Medium 60 min serves 4 Halal

Lamb Pilaf (羊肉抓饭)

Name: Lamb Pilaf (羊肉抓饭)
Total time: 60 min
Yield: 4 servings
Cuisine: Xinjiang
Ingredients: lamb shoulder, cubed; jasmine or long-grain rice, rinsed; carrot, julienned; ground cumin; neutral oil; salt

羊肉抓饭 · yáng ròu zhuā fàn

家庭快手版 · Home version: Family version browns lamb with cumin and carrot, then steams rice in the same pot so every grain drinks the lamb fat — the Uyghur polo made at home.

In Urumqi a whole cauldron of polo fed a wedding of two hundred. This home pot is smaller, but the cumin-and-carrot perfume is exactly the same.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

One-Pot

Ingredients

lamb shoulder, cubed羊肩肉（切丁）🛒 local400 g
jasmine or long-grain rice, rinsed茉莉/长粒米（淘净）🛒 local300 g
carrot, julienned胡萝卜（切丝）🛒 local200 g
ground cumin孜然粉🏮 asian8 g
neutral oil植物油🛒 local30 ml
salt盐🛒 local5 g

lamb shoulder, cubed: Small cubes render fat that flavors the rice.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Heat oil over medium-high; add lamb and sear until browned and fat renders, about 5 minutes.
煸羊出油
🔍 Look for Medium-high 5 分钟 · 5 minutes
Visual: 羊肉边褐；锅内析出清油。Lamb edges brown; clear fat pools in the pan.
You know it's right when: 滋啦持续；肉易离锅。Sizzle steady; meat releases easily.
2Add carrot and cumin; stir-fry 3 minutes until carrot softens and smells sweet.
炒香胡萝卜
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 胡萝卜转深橙、变软。Carrot brightens to deep orange and wilts.
You know it's right when: 孜然甜香满锅。Sweet, toasty cumin aroma fills the pan.
3Add rinsed rice and salt; stir 1 minute to coat grains in lamb fat.
米裹羊油
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 每粒米裹薄油膜发亮。Each grain glistens with a thin oil film.
You know it's right when: 米香转坚果感，无生味。Rice smells nutty, not raw.
4Pour in water (1.2× rice volume), bring to a boil, then cover and simmer on low 18 minutes.
注水焖饭
🔍 Look for Low heat 18 分钟 · 18 minutes
Visual: 表面起孔冒汽，水渐收。Surface dimples as steam escapes; water absorbed.
You know it's right when: 边缘无水、轻嘶。No water visible at edges; gentle hiss.
5Turn off heat, fluff with a fork after 5 minutes rest, and serve.
拨松装盘
🔍 Look for 5 分钟 · 5 minutes
Visual: 米粒分明蓬松，染羊油金黄。Grains separate and fluffy, tinted golden from fat.
You know it's right when: 孜然米饭与羊肉香。Aroma of cumin rice and lamb.

Tips

· Render the lamb fat first — it is what makes the rice taste like pilaf.
· Don't stir after adding water, or the rice gets gummy.
· Rest before fluffing so grains firm up.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

My dish came out too salty. Can I fix it?

Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.

Source: HǎoWèi cooking science