Photograph of the finished Xinjiang lamb pilaf

China · Cơm cừu Tân Cương cà rốt vàng nho khô

Xinjiang lamb pilaf

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 720 g
  • Photograph of Rice Rice 480 g
  • Photograph of Carrot Carrot 4
  • Photograph of Raisins Raisins 100 g
  • Photograph of Onion Onion 2
  • Photograph of Cumin seeds Cumin seeds 12 g
  • Photograph of Duck fat Duck fat 120 g
  • Photograph of Salt Salt 20 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Garlic Garlic 4

Method

  1. 1 Soak the rice for 1 hour in lightly salted water, then drain it. The soaked rice will separate from the rest of the grains in the rice cooker.
  2. 2 Heat the duck fat and oil until hot, then sear the lamb chunks (3 cm thick) for 8 minutes until evenly browned.
  3. 3 Sauté the onions and carrots cut into long strips for 10 minutes; the carrots should be cut into finger-sized strips so they don't become mushy during the 1 hour of cooking.
  4. 4 Spread the rice evenly on a surface, insert a whole garlic clove in the center, then pour hot water over it until it is 2 cm higher than the rice.
  5. 5 Simmer for 10 minutes, then reduce to the lowest heat and cover tightly for 40 minutes. Do not stir; only mix in the raisins when serving.

With an appliance

  • Pressure cooker 50 min

    Replace step 5: cook in a pressure cooker for 18 minutes at high pressure, then release naturally for 12 minutes. The rice grains are more moist, so reduce the water to level with the rice.

Start cooking