Uyghur Polo Pilaf
Discover the rich and aromatic flavors of Uyghur Polo Pilaf, a traditional dish from China’s Xinjiang region that combines tender lamb, fragrant spices, and fluffy basmati rice in a harmonious one-pot meal. This hearty pilaf is elevated by layers of caramelized onions, sweet julienned carrots, and bursts of raisins or dried currants, creating a perfect balance of savory and sweet. Turmeric, cumin, and coriander lend warm, earthy notes, while a slow simmer ensures the rice absorbs every bit of flavor. Ideal for family dinners or special occasions, Uyghur Polo Pilaf is a flavorful journey through Central Asian cuisine that’s as comforting as it is satisfying. Serve it fresh from the pot, and let its irresistible aroma captivate your senses!
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, cut into 1-inch cubes)
- 2 cups Long-grain basmati rice
- 3 medium Carrots (julienned)
- 1 large Onion (finely sliced)
- 4 cloves Garlic (minced)
- 4 tablespoons Vegetable oil
- 2 teaspoons Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 1 cup Raisins or dried currants
- 4 cups Water
Instructions
Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain and set aside.
Heat 4 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the lamb cubes to the pot and brown them on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the sliced onion and cook until golden and caramelized, about 8 minutes.
Stir in the minced garlic, cumin seeds, turmeric, and ground coriander. Cook for 1 minute until fragrant.
Add the julienned carrots to the pot and sauté for 5 minutes, stirring occasionally, until they begin to soften.
Return the browned lamb to the pot and mix well to combine with the vegetables and spices.
Add the drained rice on top of the lamb mixture, spreading it evenly to form a layer. Do not stir.
Sprinkle the raisins or dried currants over the rice. Slowly pour in 4 cups of water, ensuring the water covers the rice completely.
Season with salt and freshly ground black pepper, then bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot tightly with a lid. Let it simmer for 25-30 minutes, or until the rice is fully cooked and the water is absorbed.
Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, mixing the layers together, and serve the Uyghur Polo Pilaf warm.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 477.3 g | 174% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 110.7 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4026 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
