps

1. 1 Wash the rice repeatedly in advance to remove as much starch as possible from the surface of the rice, and soak it in cold water for 30 minutes. Preheat the cast iron pan, add the oil to smoke and fry the Sichuan peppercorns and flattened garlic until fragrant. When the garlic turns golden brown, take it out and set aside. Remove the Sichuan peppercorns when they turn black. Because the skin is not easy to tenderize, cut the mutton into pieces and blanch in ginger water, leaving a little soup in the pressure cooker for 20 minutes. Soak raisins in water until soft.

   

2. 2 Then add onions and stir-fry until caramelized.

   

3. 3 Remove the slightly tender mutton and stir-fry with onions until the edges are golden brown, then remove the mutton and set aside.

   

4. 4 Add carrots and raisins and stir-fry until carrots are soft and tender, add a little sugar.

   

5. 5 Then spread the carrots all over the bottom of the pot, place the soaked rice on top, and finally add the mutton. Pour the soup in the pressure cooker into the pot. If it is not enough, add water until just enough to cover the surface of the rice with a little oil splash. After boiling, turn to the lowest heat and simmer for 40 minutes (adjust according to the texture of the rice, the rice needs to be cooked but not soft). After 20 minutes, season with salt and turn the whole pot of rice to make the carrots and rice evenly blend. Cover and continue to simmer.

   

6. 6 You can enjoy it directly out of the pot, or you can add coriander or parsley according to taste. The mutton is tender and the sheepskin is smooth. The rice is soaked with the mutton soup and the grains are chewable. Enjoy!