📝 About This Recipe
Hailing from the rugged landscapes of Northwest China, this Xinjiang Lamb Polu (also known as Polo or Pilaf) is a masterful harmony of tender mutton, sweet caramelized carrots, and aromatic long-grain rice. Traditionally cooked in a large kazan, this dish is defined by the 'golden' hue achieved through rendered lamb fat and the natural sweetness of yellow and red carrots. It is a hearty, celebratory centerpiece that captures the soul of Uyghur hospitality and the ancient flavors of the Silk Road.
🥗 Ingredients
The Foundation
- 2.5 cups Long-grain Rice (preferably aged Basmati or a sturdy Chinese long-grain variety)
- 1.5 lbs Lamb Shoulder or Leg (cut into 1-inch cubes, bone-in pieces added for extra flavor)
- 2 oz Lamb Fat or Suet (finely chopped, to be rendered down)
- 1/2 cup Vegetable Oil (use a neutral oil like grapeseed or sunflower)
The Aromatics and Vegetables
- 3 large Carrots (a mix of yellow and orange, cut into thick matchsticks)
- 1 large Yellow Onion (thinly sliced)
- 2 tablespoons Cumin Seeds (whole seeds, toasted and lightly crushed)
- 2 teaspoons Salt (adjust to taste)
- 1/4 cup Dried Apricots or Raisins (optional, for a traditional sweet contrast)
- 1 piece Whole Garlic Bulb (unpeeled, with the bottom root end trimmed off)
- 3-4 cups Boiling Water (as needed to cover ingredients)
👨🍳 Instructions
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1
Rinse the rice thoroughly in cold water 3-4 times until the water runs clear. Soak the rice in lightly salted warm water for at least 30 minutes before cooking.
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2
Heat a heavy-bottomed Dutch oven or wok over high heat. Add the vegetable oil and the chopped lamb fat. Fry until the fat pieces are crispy and golden, then remove the solids with a slotted spoon.
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3
Add the lamb cubes to the hot oil. Sear the meat until it develops a deep brown crust on all sides, about 8-10 minutes. This 'Maillard reaction' is crucial for the depth of flavor in the final rice.
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4
Incorporate the sliced onions into the pot. Sauté with the meat until the onions are soft and have turned a dark golden brown.
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5
Add the carrot matchsticks. Stir-fry them for 5-7 minutes until they soften significantly and begin to color the oil with a bright orange tint.
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6
Sprinkle in half of the crushed cumin seeds and the salt. Pour in enough boiling water to just barely cover the meat and carrot mixture.
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7
Nestle the whole garlic bulb and the optional dried fruit into the liquid. Reduce heat to medium-low, cover, and simmer for 20 minutes to create a rich 'zirvak' (the soup base).
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8
Drain the soaked rice and spread it in an even layer over the meat and carrots. Do NOT stir; the layers must remain separate.
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9
Carefully pour more boiling water over the back of a spoon onto the rice until the water level is about 1/2 inch (1.5 cm) above the rice surface.
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10
Increase heat to high and bring to a boil. Let the water evaporate until it is no longer visible on the surface and the rice has absorbed most of it, about 8-10 minutes.
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11
Use the handle of a wooden spoon to poke 5-6 holes through the rice layer to the bottom to allow steam to escape. Sprinkle the remaining cumin over the top.
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12
Cover the pot with a tight-fitting lid (wrap the lid in a clean kitchen towel to catch condensation). Reduce heat to the lowest possible setting.
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13
Steam for 20-25 minutes. Turn off the heat and let the pot sit undisturbed for another 10 minutes to allow the moisture to redistribute.
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14
Remove the lid and the garlic bulb. Gently fluff the rice and mix the bottom layers of meat and carrots through the rice. Serve on a large communal platter with the steamed garlic on top.
💡 Chef's Tips
Soaking the rice is non-negotiable; it ensures the grains remain separate and fluffy rather than mushy. Do not skip the yellow carrots if you can find them; they provide a specific earthy sweetness traditional to Xinjiang. The 'Zirvak' (the liquid base) should be slightly over-salted, as the rice will absorb much of the salt during the steaming process. Use a heavy cast-iron pot if possible to ensure even heat distribution and prevent the bottom from burning. If the rice still feels too firm after the steaming time, add 2-3 tablespoons of hot water and steam for another 5 minutes.
🍽️ Serving Suggestions
Serve with 'Tiger Salad' (Liangpan Huanggua) – a crisp mix of cucumbers, tomatoes, and cilantro with a vinegar dressing to cut through the richness. Pair with a hot cup of black tea or brick tea, which aids in the digestion of the lamb fat. A side of plain yogurt or a dollop of spicy chili oil (Lao Gan Ma style) adds a wonderful creamy or spicy dimension. Include traditional naan bread on the side to scoop up the tender meat and flavorful rice.