"Grab the mutton with one hand and put the rice into your mouth with the other. The meat is tender and tender, and the rice is fragrant with oil. There is also the fresh sweetness of carrots and the QQ glutinous rice. It’s such a delicious dish that you can’t stop eating!” Everyone should know what I’m talking about, that is, Xinjiang rice pilaf.
I don’t know if you have watched a documentary called "Taste of Xinjiang". The first two episodes of this documentary are all about pilaf. This shows how important pilaf is in the hearts of Xinjiang people. . In fact, as we all know, Xinjiang people prefer pasta, but pilaf still holds the heart of Xinjiang people tightly. Many people in Xinjiang will miss it if they don't eat pilaf for a period of time and must have a meal. In the process of making pilaf, the choice of mutton and carrots is very particular. Some places only use unmarried mutton meat, and some places use two different varieties of carrots. In Xinjiang, there are two choices for carrots. , one red and one yellow. Some add dried fruits, some don't, and some have improved by adding fruits.
Pilaf is a traditional delicacy spread throughout West Asia, so it is not only the pilaf of Xinjiang people. Pilaf is called "Polao" in Uyghur and is a food of Uyghurs, Uzbeks and other ethnic groups in Xinjiang. , a favorite meal. Because it was originally used to catch food, it was called pilaf. It is worth mentioning that there are still many people in Xinjiang who eat with clean hands. I would also like to mention that the authentic local pilaf in Xinjiang generally does not contain cumin powder or soy sauce, and halal dishes cannot contain alcoholic cooking wine.
According to legend, more than a thousand years ago, there was a doctor named Abu Ali Ibisina. In his later years, he was very weak and took a lot of medicine to no avail. Later, he decided to undergo Diet therapy. He chose fresh mutton, carrots, skinned potatoes, clear oil, mutton fat and rice, added water and salt and simmered them over low heat. This rice has the characteristics of color, taste and aroma, which can arouse people's appetite. So he ate a small bowl in the morning and evening. Half a month later, his body gradually recovered. People around him were very surprised, thinking that he had taken some miraculous medicine. Later, he passed on this "prescription" to everyone, and it has become a common meal for Uyghur people, also called Shiquan Dabu Rice. These are just some legends, please listen to them.
There is not a single type of pilaf in Xinjiang, there are many types. I will introduce them to you one by one below:
The first is vegetarian pilaf. It is not greasy, has a slight carrot sweetness, and is very popular among women. Although there is no meat in it, it has a unique flavor when eaten with side dishes (spicy red skin). Vegetarian pilaf is a refreshing addition to pilaf.
Minced meat pilaf should be the favorite of Xinjiang people. Because it uses deboned meat, it is easy to eat. In Xinjiang, it is usually made of mutton. Of course, beef is also used in some places. The meat is soft and rotten, the rice is springy, and accompanied by the oily and meaty aroma, the taste is simply amazing!
Lamb chop pilaf is also a favorite of many people. The ultimate foodie knows that the meat is of course the best when it is close to the bone. The lamb chop is very tender, with one mouthful of meat and one mouthful of rice, followed by carrots. The side dishes mixed with shredded silk don't feel greasy at all.
The lamb leg in Lamb Leg Pilaf is not the whole lamb thigh! It is a part of the leg of lamb. Choose the part that has both lean meat and tendons. Take a bite of the mutton. There are tendons in the meat. It has a unique texture when you bite it. Take another bite of rice, fragrant meat and sesame oil intertwined with each other. It tastes delicious!
Black pilaf is the so-called original pilaf. It is a special "secret" pilaf. Ordinary pilaf is stewed in a large pot, but black pilaf is fried in a small pot. Stewed, because you need to fry a large amount of Pi Ya Zi in the pot until they are charred, but not mushy. When adding other main ingredients such as mutton, because the Pi Ya Zi is burnt black, when adding rice , the rice is dyed with this color, so this kind of pilaf becomes dark brown, so it is called black pilaf. Sometimes some chickpeas are added to make it taste more delicious.
Chicken drumstick pilaf is a bonus for those who don’t eat mutton. Using the same cooking method as mutton, the chicken is soft and tender, and the bones and meat can be easily separated when grilled. It is also a good choice to eat with rice.
When you eat the slices of air-dried meat pilaf, you will salivate. Air-dried horse meat, air-dried beef, air-dried horse farm, etc. make the meat in the pilaf taste very strong. Take another bite When chewing the Pi Ya Zi, your mouth will be filled with the juice from the marinated meat, which reveals the faint sweetness of the Pi Ya Zi. It is super satisfying. Those who like air-dried meat, choose this pilaf, and after eating it, you will understand that heaven is right in front of you.
The more exquisite pilaf is "thin-skin bun pilaf". Five or six thin-skin buns are placed in each bowl of pilaf. Who says rice and noodles can’t go together? The taste of the collision is wonderful. The deliciousness of the steamed buns and the chewy texture of the rice pilaf create a harmonious picture in your mouth. The various flavors blend together in your mouth. It is simply a top-notch luxury enjoyment on the tip of the tongue.