Recipe: [Man food slow language] mutton pilaf

Home Cooking Recipe: [Man food slow language] mutton pilaf


As a food blogger, home meals are rarely repetitive. Do a good dish again, wait until the next time you see it, as long as one or two months, and more than one and a half years. However, I also have a few dishes with a high repetition rate, which is usually limited in time and I want to take it out when I want to open the meal quickly. Lamb pilaf is one of them. This kind of dish has meat and rice, and a lazy dish is the most suitable for office workers who are already hungry. I am grateful to those who invented this dish from the bottom of my heart, so that we can use a few of the most common ingredients to combine the good taste of the food. Speaking of it, it’s been a long time since I last made mutton pilaf. Looking at the third episode of the tongue, reminds me of this homely taste that I have forgotten.



  1. First wash the rice and soak it in water for half an hour.

  2. Prepare other materials when soaking rice, cut the onion, cut the carrots, and cut the lamb into 1cm thick slices.

  3. Open the fire and heat the pan. Pour a small amount of oil. Stir the mutton until it is discolored. When the surface is slightly brown, remove the mutton for use.

  4. Pour the onion in the pan and stir fry for 1 or 2 minutes until the onion becomes clear. The carrot and cumin are fried.

  5. Pour the mutton into the pan, cook the cooking wine, pour about 350ml of boiling water, cover the lid and cook for about 15 minutes.

  6. Add some salt to the pot to adjust the salty taste, drain the soaked rice, pour it into the pot, and smooth it with a spatula, so that the rice can basically be flush with the soup. If the soup is not enough, you can add a little amount. boiling water

  7. Cover the lid and cook for 10 minutes, then turn it in the middle.

  8. Sprinkle with raisins and continue to cook for 5-10 minutes

  9. When the rice is fully cooked, the soup can be turned off when it is dry. Do not open the lid and continue to rub for 2 or 3 minutes.

  10. After uncovering the lid, turn the rice up and down to the pan.


The mutton is fat and thin, with or without bones. It can be seasoned with salt before the rice is cut. The rice will be tasted evenly. The amount of water should be well mastered. After pouring the rice, the soup is basically flush with the ingredients. Put the cooked mutton with the soup and rice into the rice cooker, use the general cooking function, and then cook for 5-10 minutes.

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