How to make mutton pilaf:

1. First wash the rice and soak it in water for half an hour

2. Prepare other ingredients while soaking the rice. Cut the onions into shreds, cut the carrots into thin strips, and cut the mutton into 25px thick slices and set aside

3. Heat the pan over high heat, pour in a small amount of oil, and stir-fry the mutton until it changes color and becomes oily on the surface. When browned, remove the mutton and set aside

4. Add shredded onions into the pot and stir-fry for 1 or 2 minutes until the onions become transparent. Add carrots and cumin powder and stir-fry until fragrant

5. Pour the mutton back into the pot, cook in the cooking wine, pour in about 350ml of boiling water, cover the pot and turn to low heat and simmer for about 15 minutes

6. Add an appropriate amount of salt to the pot to adjust the saltiness. Drain the water from the soaked rice, pour it into the pot, and smooth it with a spatula so that the rice is basically flush with the soup. If the soup is not enough, you can add a little more boiling water

7. Cover Cover the pot and cook over low heat for 10 minutes, stirring once in the middle.

8. Sprinkle in the raisins and continue cooking for 5-10 minutes.

9. Until the rice is completely cooked and the soup has dried up. When the time is right, turn off the heat. Do not open the lid yet and continue to simmer for 2 or 3 minutes.

10. Open the lid and turn the rice evenly before serving.