Xinjiang Pilaf

Xinjiang Pilaf (Simplified Chinese: 抓饭; also 手抓饭; Pinyin: Zhuāfàn; Uyghur: polo) is a Central Asian–style rice dish of Xinjiang in which rice is cooked with lamb (or other meat), carrot, onion, and oil until grains are separate and savory—often eaten by hand, hence "grabbed rice."

Characteristics

Rice is glossy with fat and carrot sweetness; meat is tender; spices may include cumin. Sweet versions with dried fruit also exist.

Ingredients (overview)

Rice, lamb or mutton, carrot, onion, oil or fat, salt, optional raisins or cumin. Technique emphasizes frying aromatics then steaming rice.

History and culture

A staple of Xinjiang Food Uyghur cuisine, commonly paired in discussion with Lamb Skewers and Cumin Lamb / Stir-fried Beef With Cumin spice profiles.

Serving and variations

Shared platter, traditionally by hand or with utensils. See Xinjiang Food and Lamb Skewers.

See also

• Xinjiang Food
• Lamb Skewers
• Cumin Lamb
• Stir-fried Beef With Cumin
• List of dishes (A-Z)