Ingredients for pilaf

Fresh mutton, carrots, onions, clear oil, mutton fat and rice.

Method

First chop the mutton into small pieces and fry them in clear oil

Then add onions and carrots and fry in the pot, add some salt and water as appropriate , wait for twenty minutes, then rinse and soak the rice and put it into the pot without stirring. After forty minutes, the rice will be cooked.

The cooked pilaf is shiny and shiny. Fragrant and delicious. The Uyghur people regard pilaf as a fine meal.

Love Tips:

"Pluck rice", called "Bo Nuo" in Uyghur, is one of the delicious foods of Xinjiang Uyghurs, Uzbeks and other fraternal ethnic groups to entertain guests.

During festivals, weddings and funerals, ethnic minority families will have to "grab rice" to entertain guests. Their traditional habit is to invite the guests to sit around the Kang and spread a clean tablecloth in the middle of the Kang. Then the host holds a basin in one hand and a pot in the other, asks the guests to wash their hands one by one, and hands them a clean towel to dry them with. After all the guests have washed their hands and sat down, the host brings a few plates of "grabbing rice" and places them on the tablecloth (the custom is one plate for two to three people), and invites the guests to eat directly from the plate with their hands, so take It's called "grabbing and drinking". Nowadays, some ethnic minority families usually have small spoons when entertaining Han guests.

There is a touching legend about pilaf. According to legend, more than a thousand years ago, there was a doctor named Abuali Ibisina. In his later years, he was very weak and took a lot of medicine to no avail. Later, he studied a kind of rice for dietary therapy. He uses mutton, carrots, onions, clear oil, mutton fat and rice, adds water and salt and simmers them over low heat. This kind of 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. After half a month, 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 among Uyghurs today.

There are many types of Uyghur pilaf, with rich colors and varieties. In addition to vegetable oil, animal suet, bone marrow oil and ghee are also used to make pilaf. Of course, pilaf made with bone marrow oil has the highest nutritional value. In terms of meat, in addition to mutton, snow chicken, pheasant, domestic chicken, duck, goose and beef are also used. Snow chicken pilaf tastes best. However, some pilafs do not use meat, but use raisins, dried apricots, peach peels and other dried fruits to make them. They are called sweet pilafs or vegetarian pilafs, which are equally delicious. In summer, Uyghurs eat more kinds of pilaf.

The Uighurs in southern Xinjiang like to put a kind of "Biya" (papaya) in their pilaf, and some also put eggs and vegetables. The most particular thing among the Uyghurs is "Asimantu", which is steamed buns and rice. Place five or six thin-skin buns in each bowl of pilaf. Both pilaf and thin-skinned buns are top-quality meals of the Uyghur people. Putting the two together is really the best, the icing on the cake. Only when distinguished guests, relatives and friends come, the host will cook this kind of meal to entertain the guests.