Main ingredients

8 taels of mutton

Accessories

Carrots

2 pieces

Onion

1 piece

Rice

2 bowls

Seasoning

Salt

Appropriate amount

How to make Xinjiang mutton hand-cooked rice

1. Soak the rice in water for half an hour and cut the mutton into small pieces

2. Cut the carrots into thick strips and onions Cut into thick shreds, add a little more oil to the pan than usual, add mutton and stir-fry

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3. Fry the mutton until there is no moisture. After it is done, add the onions and stir-fry until fragrant. Add the carrots and salt and stir-fry for a while. Spread the soaked rice flat on the dish and add water. The ratio of rice to water is 1:1.2

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4. Cover the pot, turn the heat to minimum and simmer until the rice is cooked. It takes about 1 hour. Then stir-fry the rice and vegetables evenly and it is ready to serve

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5. Let’s eat

Cooking tips

1. Cut the carrot sticks thicker, because in Part of it will melt away during the simmering process

2. The amount of salt should be a little more, taking the rice into consideration

3. If the lid and pot are not very tight , put a towel around it, and try not to let the heat escape too much

4. Don’t really eat it with your hands, haha

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