Xinjiang pilaf
By MollieHeaney
Ingredients: salt,rice,lamb shank,soy sauce,garlic,shredded carrots,cumin
Recipe Recommendations
- rice 300g
- lamb shank 300g
- shredded carrots 100g
- garlic 2 cloves
- soy sauce 50ml
- cumin 1 tsp
- salt appropriate amount
- salty and fresh
- cook
- several hours
- simple
Steps for Xinjiang pilaf
1
Wash the rice and soak in clear water for 2 hours.
2
Cut the mutton leg meat into large pieces, blanch it with water, and skim off the blood foam.
3
Add soy sauce and salt, simmer over low heat for 40 minutes, remove and set aside.
4
Heat the oil, add minced garlic and saute until fragrant, then add shredded carrot and shredded apple, stir fry, sprinkle with a little salt and serve for later use.
5
Put the oil in the pan and heat it, add the mutton leg meat, and fry it until it has a burnt aroma.
6
Add the freshly fried shredded vegetables.
7
Add the soaked rice and stir fry well.
8
Pour in water, preferably just enough to cover all ingredients, cover the lid, and simmer over low heat for 30 minutes. During the stewing process, you can add appropriate salt, cumin, raisins or shredded coriander according to taste.Xinjiang pilaf Make Tips
1. Authentic Xinjiang hand-pilaf does not add soy sauce, but the mutton is quite smelly, so add some soy sauce appropriately to remove the mutton and improve the freshness. 2. Onions should be added to pilaf rice, but for personal reasons, I didn't put them in.