Xingjiang Style Rice Pilaf Recipe

step 1

• STEP 1.Wash 2 cups of long grained rice (basmati or jasmine rice) till the water runs cleans.

step 2

• STEP 2.Soak the rice in clean water for 1 hour.

step 3

• STEP 3.Cut 1 lb of lamb from leg or shoulder cut into 1 ½ inch cubes. Keep aside

step 4

• STEP 4.Trim the fat of 4 or 5 pieces. Dice this fiat into small pieces and set aside.

step 5

• STEP 5.Cut 1 carrot into 2 inch length and ¼ inch thick strips ( chopstick thickness). Keep aside.

step 6

• STEP 6.Cut 1 large onion into thick slices and separate them. Keep aside.

step 7

• 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

• STEP 8.1 in a wok add ¼ cup oil, turn on the heat.

step 9

• STEP 9.2 then add the dice lamb fat and stir.

step 10

• 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

• STEP 11.4 then add the whole pod of garlic.turn the heat to low.

step 12

• 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

• STEP 13.6 heat the oil left in the wok till smoking and then add 1 lb of cubed lamb pieces.

step 14

• 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

• STEP 15.8 then return the onions and garlic to the wok and add 3 cups of water.

step 16

• STEP 16.9 cover and bring it to a boil. Add 1 ½ tbsp salt.

step 17

• 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

• STEP 18.11 next add 1 carrot cut into chopstick thickness and mix together.

step 19

• STEP 19.12 take the garlic pod out of the wok and add 1 cup of water.

step 20

• 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

• STEP 21.14 using chopsticks poke some holes in the layer of rice.

step 22

• STEP 22.15 place the garlic pod in the centre.

step 23

• STEP 23.16 turn the heat to low, cover it and let it heat for 10 minutes.

step 24

• 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

• STEP 25.18 cover and continue to cook for another 6 minutes.

step 26

• STEP 26.19 remove the lid and sprinkle 1 tbsp cumin powder over the cooked rice.

step 27

• STEP 27.20 sprinkle 2 oz raisins over the rice.

step 28

• STEP 28.21 then gently mix the rice, meat and carrot, turning it from the bottom of the wok.

step 29

• STEP 29.22 drizzle 2 tsp dark soy sauce to add colour. Mix together.

step 30

• 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.