Uyghur & Central Asian Borderland
Uyghur Polo (Pulao)
Xinjiang's rice: lamb, onion, and julienned carrot fried into a rich base, then rice steamed over it until every grain glistens — the Silk Road's plov, cooked inside China and eaten by hand.
1 hr 45 min · Serves 6 · Medium
6
Ingredients
Base
Rice
Garnish
Method
Start cooking mode- Prep 30 min · Cook 75 min · 105 min total
- medium
- 1
Fry onion, then lamb, then julienned carrot with cumin to build the flavor base.
- 2
Add water to form a rich stock; layer soaked rice on top.
- 3
Steam undisturbed until the rice absorbs the base and is glossy and separate; rest, mix, and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
