The main raw materials are fresh mutton, carrots, onions, clear oil, sheep oil and rice. In Xinjiang, authentic pilaf generally does not contain cumin powder, hawthorn and soy sauce, and halal dishes cannot contain alcohol cooking wine. But according to the quality of local ingredients and personal taste, you can add your favorite ingredients as appropriate.
Extended data:
Uygur people have a wide variety of pilaf, with very rich varieties of colors. Besides vegetable oil, butter (cream) is also used to make pilaf. Of course, pilaf made with butter has the highest nutritional value. In terms of meat, in addition to beef and mutton, snow chickens, pheasants and domestic chickens, ducks and geese are also used. Snow chicken pilaf tastes best.
But some pilaf is made of dried fruits such as raisins, dried apricots and peach peels instead of meat, which is called sweet pilaf or vegetarian pilaf, and it is equally delicious. In summer, Uighurs eat more kinds of pilaf. Uighurs in southern Xinjiang like to put a kind of "Bi Ye" (papaya) in their pilaf, and some people also put eggs and vegetables.
The most interesting thing is to put some yogurt on the prepared pilaf, which is called "Kebei Bokno". It is not only the first-class food to satisfy hunger, but also the food to relieve summer heat. But now Uighurs are most particular about "Assimantu", that is, steamed stuffed bun pilaf.
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