Photograph of the finished Shou zhua fan (Xinjiang lamb pilaf)

China · Cơm thập cẩm thịt cừu Tân Cương

Shou zhua fan (Xinjiang lamb pilaf)

45 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Rice Rice 14.1 oz
  • Photograph of Carrot Carrot 11.3 oz
  • Photograph of Onion Onion 7.1 oz
  • Photograph of Raisins Raisins 2.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

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.

Start cooking