In Xinjiang, locals refer to this staple as “抓饭” (zhuā fàn), traditionally made with lamb. However, the Xinjiang Production and Construction Corps personnel prefer pork, and they also make it with pork, known as “大肉抓饭” (dà ròu zhuā fàn). Over time, people from various ethnic groups have innovated with recipes like chicken pilaf, goose pilaf, horse meat pilaf, and vegetarian pilaf.
Onions are called “皮芽子” (pí yá zi) in Xinjiang, a term derived from the West Turkic branch of the Turkic languages. Due to the complex ethnic composition in Xinjiang, the Turkic term for onions gradually evolved into “皮牙子.”
Living in the United States, I’ve found that lamb from Trader Joe’s, especially the one from New Zealand, is the best—no strong lamb odor, and it tastes excellent. Some recommend the lamb chops from Costco, but personal preferences may vary.
For those in China, consider purchasing local Xinjiang or Ningxia lamb, such as mutton leg, neck, or rib chops. If unavailable, the lamb chops used here are suitable. You can also buy a small bag (or piece) of lamb tail fat (non-greasy) if available.
Ingredients:
- Basmati rice: 2 cups (1 cup of rice yields 2 cups of cooked rice)
- Lamb chops: 8 pieces (adjust according to preference)
- Purple onion: 1
- Carrots: 8 pieces (4 regular carrots + 4 yellow carrots for vibrant colors)
- Salt: to taste
- Lamb fat: 50g
- Honey: 1 tablespoon
- Canola oil: a generous amount
- Water: as needed
- Xinjiang green sultana raisins: a handful
- Sichuan peppercorn powder: 5g
- White pepper powder: 5g
Instructions:
- Wash the rice about 5 times until the water is clear. This step is crucial for preventing the rice from becoming sticky. The rice doesn’t need to be soaked.
- After washing, place the rice in a thick-bottomed, oil-free pan over low heat to remove excess moisture. Set aside. The goal is to have clear and distinct grains of rice after cooking. If you prefer a softer texture without distinct grains, you can skip this step.
- In a pan, add a good amount of canola oil over medium-low heat. Fry the thinly sliced onions to make onion oil. Be cautious not to use high heat to avoid burning and loss of fragrance. Discard the fried onion slices and keep the onion oil aside.
- While making onion oil, cut carrots and yellow carrots into finger-sized pieces. Avoid shredding the carrots to ensure they remain visible in the final dish.
- Prepare the lamb chops. Some locals in Xinjiang don’t wash the lamb beforehand to preserve its original flavor. However, considering that meat outside China might not be bled properly, you can soak the lamb chops in cold water beforehand to remove excess blood.
- In a pot, add a little canola oil and lamb fat. Heat over medium-low heat, then add the chopped lamb fat to render the fat. Keep the rendered oil in the pot and discard the solid bits. If possible, lamb tail fat (non-greasy) is the best choice.
- In the pot with lamb fat, add the lamb chops, Sichuan peppercorn powder, and white pepper powder over medium-low heat. Stir to remove the moisture from the lamb. You can use more oil to enhance the flavor.
- Add the finger-sized carrot pieces (both regular and yellow carrots). Continue stir-frying.
- Add a tablespoon of honey. Continue stir-frying over medium-low heat.
- Add the onion slices. Stir-fry over medium-low heat. Purple onions add excellent flavor and nutritional value.
- Pour in hot water until it covers the lamb. Add some salt to season the lamb. Cover the pot and simmer for 20 minutes.
- After 20 minutes, reduce the heat to the lowest setting. Spread the rice evenly over the lamb and vegetables. Slowly add water along the edge of the pot until it just covers the rice. Leave some space between the rice and the edge of the pot to allow steam to rise. Dig a few holes from the rice to the bottom of the pot. Cover the pot, and set the heat to medium-low. You’ll see bubbles coming up from the holes, and sprinkle the washed Xinjiang green sultana raisins on the surface.
Note: Pouring the right amount of water is crucial. Too much water will make the dish soupy, and too little will result in hard rice.
- After about 12-15 minutes, when there are no more bubbles, switch to low heat. Open the lid, flip the rice (only the rice, not the carrots and meat), dig a few holes in the rice layer again, cover the pot, and continue simmering for another 15-20 minutes. After the time is up, turn off the heat and continue covering the pot. Use this time to prepare a cold dish or clean up the kitchen.
- Open the lid, sprinkle salt, and use a wooden spatula to stir and mix evenly. The pilaf is now ready.
- The rice grains are distinct, and the texture is just right.
- I prefer pilaf with clear and distinct rice grains.
- Pilaf without yellow carrots is also delicious.
- Enjoying a plate and ready for another!
- With practice, you’ll make delicious and visually appealing pilaf every time.
Tips:
- Pilaf made with a cast-iron pot, ceramic pot, or non-stick pot over an open flame is delicious. When using a cast-iron pot, pay attention to the thickness of the bottom; a thin bottom may lead to burning. It’s essential to closely monitor and adjust the water amount and heat during cooking.
- Pilaf cooked in an electric rice cooker is less likely to burn, but some may find it less flavorful compared to using a pot and an open flame.
- In Yili, I visited many restaurants for pilaf and found that even in the same restaurant, the taste varied each time. Sometimes it was exceptionally fragrant, sometimes ordinary, sometimes the rice was a bit dry, and sometimes too moist.
