Shou zhua fan (Xinjiang lamb pilaf)

Method

1. 1 Wash the rice and soak it in water for 30 minutes to allow the grains to absorb water, then drain it.
2. 2 Fry the diced lamb in hot oil for 6 minutes until golden brown and fragrant.
3. 3 Sauté the chopped onions and carrots for 5 minutes, then season with salt, pepper, and crushed cumin seeds.
4. 4 Spread the rice in a flat layer, add enough water to cover it by about a finger's width, sprinkle with raisins, bring to a boil, then reduce the heat and simmer for 30 minutes.
5. 5 Turn off the heat and let it simmer for another 10 minutes. Fluff the rice and mix it well with the meat before serving.

With an appliance

• Pressure cooker 38 min

  Step 4: After spreading the rice and adding water, cook under low pressure for 6 minutes, then release the pressure naturally for 10 minutes. Open the lid and let it steep for another 5 minutes before mixing in the meat to prevent the rice grains from becoming mushy.