How to make authentic pilaf at home?

Pilaf. The meat and vegetables are boiled together and the meat and rice are closely integrated and interpenetrated, and each grain of rice is full of moisture. Aromatic pilaf. Every bite will make you so satisfied, and eating a bowl of pilaf on a cold winter day will keep you warm

The lamb is tender, the carrots are delicious, and the pilaf is easy to use, so try it quickly

Ingredients: 400 grams of rice, 250 grams of mutton, 250 grams of carrots, 70 grams of vegetable oil, half an onion, 6 grams of salt, 30 grams of raisins, appropriate amount of water, 5 grams of shredded ginger. You can add or subtract according to your own needs.

Method: 1. Wash the rice and soak it in cold water for 30 minutes, wash and peel the carrots and cut them into small pieces, cut the onions into small cubes, cut the mutton into large pieces, wash the raisins and soak them in cold water for 10 minutes.

2. Heat the pan with cold oil, the oil must be put a little more, after the oil is hot, put the cut mutton into the pot and stir-fry, to keep stir-frying, so as to avoid pasting the pot.

3. When the lamb gradually becomes dry, you can see that there is a lot of gravy in the pot.

4. Pour the diced onion and ginger into the pan and stir-fry, and pour the diced carrots into the pan when the onion is fragrant.

5. Stir-fry the carrots until soft, then add salt and water to the pot.

6. When the broth is boiling, remove from the heat and put the prepared ingredients into the rice cooker.

7. Spread the washed rice in a pot, stir with a spoon, and add some water to the appropriate level of stewed rice.

8. Finally, after spreading raisins, select the rice cooker button to start cooking.

9. When it's time to open the lid, it's time to stir the rice and stir it up, and the fragrant mutton pilaf.

That's it! Tips:

1.Pilaf recipe: one bowl of rice, one spoonful of oil, two bowls of water, one carrot and one onion. Lamb is ......Choose as much as you like!

2.The lamb in the pilaf needs to be simply cut into large pieces at the beginning to start cooking. The lamb in the authentic pilaf is cut into small pieces by the father or the elderly before the meal is served.

3.After the oil is hot in the pan, put in 1 4 onions to fry until fragrant, then remove them, so that the pilaf made with the fragrance of onions in the oil is more delicious!

4.Stir-fry the shredded onion in the pan until fragrant, then pour in the shredded carrots and stir-fry together. The step of stir-frying the carrots is very important, so be sure to take a long time to stir-fry until the carrots are soft and the juice is out before proceeding to the next step.

5.When adding the rice, note that the carrots are placed on the bottom of the pot, spread the washed rice on top, and prick holes with chopsticks to allow steam to come through.

The characteristic of pilaf is that it is distinct, so the rice must be scattered, and spices such as onions, ginger and garlic can be put to make the pilaf more fragrant.

Wash the lamb chops or lamb backbones and soak them in bloody water. Shred the green onion and carrot, and cut the shredded carrot slightly thicker, otherwise it will melt after cooking. Add oil to the pan and fry the pork ribs until fragrant until slightly charred.

Restart the pot, first add half of the green onion, add the carrot and stir-fry until soft. Add the pork ribs, cook a little cooking wine on the side of the pot, add the remaining half of the green onion and stir-fry well, add a small amount of water and simmer slightly, start to add salt to taste, a little saltier than the normal saltiness, because there is rice that has not been added. Wash the rice and put it in the rice cooker, pour the fried lamb chops and vegetables into the rice, add boiling water, the amount of water is slightly less than the normal water for rice, just over the rice.

Press the cook button, cook until warm, sprinkle raisins and a small spoon of cumin powder in the pot, mix well, continue to close the lid and simmer for 20 minutes before serving.

Authentic pilaf 1Lamb chops cut into 2Put water and pepper in the pot and bring to a boil after such as lamb chops 3

Fish out the lamb chops, put cumin, cooking wine, and a little salt to tasteDomestic put a little oil, onion, fry until the onion turns golden brown, 5Then add the carrots and continue to stir-fry, add the delicious lamb 6

Add the rice and continue to stir-fry, stir-fry until fragrant, then add water 7Add water and continue to cook until the rice is sticky and dryThen remove from the pan.

Prepare the rice cooker, rinse it and pour in rice and water to soak. Wash and cut the prepared 300g Xianwang lamb leg meat (VX Soxian Wangyang product) into cubes, and cut the potatoes and carrots into cubes. Finely chop the onion and shallots, heat the oil until smoking, and add the chopped shallots.

Once the shallots are fragrant, add the chopped onion and stir-fry. After stir-frying, add the sliced carrots and stir-fry evenly.

After stir-frying, add the sliced lamb pieces and stir-fry. Pour in light soy sauce and soy sauce and stir-fry evenly. After stir-frying evenly, pour in purified water and potatoes and simmer, boil the water, and pour it into the soaked rice cooker after three minutes.

Follow the normal process of cooking rice, bring to a boil, and finish boiling. Stir well and you're done.

The ingredients are appropriately added or subtracted according to personal taste, and the water in the rice cooker does not have to be too much, just before the rice, otherwise the rice in the pilaf will not be distinct.

The preparation of lamb hand pilaf

2. After the lamb chops are fried until there is no steam, add the chopped carrot strips and fry for one minute, then add the onion and continue to fry for another minute.

3. Then add the peeled diced tomatoes and stir-fry.

4. Add salt, cumin powder (you can add more) and light soy sauce.

5. Add the rice that has been soaked for half an hour in advance to the pot and spread it flat.

6. Add boiling water, a little less than a little rice, cover the pot, and heat over low heat.

7. When the soup is almost gone, sprinkle the raisins on top of the rice and continue to simmer for 5-10 minutes.

8. When the soup is completely gone, you can turn off the heat.

9. Turn off the heat and stir the rice and vegetables well before eating.

Tips:

It is best to pick lamb chops with a little fat, so that the cooked meat has a fuller taste. Dark soy sauce, light soy sauce, and oyster sauce all have a salty taste, and generally do not need to add salt to taste. Green raisins are better, but be careful to wash them to prevent fine sediment.

The power of each rice cooker and the water absorption of different rice are different, so the amount of water added is about the same as that of cooking rice.

There is also a moving legend about pilaf. Legend has it that more than 1,000 years ago, there was a doctor named Ibn Senah, in his old age, his body was very weak, and he took a lot of medicine to no avail, and later he studied a kind of food and used it for dietary therapy.

He used beef and mutton, carrots, onions, clear oil, mutton fat and rice, water and salt, and simmered over low heat. This kind of rice has the characteristics of color, taste and fragrance, which can arouse people's appetite.

With a rice cooker, you can eat Xinjiang's No. 1 specialty food.

1. Preparation. Soak the rice in water for at least 30 minutes. Wash the lamb and cut into medium-sized pieces. Cut the carrots into strips, soak the chickpeas and peel them, peel the teeth and cut them into shreds. Piyazi is also an onion, and Xinjiang people call it Piyazi, and I also follow it.

2. Heat a pot, add an appropriate amount of oil, add Piyazi and stir-fry for 1 minute.

3Add the lamb and stir-fry until it changes color.

4Add the carrot strips and stir-fry until soft. Add salt to taste.

5. Put an appropriate amount of water, not too much water, just haven't cooked it. Add the chickpeas.

6Spread the rice on top of the dish, and don't spread the rice in the middle. Cover and simmer for 5 minutes.

7. Open the lid and turn the rice for five minutes, at this time only turn the rice, do not move the bottom, then cover the lid and simmer for 5 minutes, and turn the rice again.

8. Add an appropriate amount of raisins after turning the rice for the second time, then cover the lid and simmer for 15 minutes.

After 915 minutes, the pilaf will be cooked, and then use a spatula to mix all the vegetables and meat rice well and eat.

You don't have to go to Xinjiang to eat pilaf, the method is very simple, and you can also be a novice in the kitchen.

How to make it: Ingredients:

Eight taels of mutton, two carrots, one onion, two bowls of rice, salt.

Method: 1. Soak the rice in water for half an hour, and cut the mutton into small pieces;

2. Cut the carrots into thick strips, cut the onions into thick strips, put oil in the pot, the oil should be slightly more than the usual amount of stir-frying, add the mutton and stir-fry;

3. Put the onion after the mutton is fried and there is no water, put the carrot and salt after the onion is fragrant, and then fry for a while, spread the soaked rice on the dish, and add water after flattening The ratio of rice and water is 1:;

4. Cover the pot with a lid and turn the heat to the minimum Simmer until the rice is cooked, I use about 1 hour, and then stir-fry the rice and vegetables evenly and then you can get out of the pot.

2. The amount of salt should be a little more, and the rice should be taken into account.

3. If the lid and the pot are not very tight, wrap a towel around it, and try not to let the heat run out too much.

4. Don't really eat with your hands.

Teach you how to make delicious leg of lamb pilaf.

Heat the pan and pour the oil, add the onion, yellow radish and carrot, stir until fragrant and set aside, add the leg of lamb, fry and color, add the onion and coriander.

Fry the leg of lamb and put it in the rice cooker, put the side dishes in it, add water, white pepper and salt, simmer and take it out.

Soak the rice for 2 hours, control the moisture, add soup and raisins, boil half of the rice, put in the lamb stick bones, cook well.

Ingredients: lamb chops 600g onion, half a carrot, 1/2 white radish, 100g yellow radish, 50g raisins, 50g rice, 250g star anise, 1 cinnamon, 1 ginger, 1 piece of garlic, 5 cloves.

Method: 1. Wash the mutton in a pot under cold water after boiling 2. Cut carrots, onions, white radishes, and yellow radishes into chopstick-thick strips 3. Slice ginger and press garlic into the pot.

The authentic method of pilaf is as follows:Ingredients: lamb chops, carrots, onions, rice, hawthorn, raisins, Sichuan peppercorns, cumin powder, cooking oil.

1. Soak the rice in water for half an hour, cut the lamb into small pieces, dice or shred the carrots, and dice the onion.

2. Put oil in the pot, add the onion and stir-fry until fragrant, then add the mutton and stir-fry. Add salt, cumin, chicken essence and carrots and stir-fry together.

3. Pour the water over the mutton and cook it for about 10 minutes.

4. Pour all the fried vegetables, meat, soup and raisins into the Bisan rice cooker, sprinkle the soaked rice evenly on the top layer, the ratio of 1:2 is good, and start to simmer for 20 minutes.

5. After opening, mix the vegetables, meat, and rice well to reuse.

The authentic method of pilaf is as follows:Tools Ingredients: 700 grams of rice, 5 eggs, 200 grams of radish, 300 grams of carrots, appropriate amount of rapeseed oil, appropriate amount of salt, appropriate amount of onion.

1. Wash the rice and soak it in cold water for 30 minutes - 1 hour.

2. Wash and peel the carrots and cut them into thick shreds, and cut them into shreds.

3. Heat the pan with cold oil, heat the oil 8 percent, and stir-fry the shredded onion to bring out the fragrance.

4. Heat the pan with cold oil, heat the oil for 8 percent, and stir-fry the shredded carrots to bring out the fragrance.

5. Add salt and stir-fry until fragrant, and add water.

6. Spread the rice on top, then open the egg and spread it on top of the rice.

7. Cover the fire and bring to a boil, turn to low heat and simmer for 30 minutes.

8. Remove the lid and remove the eggs.

9. Remove from the pot and put on a plate, and the pilaf can be completed.

Pilaf is an authentic delicacy of ethnic minorities, do you want to learn to make it and eat it? Well, here's my collection of pilaf recipes, welcome to read!

Ingredients for pork hand pilaf

Ingredients: rice, carrots, onions, pork belly.

Ingredients: oil, salt, light soy sauce, five-spice powder.

The pork hand pilaf manufacturing method

1. Wash and soak the rice for 30-50 minutes, peel the pork belly and cut the nails.

2. Cut the onion and carrot into thick strips.

3. Pour oil into the wok and stir-fry the onion until fragrant, add the pork belly and continue to stir-fry until the meat changes color.

4. Add an appropriate amount of light soy sauce and stir-fry for a while, then add an appropriate amount of water and an appropriate amount of five-spice powder.

5. Cover and simmer for 10 minutes, then add carrots and stir-fry, adding an appropriate amount of salt to taste.

6. Spread the soaked rice on top of the dish and add an appropriate amount of hot water.

7. Cover and cook over high heat until the water is dry, then turn to the lowest heat and simmer for 20-30 minutes, then enjoy.

Ingredients for lamb chops pilaf

Ingredients: lamb chops, rice.

Ingredients: oil, salt, carrots, pepper, shellfish sauce, homemade red wine, scorn sauce, onion, green onion, cumin powder.

Lamb chops hand pilaf recipe

1. Wash the rice, soak it for 20 minutes in advance, wash and peel the carrots.

2. Take out the lamb chops from the refrigerator and thaw them, add homemade red wine to remove the smell, add a spoonful of salt, a spoonful of pepper, a spoonful of cumin powder, pour in the fresh shellfish sauce, and then pour in the Zhuhou sauce.

3. Put a few more pieces of onion and stir well, then put it in the refrigerator for 24 hours to taste.

4. Cut the carrot into hob pieces and green onions.

5. Take out the lamb chops that have been marinated for 24 hours, put them in a frying pan and fry them for 6-7 minutes.

6. Pour in carrot pieces, then pour in an appropriate amount of water, simmer over high heat and turn to low heat to stew the carrots until soft.

7. Pour a part of the stewed lamb chops into the inner tank of the electric pressure cooker and spread it flat.

8. Pour the soaked rice into the pot, pour the remaining lamb chops into the pot, and start the rice cooking button for 10 minutes, then enjoy.

Ingredients for curry pilaf

Ingredients: rice, carrots, chicken wings, pork.

Ingredients: onion, salt, oil, curry, cumin.

The curry pilaf manufacturing method

1. Wash the rice and soak it in an appropriate amount of water for an hour.

2. Dice carrots, onions, chicken wings, and pork.

3. Heat the pan, put the oil, put the meat and stir-fry after the oil is hot, and put the carrots and onions after the meat changes color.

4. Add curry, salt and cumin and stir-fry well.

5. In the discharge pressure cooker, spread the soaked rice, pour in the soaked rice water, press for 13 minutes, and enjoy.