Cumin Hand-Cooked Lamb Rice

Ingredients

Ingredients: 200 grams of Sekinar grassland lamb, 200 grams of rice, one head of onion, one carrot

Supplementary ingredients: 1 tablespoon of peanut oil, 1 tablespoon of soy sauce, cumin powder, 3 grams of salt, a small amount of green onion

Methods

p> 1. Wash the grassland lamb, cut into pieces and spare

2. Wash the rice, soak it for five minutes, and then pour it into the rice cooker

3. Carrots and onions cut into thin strips and spare

4. When the oil is hot in the pot, put in the lamb and stir-fry, and put in the appropriate amount of cumin powder

5. When the lamb turns gray, put in the onion and stir-fry, and then pour in a tablespoon of soy sauce

6.

6. Put in the carrots and stir fry evenly, all poured into the rice cooker

7. Add salt, add the right amount of water (submerged ingredients), cover the lid and press the cooker to cook

8. About 20 minutes after the cooked out of the pot, sprinkle some chopped green onions can be

Lamb hand-held rice

Ingredients

1.5LB lamb cut into small pieces

2 cups Basmati long rice

1 white onion

3 carrots

? cup fried onions

1/2 cup white raisins

1 tablespoon cumin powder

1 tsp yellow ginger powder

? tsp pepper powder

1 ? tsp salt

Directions

1. Soak the Basmati long rice in water for 1 hour, drain and shred the carrots and onions.

2, mutton with oil fried dry incense, add cumin powder, yellow ginger powder, pepper stir fry, add shredded onions, shredded carrots, stir fry dry water, add fried onions and raisins, add rice, salt, pour chicken broth just submerged cover the rice, simmer for 10 minutes, turn off the heat and simmer for 5 minutes.

3, pine nuts fried, add rice and mix well, eat, very delicious.

Uzbekistan lamb hand-rolled rice

Ingredients

Ingredients: sheep scorpion, fragrant rice, carrots, onions

Seasoning: cotton oil, cumin grains, salt

Method

1, carrots cut into thick julienne strips, fragrant rice with hot water and salt soak on the sheep scorpion washed blanching. Onion shredded to be used.

2, a casserole dish is hot, add cotton oil simmering through, down into the scorpion stirring to color and then add carrots to continue to stir to color, add cumin grains and then slightly stirred for a while.

3, inject a little pure water, with a small fire will be scorpion stew until half-cooked, into the hot water soaked rice.

4, continue to simmer until the rice is almost completely cooked, use a spatula to turn the rice once to make it ripe and even, can also be used as a utensil to the middle of the rice rake open a few holes to facilitate gas and prevent paste pot (also known as the air hole). It takes about forty minutes to cook and serve.

Authentic Xinjiang Mutton Rice

Ingredients

200 grams of fresh mutton chops, 2 cups of rice, 1 carrot, 1 onion, Xinjiang Batan wood, Xinjiang raisins, 2 teaspoons of salt, cumin powder, cooking oil

Directions

1. 2 cups of rice in a bowl. Add a good amount of cold water

2. Make sure the water doesn't cover the rice, and set aside to soak for 20 minutes

3. Drain the soaked rice and set aside

4. 2 teaspoons of salt in a small bowl

5. Add 1 small amount of cold water and stir to mix well, and make the salted water

6. Add a little bit more oil than you would need for a stir-fry in a wok, and heat it up over high heat

7.

7. Pour the salted water into the frying pan quickly

8. Cut 1/2 onion into strips

9. Put the onion strips into the frying pan, and stir-fry them with a spatula

10. Stir-fry until the onion turns brown and fragrant, and then fish out the onion with a spoon to control the oil

11. Put the ginger slices into the rest of the oil, and fry them over a low heat

12. Wash the lamb chops and put them into the pot, stir fry with a spatula

13. Stir fry the lamb chops until they turn brown, cut the remaining half of the onion into strips and put them into the pot, stir fry with a spatula until the lamb chops are fragrant and the surface is golden brown

14. Wash the carrots, peel them and cut them into thick strips with a knife

15. Put the carrot strips into the pot and stir fry them until they become soft with a spatula

16. Add enough cold water to the pot to cover the surface of the ingredients

17. Cover the pot with a lid and bring to a simmer over high heat

18. Boil the water until it boils and a lot of foam appears on the surface, then skim off the foam with a spoon

19. Add the rice to the pot and smooth it out with the back of a spatula

20. Cover the pot with a lid and bring it to a simmer over low heat

21. Every once in a while, open the lid of the pot and use chopsticks to poke a few holes in the surface of the rice

22. After that, use the back of the spatula to smooth out the rice, cover the pot and simmer again

23. Until the broth is basically dried up, and the rice has absorbed all the broth and fat to become a golden brown color, sprinkle in the appropriate amount of cumin powder

24. Raisins

26. Cover the pot with a lid and simmer over low heat until the soup dries up.