01
Preparation- Weigh 40 kg of rice
- Soak the rice in clean water 30 minutes in advance
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Watch out
The rice must be soaked thoroughly in advance, otherwise it will remain uncooked in the middle when steaming.
Ingredients:white rice (40 kg)
0:00 / 6:27
Xinjiang Beef Pulao
groups100 servingsspeedHardcountertopsPrep: 30 minsskilletCook: 90 minsscheduleTotal: 120 minsoutdoor_grillStewed
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
10 Steps Total
schedulePrepare in advance
- circleThe rice needs to be soaked 30 minutes in advance30min
0
02
Active CookingwarningStay safe
The oil temperature is extremely high and the volume is large; be careful of hot oil splashing and causing burns when adding onions and meat.
- Pour 6 kg of pumpkin seed oil into a large iron wok, heat to a high temperature of 270 to 280 degrees
- Pour in 2 kg of sliced onions and fry until bubbling
- Add 200 g of salt
- Add 15 kg of sliced beef shank meat, stir-fry over high heat until the beef changes color and the onions completely dissolve
- Scoop out all the beef and onions with a large slotted spoon for later use
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Watch out
The oil temperature must reach above 270 degrees, otherwise the onions will not release aroma instantly and will splatter severely.
Ingredients:pumpkin seed oil (6 kg)Onion (2 kg)Salt (0.2 kg)fresh beef (15 kg)
Tools:slotted spooniron wok
03
Active Cooking- Pour 40 kg of shredded yellow carrots into the remaining oil in the wok
- Add 500 g of salt
- Pour in 22 kg of water
- Cover with a metal lid and boil over high heat for 20 minutes until the yellow carrots are softened
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Watch out
Be careful of steam burns when adding water, and the carrots must be boiled until completely soft before proceeding.
Ingredients:yellow carrot (40 kg)Salt (0.5 kg)water (22 kg)
Tools:metal lid
04
Active Cooking- Pour the previously fried beef and onions back onto the softened carrots
- Add 500 g of salt and 400 g of cumin powder
- Cover with the lid and simmer over medium-low heat for 20 minutes to cook the meat thoroughly and infuse flavors
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Watch out
The cumin powder and salt must be distributed evenly, otherwise parts of the dish will be too salty or lack flavor.
Ingredients:fresh beefSalt (0.5 kg)cumin powder (400 g)
Tools:metal lid
05
Active Cooking- Use a large ladle to scoop out two basins of excess seasoned broth from the wok, and keep it aside to use later when steaming the rice
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Watch out
The broth must be scooped out in the right amount, otherwise the rice will absorb too much water and become mushy.
Tools:metal basinladle
06
Active Cooking- Spread the soaked 40 kg of rice evenly over the beef and carrot layer
- Smooth the surface of the rice by hand
- Cover the pot and simmer for a while
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Watch out
The rice must be spread out evenly, otherwise some parts will not absorb water and remain undercooked.
Ingredients:white rice (40 kg)
Tools:metal lid
07
Active Cooking- Open the lid after simmering for 20 minutes
- Use a slotted spoon to flip the rice from the bottom to the top so the rice mixes evenly
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Watch out
Flip gently and avoid mashing the beef and carrots at the bottom.
Tools:slotted spoon
08
Active Cooking- Use a wooden stick to poke multiple vertical ventilation holes in the rice mound to help steam penetrate and cook the rice thoroughly
- Pour the two basins of seasoned broth reserved earlier back into the rice holes
- Cover with the lid and continue to simmer
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Watch out
The holes must be poked all the way to the bottom, otherwise steam cannot circulate and the rice at the bottom will remain undercooked.
Tools:wooden stickmetal lid
09
Active Cooking- Open the lid for the final flip to make the rice fluffy
- Poke holes with a wooden stick, cover the lid and simmer for another 15 to 20 minutes until the rice is completely soft and flavorful
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Watch out
The heat must be kept stable during the final stage, otherwise the bottom will easily burn.
Tools:wooden stickslotted spoonmetal lid
10
Active Cooking- Insert a circle of empty plates around the rim of the large wok to catch falling rice
- Use a slotted spoon to dish out the fluffy beef pilaf onto plates to serve customers
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Watch out
When serving, make sure to mix the beef and carrots from the bottom evenly so every plate gets meat and vegetables.
Tools:plateslotted spoon
groceryAll Ingredients
pumpkin seed oil6 kg
fresh beef15 kg
Onion2 kg
Salt1.2 kg
yellow carrot40 kg
water22 kg
cumin powder400 g
white rice40 kg
blenderAll Tools Needed
slotted spooniron wokmetal lidmetal basinladlewooden stickplate
