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Xinjiang Hand-Pulled Rice (Xinjiang Shouzhua Fan in Chinese)

Xinjiang Hand-Pulled Rice is a iconic staple of Xinjiang cuisine, celebrated for its rich, layered flavors and vibrant colors. Tender lamb ribs, fragrant long-grain rice, sweet carrots, and aromatic cumin blend harmoniously after stir-frying and simmering. The dish boasts a unique combination of savory, slightly spicy, and naturally sweet notes, with the rice absorbing all the juices from the lamb and spices. It’s a hearty, one-pot meal perfect for family dinners, gatherings, or anyone craving authentic Xinjiang flavors.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • - 1.5 pounds 680g lamb ribs (cut into 2-inch chunks, bone-in for flavor)
  • - 2 cups 400g long-grain rice (rinsed until water runs clear, soaked for 30 minutes)
  • - 2 large carrots about 400g, cut into thick matchsticks
  • - 1 large onion about 200g, cut into thick slices
  • - 3 tablespoons vegetable oil or lamb fat for more authenticity
  • - 2 tablespoons cumin seeds or 1 tablespoon ground cumin, toasted for aroma
  • - 1 tablespoon Sichuan peppercorns crushed, optional for mild spiciness
  • - 3 cloves garlic minced
  • - 1 tablespoon grated ginger
  • - 1 teaspoon salt adjust to taste
  • - ½ teaspoon black pepper freshly ground
  • - 3 cups 720ml lamb broth (or water, homemade broth preferred)
  • - ¼ cup 40g raisins (optional, for a touch of sweetness)
  • - Fresh cilantro chopped, for garnish

Equipment

  • - Sharp knife and cutting board (for chopping vegetables and trimming lamb)
  • - Large wok or deep skillet (for stir-frying lamb and vegetables)
  • - Rice cooker or heavy-bottomed pot with lid (for simmering rice)
  • - Slotted spoon (for transferring lamb and vegetables)
  • - Wooden spoon (for stirring)
  • - Colander (for rinsing rice)

Method
 

  1. Prep ingredients: Rinse the rice thoroughly and soak in cold water for 30 minutes, then drain. Cut carrots into matchsticks, onion into slices, mince garlic, and grate ginger. Trim excess fat from lamb ribs if needed.
  2. Blanch lamb: In a pot of boiling water, add lamb chunks and cook for 5 minutes to remove blood and impurities. Skim off the foam, then transfer lamb to a colander and rinse with cold water. Drain well.
  3. Stir-fry aromatics and lamb: Heat vegetable oil in a wok over medium-high heat. Add cumin seeds and Sichuan peppercorns (if using) and toast for 30 seconds until fragrant. Add onion slices and stir-fry for 2 minutes until softened. Add garlic and ginger, stir-fry for 30 seconds. Add lamb chunks and stir-fry for 5-6 minutes until golden brown on all sides.
  4. Cook vegetables: Add carrot matchsticks to the wok and stir-fry for 3 minutes until they start to soften but still retain crunch. Season with salt and black pepper, stir well to combine.
  5. Simmer rice: Transfer the lamb-vegetable mixture to a rice cooker or heavy-bottomed pot. Spread the drained rice evenly over the mixture. Pour lamb broth (or water) over the rice—ensure the liquid covers the rice by about ½ inch (1.3cm). If using raisins, sprinkle them on top. Cover with a lid, cook on high heat until the liquid boils, then reduce heat to low and simmer for 25-30 minutes (or use the "white rice" setting on a rice cooker) until the rice is tender and liquid is absorbed.
  6. Serve: Turn off the heat and let the rice rest for 5 minutes. Gently fluff the rice with a fork, mixing it with the lamb and vegetables. Transfer to a large bowl, garnish with fresh cilantro, and serve hot.

Notes

- Lamb choice: Bone-in lamb ribs add more flavor to the dish. If lamb is not available, you can substitute with beef chuck, but the authentic taste will differ slightly.
- Rice tip: Soaking rice in advance shortens cooking time and makes the rice grains plump and separate.
- Cumin: Toasting cumin seeds before using enhances their aromatic flavor. If using ground cumin, add it in the last minute of stir-frying to avoid burning.
- Adjust spiciness: Omit Sichuan peppercorns for a non-spicy version, or add a pinch of red pepper flakes for extra heat.
- Leftovers: Store leftover hand-pulled rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with 2 tablespoons of water to keep it moist.