Shou zhua fan (手抓饭, literally hand-grabbed rice) is the Uyghur preparation of polo — a rice pilaf of Silk Road origin, related to Persian polo and Central Asian plov. It is made with lamb, carrots, onions, and rice cooked together in lamb fat in a specific sequence that produces a rice that has absorbed all the flavour of the lamb-braised carrot-onion base. The name refers to the traditional manner of eating — with the right hand directly from a communal platter, without utensils. It is the celebratory food of Uyghur culture, served at weddings, funerals, and religious gatherings.
The technique: In a large, heavy-based pot, fry pieces of lamb (shoulder, on the bone) in rendered lamb tail fat (or neutral oil) until deeply browned — 10-15 minutes. Remove. In the same fat, fry julienned onions until deeply caramelized — 10-15 minutes. Add julienned yellow carrots (the Xinjiang variety — a sweeter, milder carrot than Western orange carrots). Fry 5 minutes. Return the lamb. Add water to barely cover. Bring to a boil. Simmer 20-30 minutes. Scatter pre-soaked, drained rice over the top in an even layer. Add enough water or stock so the liquid level is just above the rice. Bring to a boil. Reduce to very low heat. Cover and cook until all liquid is absorbed and the rice is cooked through — 20-25 minutes. Uncover and allow any remaining moisture to evaporate. The garlic head: A whole unpeeled head of garlic is often embedded in the rice before the lid goes on — it steams in the rice for the cooking time, becoming soft, mild, and aromatic.
Fuchsia Dunlop, Invitation to a Banquet (2023)