Fool version of Xinjiang pilaf

Once, a friend's mother came back from Xinjiang and invited us to make pilaf rice. At that time, I thought that what she made was very ordinary. However, since then, LG has been clamoring to eat pilaf rice every day. There is no choice but to search the Internet, and the results really let me find the method. It is very simple and tastes good. The ingredients are economical and can be changed at will according to your preferences

Recipe Recommendations

lamb chops appropriate amount
rice appropriate amount
carrots appropriate amount
onion appropriate amount
Hawthorn appropriate amount
pepper appropriate amount
cumin powder appropriate amount

original
steamed
an hour
simple

Steps for Fool version of Xinjiang pilaf

Soak the rice for 30 minutes and drain until excess water is removed.

Peel the carrot and cut it into 1ML pieces and cut the onion into the same size pieces.

Wrap the hawthorn, Zanthoxylum and cumin powder into the material bag.

Pour clear water into the pot and add the lamb chops. Bring to the boil over high heat, skim off the foam and cook for 2 minutes. Remove and drain the water.

Heat the pan, add oil, etc. When the oil is 70% hot, add half of the onions and stir fry until fragrant. Add the mutton chops and stir fry until golden brown. Add the soup from the mutton chops just cooked. Add soy sauce and salt, add the dough, cover and turn to low heat. Cook for 20 minutes.

Remove the material bag, pour in the chopped onion pieces and carrot pieces, cook for 1 minute, and pour the soup with the ingredients into the electric rice cooker. Lay the soaked rice on the lamb chops (If you like to eat a harder rice soup, don't eat too much rice, but I like to eat a softer one, so put more soup over the rice.) Press the cooking key. When it pops up automatically, the rice is ready for ten minutes, then open the lid and use a spoon to stir the rice from the bottom for a few times and you can start.