Mutton mansaf practice daquan

Wash the rice, soak it in clear water for 30 minutes, peel the carrot and cut it into cubes of about 1 cm, cut the onion into cubes of the same size, and wrap the pepper, cumin powder and dried hawthorn into seasoning bags respectively.

Second step

Add enough water to the pot, add lamb chops and ginger slices, and skim off the floating foam after the fire is boiled (after cleaning, the soup of boiled mutton will be retained)

Third step

Continue to cook for 2 minutes, take out the mutton and drain.

Fourth step

Heat the wok, add a little vegetable oil, add half chopped green onion and stir-fry until fragrant.

Step five

Add mutton and stir-fry for 2 minutes until the surface of mutton turns golden yellow.

Step 6

Add the broth of the lamb chops until the broth is less than the lamb chops.

Step 7

Add the right amount of salt according to personal taste.

Step 8

Add the right amount of soy sauce.

Step 9

Add seasoning bag, cover it, and turn to low heat for about 15 minutes.

Step 10

Open the lid, take out the seasoning package, and pour the diced carrots and the remaining diced onions into the pot.

Step 1 1

Add a handful of raisins, continue to cook for 1 min, pour the soup into the rice cooker, drain the soaked rice, spread it on the ingredients, add water to the water consumption of two cups of rice, press the cooking button, and stir the rice several times with a spoon from bottom to top after the program.

Mutton pilaf finished product map

Cooking tips

Adding ginger and hawthorn slices to instant-boiled mutton can remove the smell of mutton.

You must skim the foam off the boiled mutton, because it will be especially delicious to stew rice with this soup.

It is best not to omit cumin powder, otherwise it will lose its special flavor.

In the final stewing process, it is best to use a rice cooker to make the pilaf full of rice grains and oily.