Making Authentic Chinese Xinjiang Hand-pulled Lamb Pilaf at Home is Very Simple and Very Delicious!

Using ingredients costing over ten thousand yuan per kilogram, making authentic Xinjiang-style lamb hand-pulled rice at home is not difficult at all. The method is simple. The nutritional and flavor combinations of hand-pulled rice are perfect. Juicy lamb chops, colorful carrots, rice soaked in juice, sweet dried fruits, the colors, aromas, and flavors are all exceptional!
1. Ingredients:
(1) 2 pounds of lamb, preferably lamb chops or leg meat, 350g of rice
(2) 2-3 carrots
(3) 1 yellow onion
(4) Salt, cumin, paprika, saffron, vegetable oil, peppercorns, cooking wine
(5) Raisins, cranberries
2. Method:
(1) Reserve a piece of lamb fat. Cut the lamb into large chunks.
(2) Soak the peppercorns in hot water, cool, and soak the lamb in the peppercorn water for at least 2 hours to remove blood and gamey taste.
(3) Wash the rice thoroughly and soak it in water in advance.
(4) Soak the saffron in hot water, about 150ml.
(5) Crush the cumin seeds.
(6) Slice the onion thinly, cut the carrots into finger-sized sticks.
(7) Pour a small amount of vegetable oil into the pan, add the reserved lamb fat, simmer over low heat to render some lamb fat, then remove the residue.
(8) Increase the heat, add the sliced onion and sauté until softened, add the lamb and stir-fry, then add the carrots. Add paprika, ground cumin, cooking wine, and salt, and stir-fry for a while.
(9) Add boiling water first, then slowly pour in the saffron water, simmer for a while.
(10) When golden oil bubbles appear on the surface of the pot, spread the rice evenly in the pot. Keep the meat and vegetables at the bottom and the rice on top without flipping. The liquid should cover the rice by about 1cm. Cover and simmer over low heat for 30-40 minutes.
After turning off the heat, add some raisins and cranberries, then simmer for a few more minutes before serving.
【Chinese food】【Chinese cooking】【Chinese eat everything】【Chinese cuisine】【Xinjiang】

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很好的美食muido bom