2 No.s Carrot, cut into inch length and 0.25 inch thick strips 1
1 No.s Onion large, cut into thick slices
1 No.s Garlic,whole pod intact
1.5 tablespoon Salt
0.25 cup Oil
4 cup Water
50 gram Raisins
1 tablespoon Cumin powder
Ingredients for salad
1 No.s Onion
1 No.s Bell Pepper
3 No.s Tomatoes
1 teaspoon Salt
1 tablespoon Sugar
1 tablespoon White Vinegar
1 teaspoon Cumin powder
As required Black pepper powder
Directions : Xingjiang Style Rice Pilaf Recipe
STEP 1.Wash 2 cups of long grained rice (basmati or jasmine rice) till the water runs cleans.
STEP 2.Soak the rice in clean water for 1 hour.
STEP 3.Cut 1 lb of lamb from leg or shoulder cut into 1 ½ inch cubes. Keep aside
STEP 4.Trim the fat of 4 or 5 pieces. Dice this fiat into small pieces and set aside.
STEP 5.Cut 1 carrot into 2 inch length and ¼ inch thick strips ( chopstick thickness). Keep aside.
STEP 6.Cut 1 large onion into thick slices and separate them. Keep aside.
STEP 7.Take off the outer dry layer of 1 whole pod of garlic. Keep it intact. Trim off the root at the bottom neatly.
STEP 8.1 in a wok add ¼ cup oil, turn on the heat.
STEP 9.2 then add the dice lamb fat and stir.
STEP 10.3 when it starts to sizzle add the 1 sliced onion. Toss and mix on medium heat till the onions are soft and translucent.
STEP 11.4 then add the whole pod of garlic.turn the heat to low.
STEP 12.5 stir and cook till the onions caramelise to golden brown. Using a sieve remove the onions and the garlic pod from the wok.
STEP 13.6 heat the oil left in the wok till smoking and then add 1 lb of cubed lamb pieces.
STEP 14.7 spread them out so most pieces touch the bottom of the hot wok. Cook on high heat for 1 to 2 minutes till it turns golden brown. Then flip the pieces over and let them brown on all sides.
STEP 15.8 then return the onions and garlic to the wok and add 3 cups of water.
STEP 16.9 cover and bring it to a boil. Add 1 ½ tbsp salt.
STEP 17.10 turn the heat to low and let it simmer for 15 to 20 minutes or until the meat is tender.
STEP 18.11 next add 1 carrot cut into chopstick thickness and mix together.
STEP 19.12 take the garlic pod out of the wok and add 1 cup of water.
STEP 20.13 at this point add 2 cups of soaked basmati or jasmine rice to the centre of the wok. Do not stir. Gently spread it out and pat it down.
STEP 21.14 using chopsticks poke some holes in the layer of rice.
STEP 22.15 place the garlic pod in the centre.
STEP 23.16 turn the heat to low, cover it and let it heat for 10 minutes.
STEP 24.17 after 10 minutes the rice will have absorbed most of the moisture but will not be fully cooked. Using a spatula flip over the layer of rice section by section. Again poke holes.
STEP 25.18 cover and continue to cook for another 6 minutes.
STEP 26.19 remove the lid and sprinkle 1 tbsp cumin powder over the cooked rice.
STEP 27.20 sprinkle 2 oz raisins over the rice.
STEP 28.21 then gently mix the rice, meat and carrot, turning it from the bottom of the wok.
STEP 29.22 drizzle 2 tsp dark soy sauce to add colour. Mix together.
STEP 30.23 for the side salad, in a bowl add 1 onion sliced, 1 bell pepper sliced, 3 tomatoes deseeded and sliced. Add 1 tsp salt, 1 tbsp sugar, 1 tbsp white vinegar, 1 tsp cumin powder and black pepper powder to taste. Mix well together.
Nutrition value
2556
calories per serving
81 g Fat51 g Protein395 g Carbs51 g FiberOther
Current Totals
81 g Fat
51 g Protein
395 g Carbs
51 g Fiber
MacroNutrients
Carbs
395 g
Protein
51 g
Fiber
51 g
Fats
Fat
81 g
Vitamins & Minerals
Calcium
489 mg
Iron
38 mg
Vitamin A
10815 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
2 mg
Vitamin B9
402 mcg
Vitamin B12
0 mcg
Vitamin C
397 mg
Vitamin E
15 mg
Copper
2 mcg
Magnesium
665 mg
Manganese
6 mg
Phosphorus
992 mg
Selenium
19 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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