Entree: China – Xinjiang Uyghur – پولو ➤ Polo (Uyghur-style fragrant rice pilaf with lamb, carrots, and onions)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- 3 cups (555 g) long-grain rice (preferably basmati)
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 4 tbsp (60 ml) vegetable oil or lamb fat
- 4 medium carrots, cut into matchsticks (about 12 oz / 340 g)
- 2 large onions, thinly sliced (about 10 oz / 285 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) kosher salt, plus more to taste
- 4 cups (960 ml) water or lamb broth
- 1/2 cup (75 g) raisins or barberries (optional)
- 2 tbsp (30 g) vegetable oil for rice
- 2 tsp (10 g) salt for the rice water
- Fresh cilantro or chopped green onion for garnish (optional)

Instructions

1. Rinse rice under cold water until the water runs clear, then soak in cold water for 30 minutes. Drain and set aside.
2. Heat 4 tbsp (60 ml) oil in a large heavy-bottomed pot over medium-high heat. Add lamb pieces and brown on all sides, about 6–8 minutes. Transfer browned lamb to a plate.
3. In the same pot, add sliced onions and cook until golden and softened, about 8–10 minutes, scraping up browned bits. Add garlic and cook 1 minute.
4. Return lamb to the pot with onions. Stir in carrots, cumin, coriander, black pepper, and 1 tsp (5 g) salt. Cook, stirring, until carrots begin to soften, about 6–8 minutes. If using, stir in raisins or barberries now.
5. Add 4 cups (960 ml) water or broth, bring to a simmer, then reduce heat, cover, and gently braise until lamb is tender, about 30–40 minutes. Adjust seasoning.
6. While lamb finishes, bring a large pot of water to a rolling boil, salted with 2 tsp (10 g) salt. Add drained rice and parboil until grains are soft on the surface but still firm inside, about 5–6 minutes depending on rice. Drain thoroughly in a fine strainer.
7. Once lamb is tender and most liquid remains (a slightly soupy braise is okay), spread the lamb and carrot mixture evenly across the bottom of a clean heavy pot suitable for steaming. Drizzle 2 tbsp (30 g) oil over the parboiled rice and layer rice evenly on top of the lamb, mounding slightly.
8. Cover the pot tightly with a lid (seal with dough or a clean towel under the lid if available) and cook over the lowest heat for 25–30 minutes to steam through and allow flavors to marry (dum method).
9. Remove lid, gently fluff and mix rice with the lamb from bottom to top so meat and carrots are distributed. Garnish with cilantro or green onion if desired and serve hot.