Uyghur Polo Pilaf Recipes

UYGHUR POLO (PILAF)

Steps:

• Heat oil in a large pot. Set the stove temperature at 7/10 at highest.
• Cook the meat in the oil, stirring occasionally until evenly browned.
• Add the chopped onion to the pot, still stirring, and cook until it is translucent.
• Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dish; however, once they begin to absorb some of the oil they will shrink down and mix well into the the recipe.
• Add salt according to your taste.
• Pour water into the pot.
• When the water boils, add the hot pepper and whole garlic bulb. Let them simmer in the mixture for five minutes, and then fish them back out and set them aside.
• Add cumin.
• Lower the stove temperature (to about 3/10) and allow the mixture to boil for 15 to 20 minutes.
• After the 15 to 20 minutes, raise the heat (once again, no higher than 7/10) and add rice to the pot. Spread the rice out on top of the water, but do not mix it with the rest of the ingredients.
• When water is no longer visible above the rice, then spoon the rice towards the center.
• Replace the garlic bulb and red pepper into the pot, and pour raisins on top of the rice.
• Place a lid on top of the pot and lower the heat to 3/10.
• Cook for 30 minutes. After that time, once again remove the hot pepper and the garlic, and stir the rest of the ingredients. This dish is often served with flatbread, yogurt, and salad with a vinegar dressing.

UYGHUR LAMB PILAF (POLO, 羊肉抓饭)

Steps:

• Cut lamb spare ribs into 1 or 2 segments. Prepare vegetables.
• Heat oil in a wok over medium high heat until warm. Add garlic and ginger. Stir a few times until fragrant.
• Carefully add lamb ribs and let them cook without stirring for 1 minute. Stir and cook for 1 minute. Add 1 teaspoon salt. Stir and cook until the surface of ribs is cooked and turns golden brown, about 3 minutes.
• Add onion, stir to mix well, for 1 minute. Add carrot. Stir and cook for 2 to 3 minutes.
• Add 3 cups water. Cook until brought to a boil. Skim brown foam from the surface. Add sugar, cumin powder, and chili peppers. Place Sichuan peppercorn in a tea infuser and add it into the wok. Bring to a boil again, then turn to low heat and cover. Cook for 1 hour 30 minutes. During cooking, check on the lamb 3 to 4 times. After 1 hour, add the remaining 1 teaspoon salt. If the water is reducing quickly and no longer covers the lamb, carefully add just enough hot water to cover.
• Forty minutes before the lamb is ready, prepare the rice. Rinse rice 2 to 3 times. Cover with water and let soak for 30 minutes. Drain and set aside.
• When the lamb is ready, use a spatula to push the lamb to the edges of the wok and leave some room in the center. Add rice to fill the space. If the water doesn't cover the rice completely, add more hot water, about 1/2 to 1 cup. Cover the wok and cook over medium heat for 5 minutes. Uncover, stir, and continue cooking until the water is almost absorbed, about 5 minutes.
• Transfer everything to a large dutch oven (or a big pot with a thick bottom). Cover and simmer over lowest heat for 25 minutes.
• Serve warm.