Xingjiang Style Rice Pilaf Recipe

A delicious flavourful one-pot pilaf or pulao from western China, made by cooking aromatic long grained rice with seared lamb and caramelised onions.

5
16 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Xingjiang Style Rice Pilaf
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Ingredients for Xingjiang Style Rice Pilaf Recipe

  • 1.50 inch Lamb cut into cubes 450 g
  • 2 cup Long grained rice
  • 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
  • 1.50 tablespoon Salt
  • 1/4 cup Oil
  • 4 cup Water
  • 50 gram Raisins
  • 1 tablespoon Cumin powder
  • As required 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

  • 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.
Nutrition
value
2556
calories per serving
81 g Fat51 g Protein395 g Carbs51 g FiberOther

Current Totals

  • Fat
    81g
  • Protein
    51g
  • Carbs
    395g
  • Fiber
    51g

MacroNutrients

  • Carbs
    395g
  • Protein
    51g
  • Fiber
    51g

Fats

  • Fat
    81g

Vitamins & Minerals

  • Calcium
    489mg
  • Iron
    38mg
  • Vitamin A
    10815mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    2mg
  • Vitamin B9
    402mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    397mg
  • Vitamin E
    15mg
  • Copper
    2mcg
  • Magnesium
    665mg
  • Manganese
    6mg
  • Phosphorus
    992mg
  • Selenium
    19mcg
  • Zinc
    11mg
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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Recipe By Slurrp