Xinjiang hand pilaf, or pilaf for short, is actually divided into vegetarian pilaf and meat pilaf. Here is the practice of meat pilaf.

Ingredients: lamb chops, carrots, rice and onions.

Rice: First, wash the rice and soak it in water with a little salt.

Lamb chop: I bought it from Coles. They are all packaged offline, and the price is cheap. It's almost five yuan a kilogram here. Buying 700 grams should be enough for two people to eat two meals.

Carrots: 4 or 5 carrots are washed and cut into thin strips.

Onion: One, shredded.

Exercise:

Add a proper amount of oil to the pot, heat the oil, stir-fry the lamb chops until they turn yellow and start to dry, add onions and stir-fry until fragrant, add carrots and stir-fry until soft, and add a proper amount of salt.

Take the rice out of the water, spread it on the top surface, and then add a small amount of water (1 bowl of rice will probably be added 1 bowl of half water). There should not be too much water, or the rice will lose its glittering and translucent taste. When the water is boiling, it's important to turn the fire to the minimum, otherwise it's nonsense, and it's boring to cover it. If there is a wet cloth that can seal the whole pot edge, that is the best, then leave it alone. It should be okay to be stuffy for about 20-30 minutes. Open the lid at this time, and the rice may still be white. It doesn't matter. You can see the lovely color by turning it evenly up and down with a spatula.

Side dishes: Because it may be boring to eat only pilaf, it is suggested to add some side dishes.

Supplement:

Pilaf is one of the favorite foods of Uighurs and other ethnic minorities in Xinjiang. The Uighur language is called "Polo".

The main raw materials of pilaf are rice, mutton, carrots, onions and clear oil. The pilaf is bright and fragrant, delicious and nutritious, and its delicious fragrance is enough to make your mouth water. On holidays, we entertain relatives and friends, especially weddings. Uighurs must cook pilaf to entertain guests.

Pilaf is not only a nourishing food with rich nutrition, but also an ideal food that saves labor and time. Especially when entertaining hundreds of guests, cooking pilaf can satisfy everyone. Therefore, when Uighurs hold weddings or celebrate "Naizir", they often grab meals to entertain guests.

Knead the rice into a ball and put it in your mouth with the mutton.

Teach you how to be an authentic xinjiang hand pilaf!

Ingredients: rice, mutton, carrots; Accessories: onion and pepper; Seasoning: salt and soy sauce.

Step 1: Wash the rice and soak it in warm water for later use (don't forget a very important step, otherwise it will be easily steamed out);

Step 2: Wash mutton, carrots and onions;

Step 3: shred the onion, cut the mutton into pieces and cut the carrot into strips;

Step 4: Boil the oil in a hot pot, add the pepper and stir-fry it to taste, and then take out the pepper particles (you won't take a bite of pepper when you are convenient to eat).

Step 5: Add onion, stir-fry slightly, and add mutton;

Step 6: Add appropriate amount of salt and soy sauce (a little more) until the meat is cooked before adding chopped carrots;

Step 7: Just stir-fry the carrots a little, and make sure the salt is well mixed before pouring into the rice cooker (because it won't be seasoned later). Add rice and appropriate amount of water, and pay attention to the fact that the water is about half less than the usual steamed rice; It's convenient to use an electric rice cooker, if not an iron pan directly.

Step 8: Wait ......

Step 9: Stir well and start eating! ! !

thank you