Uygur hand-grabbed rice is a Xinjiang dish. The main raw materials are fresh mutton, carrots, onions, clear oil, sheep oil and rice. The practice is to chop the mutton into small pieces and fry them in clear oil, then fry the onions and carrots in the pot, and add some salt and water as appropriate. After 2 minutes, put the soaked rice in the pot without stirring. After 4 minutes, grab the rice and it will be cooked. Cooked pilaf is shiny and shiny. Delicious and delicious. The Uighurs regard pilaf as a good meal.