Xinjiang Lamb and Carrot Pilaf (Zhua Fan)
Local name: 抓饭
In short: Xinjiang pilaf of rice steamed over browned lamb, carrots, onions and raisins, where the grains soak up the savory juices from the pot. It takes about 2 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Resting
- 30 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 585 kcal
Polo, called zhua fan in Mandarin, is the pilaf served at celebrations and everyday meals in Xinjiang. Lamb and onions are browned in a heavy pot, topped with thick strips of sweet carrot, and then the rice is added on top without stirring. As it cooks, the rice absorbs the lamb's juices and fat from below. Raisins add small bursts of sweetness. The layers are mixed only at the table.
Instructions
- Heat the oil in a heavy pot over medium-high heat. Brown the lamb for 8 minutes, turning, until deeply colored. Add the onions and cook for 8 minutes until golden.
- Add the carrots, cumin, pepper and 1 teaspoon of the salt. Cook for 5 minutes, then pour in 350 ml (1 1/2 cups) of the hot water. Cover and simmer for 40 minutes until the lamb is tender.
- Level the contents of the pot. Spread the drained rice over the top in an even layer, without stirring. Scatter the remaining teaspoon of salt and the raisins over it, and set the garlic head in the center.
- Pour the remaining 300 ml (1 1/4 cups) of hot water gently down the side of the pot so it sits about 1 cm above the rice. Do not stir.
- Boil uncovered over medium-high heat until the water is level with the rice. Poke several holes down through the rice with a chopstick, cover tightly and cook on the lowest heat for 20 minutes.
- Remove from the heat and rest, covered, for 10 minutes. Mix gently from the bottom so the rice, lamb and carrots combine, and serve with the garlic.
Tips
- Orange carrots are fine. Some cooks use a mix of orange and yellow carrots for color. Cut them thick so they do not melt into the rice.
- A salad of sliced tomato and onion with a little vinegar is the usual side. It cuts the richness of the pilaf.
Questions and answers
Why is the rice not stirred in polo?
Leaving the rice in a layer lets it steam on top of the meat and absorb the juices from below without turning mushy. You mix everything at the end.
Can I use another meat for polo?
Yes. Beef shank works if you extend the first simmer to about 1 1/2 hours until tender. Chicken thighs also work; reduce the first simmer to 25 minutes.
What kind of rice is best for polo?
Medium-grain rice is typical, but long-grain basmati also works. Rinse and soak it so the grains cook evenly and stay separate.
How long does it take to make Xinjiang Lamb and Carrot Pilaf (Zhua Fan)?
About 2 h in total: 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Xinjiang Lamb and Carrot Pilaf (Zhua Fan)?
About 585 kcal per serving, with 22 g of protein, 70 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 70 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 14 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
