Xinjiang Kebab Rice Pilaf
Xīnjiāng Zhuāfàn (Xinjiang Grabbed Rice) is a simpler, everyday version of polo pilaf. Rice is cooked with lamb bones, carrots, and onions in a single pot, creating a fragrant, savory one-pot meal. The rice absorbs all the rich flavors of the lamb broth and sweet carrots, making it a beloved everyday comfort food across Xinjiang.
Ingredients
- 400 g rice (soaked 30 minutes)
- 300 g lamb bones with some meat
- 3 carrots (cut into matchsticks)
- 2 onions (sliced)
- 3 tbsp oil or lamb fat
- 1 tsp cumin, 1 tsp salt
- Water
Instructions
- 1. Wash the rice 2-3 times, add appropriate amount of water and soak for 30 minutes.
- 2. Spread the processed meat and vegetables on the rice
- 3. Press the cooking button on the rice cooker. After the rice is cooked, simmer for 10 minutes before opening the lid.
- 4. Open the lid, mix the food well, season and enjoy
Cultural Notes
While polo is the festive pilaf, zhuafan is the everyday version found in every Uyghur home. It is simpler to make but equally delicious. The name refers to the traditional practice of eating rice with the hands. Uyghur grandmothers are said to make the best zhuafan, as the technique requires patience and intuition. The dish is often accompanied by pickled vegetables, kefir, or a simple salad.