Actually making pilaf is very simple. First prepare the rice. Two bowls of water for one bowl of rice. Water ready. Do not put rice inside. Then start preparing the meat and carrots: The ratio of meat to radish is with the individual. Like to eat more. Just put a little more. Generally two or three pounds of meat put three to four radishes. Meat cut into lumps and dices are available. Radish cut chopsticks so big shredded. One onion. If there is no onion cut into small cubes, if there is sheep fat, put a little other oil and then put the fat meat of the lamb into it and fry it: Fry into oil residue and cut it. Put the diced onion in half and pour the chopped radish in and sauté until fragrant. Then scoop up the whole radish and put it next to it for later. Wash the pan and put the remaining onions in the oil and fry until fragrant before putting the meat in. Season until sautéed with salt. Then pour the sautéed carrots into it and sauté. After the taste is adjusted, pour the water you prepared in front of you into it and boil a few rock sugars. The taste is slightly saltier than usual stir-fry. After adjusting the taste. Just shake the stewed carrots and meat with a colander. Then put the broth in the rice you prepared. Just like you usually cook. I think the soup is almost over. Just pour the radish and meat you fished up and cover it with a rice cooker. Press the cook button on it. After cooking. If there is cumin powder. Putting a little on top is even more delicious. But it's best to buy Cumin powder from Xinjiang online
