Ingredients: lamb chop, carrot, onion, rice, cumin, salt.
1. Prepare ingredients: shred onions and carrots for later use.
2. Blanch the lamb chops: Blanch the lamb chops with cold water and remove them after floating. It will be more fragrant to choose fat and thin lamb chops. When frying, the fat of lamb chops will be separated out, and when stewing, it will be absorbed by rice grains, so that the stewed rice is oily and bright.
3. Stir-fry lamb chops: put oil in the pot. When the oil is hot, add half the onion and stir-fry until fragrant, then add the scalded lamb chops and stir-fry until the fat of the lamb chops precipitates. When seasoning, add two spoonfuls of cumin powder and salt. The salt is slightly salty than normal, because rice should be stewed together in the later stage. The secret of delicious pilaf is to add more onions and cumin. Don't forget.
4. Serve the lamb chops: the fried lamb chops are served with onions for later use.
5, stir-fry carrots: continue to put oil in the pot, add the other half of the onion and stir fry. Then add carrot sticks and stir-fry until broken. Add cumin and salt to taste, which is slightly salty than normal.
6. Put rice: put the washed rice into the inner container of the rice cooker. You don't need to put too much water at this time, because you have to put water later.
7. daub carrots: daub fried onions and carrots.
8. Cover the lamb chops: Cover the fried lamb chops, and then add water to slightly exceed the rice. Cover the rice cooker and start the cooking process. Don't add too much, or the rice will not be clear and bright when it is stewed.
9. After a program, a delicious mutton pilaf is ready. This kind of rice has distinct grains and is full of the fragrance of meat, onions and carrots.
Introduction to mansaf
Pilaf is a favorite food for people of all ethnic groups in Xinjiang, and it is called "Polo" in Uygur language. The practice is to fry onions and yellow radishes in oil first (yellow radishes are a special product of Xinjiang, and the output is small, so carrots are generally used instead). Stir-fry onion and mutton separately. Then put the fried carrots and mutton into the washed rice and add water to stew and steam.