Polu (uyghur Pilaf)

Polu, also known as Uyghur Pilaf, is a traditional dish from Xinjiang cuisine, known for its rich flavors and aromatic spices. This hearty rice dish is often made with lamb, carrots, and a variety of spices, making it a popular and comforting meal in Uyghur cuisine.

Polu (uyghur Pilaf)

Ingredients

  • 2 cups basmati rice
  • 1 lb lamb, cut into cubes
  • 2 large carrots, julienned
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
  3. Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 1-2 minutes until fragrant.
  4. Add the julienned carrots and rice to the pot, and stir to combine with the lamb and spices.
  5. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Fluff the rice with a fork and serve the Polu hot, garnished with fresh herbs if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
45g
Fat
10g

Supplies

Large pot Cutting board Knife Measuring cups and spoons Stirring spoon

Tools

Fork

Serving suggestions

Polu is traditionally served with a side of yogurt and fresh salad.

Tips & tricks

For an extra flavor boost, consider adding raisins or dried apricots to the Polu during the cooking process.

Cost

$15