Last Updated on March 13, 2021 by Simon Fan

Uyghur food from China’s Xinjiang Uyghur Autonomous Region, located in the western part of the country along the fabled Silk Road, draws influences from the neighboring countries and creates something quite distinct from the rest of China.

For example, the much-celebrated local rice dish, romanized as polo, polov, or pulao, is very similar to the rice dishes from other Central Asia countries such as Kazakhstan, Kyrgyzstan, and Uzbekistan, all of which variations of pilaf originated in Persia.

While each Uyghur family has its own recipe for polo, it typically includes carrots and meat (usually lamb or chicken). To make the polo, start with browning the meat in a copious amount of animal fat or oil, followed by caramelizing the sliced onion and carrots. Next, add the stock and spread the rice in a thin layer on top of the meat and vegetables. Cook everything together over low heat until the rice is cooked by the flavorful liquid.

Cumin and chili flakes, common spices in Uyghur cooking, are used to flavor the polo.

Raisins, a signature local product, are often added on top of the rice during cooking to give the dish a sweet edge. Air-dried in the hot desert air, raisins from that region are truly remarkable and ranked among the best in China. Dried apricots, apples, potatoes, and eggs are some of the other ingredients Uyghurs like to add to their polo.

Although the best way to cook polo is in a kazan over an open fire, as it’s traditionally done, you can create an equally fantastic polo with a wok or skillet by following my recipe below.

With tender and sweet carrots from farmers’ markets at their seasonal best right now, I cannot think of a better time to make this dish!

Uyghur-style rice with chicken and carrots

Serves 2

Ingredients

1 lb (450 g) chicken drumsticks, or any chicken parts of your choice
2 tablespoons vegetable oil
1 onion, thinly sliced
6 oz (170 g) carrots, cut into thin matchsticks
1 teaspoon cumin seeds, toasted and ground
¼ teaspoon chili flakes
1 medium tomato, diced
1½ cups (360 ml) chicken stock or water
Salt and freshly ground black pepper
¾ cup (140 g) short-grain rice, rinsed and drained
1 tablespoon golden raisins

Directions

1. Cut the drumsticks into 1-inch-thick (2.5 cm) pieces.
2. Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the chicken and sear all sides, 3 to 4 minutes. Transfer the chicken to a plate. Add the onion to the wok with the remaining oil and turn the heat to medium-high. Cook until the onion has caramelized, about 2 minutes. Add the carrots and stir-fry for 2 minutes. Next, add the cumin, chili flakes, and tomato, and stir and cook for 30 seconds.
3. Return the chicken to the wok and add the stock. Stir to combine and bring the mixture to a boil. Season with salt and pepper. Spread the rice on top in a thin layer, making sure each grain is in contact with the liquid. Sprinkle the raisins on top of the rice. Bring to a boil again, then reduce to a gentle simmer. Cover and cook, adding a bit more stock if the liquid starts to dry out, until the rice has absorbed most of the liquid and is just cooked through, about 30 minutes.
4. Remove the wok from the heat. Stir to mix the rice with the chicken and carrots. Taste and adjust the seasoning as needed. Cover and let sit for 10 minutes before serving.