Polo is the festive pilaf of Xinjiang: long-grain rice simmered in a fragrant broth of mutton, carrots, and cumin until every grain is tender and golden.
Ingredients
- 500 g Basmati rice
- 400 g Mutton shoulder (boneless)
- 400 g Carrots
- 2 pieces Yellow onions
- 80 ml Sunflower oil
- 1 tbsp Cumin seeds
- 1 piece Garlic (whole head)
- 50 g Golden raisins
- to taste Salt
- to taste Ground black pepper
- 750 ml Water
Method
- Rinse the rice in cold water until the water runs clear, then let it soak in a bowl of warm, lightly salted water.
- Cut the mutton into medium pieces, finely slice the onions, and cut the carrots into fine julienne.
- Heat the oil in a heavy-bottomed Dutch oven over high heat and brown the meat on all sides until a beautiful colored crust forms.
- Add the sliced onions and sweat them until they become translucent and slightly caramelized.
- Stir in the julienned carrots and cumin seeds, then sauté everything until the carrots begin to soften.
- Pour in the hot water, season with salt and pepper, bring to a boil, and then simmer over low heat to create a fragrant broth called zirvak.
- Drain the rice and spread it evenly over the surface without stirring. Add more hot water if needed so the liquid just covers the rice.
- Nestle the whole head of garlic in the center of the rice, cover tightly, and cook over very low heat until the rice has absorbed all the liquid.
- Scatter the raisins over the top, cover again, and let it rest off the heat so the rice finishes steaming and the flavors concentrate.
- Gently toss the rice with the meat and carrots, lifting from the bottom, then serve hot in a large deep platter.
Nutrition
Per serving
- Energy
- 924.5 kcal
- Protein
- 28.96 g
- Carbohydrate
- 118.96 g
- Fat
- 36.22 g
- Fibre
- 5.43 g
- Calcium
- 60.1 mg
- Iron
- 2.3 mg
- Magnesium
- 27.52 mg
