所需食材
- 羊肉（带骨）500g
- 长粒米（或巴斯马蒂米）300g
- 胡萝卜2根
- 洋葱1个
- 大蒜1整头
- 盐适量
- 孜然1茶匙
- 姜黄粉½茶匙（可省）；食用油适量
食材准备
- 羊肉切大块；胡萝卜切长条；洋葱切丝；大蒜整头洗净；大米洗净泡水30分钟
烹饪步骤
- 煸炒：锅中多油，下洋葱丝大火翻炒至金黄，加羊肉块继续翻炒至变色。
- 加胡萝卜：放入胡萝卜条、孜然、姜黄粉翻炒2分钟。
- 加水炖：加热水没过食材，大火烧开后转中火炖20分钟。
- 铺米：将泡好的大米均匀铺在肉和胡萝卜上，不要搅拌，整头大蒜压入米中，加盐。水量刚好与米持平或略高。
- 焖熟：大火烧至水分被米吸收、表面开始出现小孔，转最小火，用锅铲沿边缘将米向中间堆成拱形，加盖焖20分钟至米饭熟透。
- 拌匀：开盖，将底部肉和胡萝卜翻上来，与米饭拌匀盛盘。
小贴士
- 手抓饭（抓饭/Plov）是新疆和中亚传统美食，用手直接抓着吃是其名称的来源
- 焖饭阶段绝对不能掀盖，让米饭自然蒸熟
- 整头大蒜软烂后挤出蒜泥拌饭，香而不冲
Ingredients
- 500g bone-in lamb
- 300g long-grain or basmati rice
- 2 carrots
- 1 onion
- 1 whole head of garlic
- salt
- 1 tsp cumin
- ½ tsp turmeric (optional); oil
Preparation
- Cut lamb into large chunks. Cut carrots into batons. Slice onion. Rinse and trim garlic head (leave whole). Rinse rice and soak 30 min.
Steps
- Fry onion & lamb: Heat generous oil in a heavy pot. Fry onion on high until golden. Add lamb and fry until browned on all sides.
- Carrots & spices: Add carrot batons, cumin and turmeric. Stir-fry 2 min.
- Braise: Add hot water to cover. Bring to boil, reduce to medium and simmer 20 min.
- Rice: Spread soaked rice evenly over the meat and carrots — do NOT stir. Press the whole garlic head into the centre of the rice. Season with salt. Water level should be just at the surface of the rice.
- Steam: Cook on high until the water is absorbed and small holes appear on the rice surface. Mound the rice gently toward the centre with a spatula. Cover tightly, reduce to the lowest heat possible and steam 20 min undisturbed.
- Serve: Uncover and bring the meat and carrots from the bottom up through the rice. Mix and plate.
Tips
- Shou Zhua Fan is Xinjiang's beloved pilaf (plov) — traditionally eaten with your hands, which is where the name comes from
- Never lift the lid during steaming — that steam is what cooks the rice through
- The soft-roasted garlic squeezed over the rice at the table is extraordinary
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