Xinjiang Kashgar Polo (Uyghur Pilaf)
Ingredients
- Lamb shoulder 400g, cut into chunks
- Long-grain rice 300g, rinsed and soaked
- Carrots 2 large, cut into thick strips
- Onions 2 large, sliced
- Vegetable oil 3 tablespoons
- Salt 1 teaspoon
- Cumin powder 1 teaspoon
- Black pepper 1/2 teaspoon
- Water 500ml
- Raisins 30g (optional)
- Fresh cilantro for garnish
Cooking Steps
- 1. Soak the rice in warm water for at least 30 minutes, then drain well.
- 2. Heat oil in a large heavy-bottomed pot over medium-high heat.
- 3. Add the lamb chunks and brown on all sides, about 5 minutes. Season with salt, cumin, and black pepper.
- 4. Add the sliced onions and cook until softened and lightly golden, about 5 minutes.
- 5. Add the carrot strips and stir-fry for 2 minutes.
- 6. Pour in the water, bring to a boil, then reduce heat and simmer covered for 30 minutes until the lamb is tender.
- 7. Spread the soaked rice evenly over the lamb and vegetables. Do NOT stir.
- 8. Add raisins if using, then make small holes in the rice with a chopstick to allow steam to escape.
- 9. Cover tightly, reduce heat to the lowest setting, and cook for 20 minutes without lifting the lid.
- 10. Remove from heat, let rest covered for 10 minutes. Fluff with a fork, garnish with cilantro, and serve.
Cultural Tips
Kashgar Polo (Uyghur Pilaf) is the crown jewel of Xinjiang cuisine, reflecting centuries of Silk Road culinary exchange. This aromatic rice dish combines lamb, carrots, and rice in a cooking method that produces perfectly fluffy, separated grains infused with rich meat flavors. It is the centerpiece of every Uyghur gathering and celebration, traditionally served on a large communal platter.