Lamb pilaf is a kind of rice loved by the Uyghur people in Xinjiang, which is eaten with clean hands, so it is called "pilaf" in Chinese.
【Required Ingredients】
Lamb, ginger, carrots, onions, raisins, cumin grains, salt, olive oil, cooking wine
【Method steps】
1: Soak the lamb in bloody water, put cold water in the pot, put in a few slices of ginger, pour in the right amount of cooking wine, bring to a boil on high heat, remove the foam, then turn to medium heat and cook for 20 minutes, add salt to taste! (The soup for boiling lamb is retained and to be used later)
2: Wash the rice and soak for half an hour
3、Cut the cooked lamb into pieces, carrots into cubes, and cut the onion into cubes and set aside! In a wok of stir-frying, add the olive oil, add the carrots and stir-fry, then pour in the onions, sauté the onions until slightly yellow, pour in the lamb pieces and stir-fry, add the salt, add the cumin grains and continue to stir-fry, until the lamb is sautéed until slightly yellow
4, take the electric pressure cooker, spread the fried vegetables at the bottom, and then cover the soaked rice on the dish, add the soup that has cooked the lamb, and the soup should just cover the rice! Then sprinkle raisins! The rice cooker can press the usually cooked program, usually about half an hour
5, then turn the bottom of the pot and mix well with the rice, taste the taste, if the taste is weak, you can add salt appropriately
6, delicious lamb pilaf out of the pot
【A little hint】
1, when stir-frying, you must put carrots first, because carrots are fat-soluble, stir-fry carotene to release, more nutritious.
2, because each family's rice and electric pressure cooker are not the same, the amount of added lamb soup can be adjusted by themselves, personally feel that some hard than soft ones are delicious!