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.
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
- Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
- Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 1-2 minutes until fragrant.
- Add the julienned carrots and rice to the pot, and stir to combine with the lamb and spices.
- 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.
- 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