Pilaf is a food that is popular among people of all ethnic groups in Xinjiang. It is called "Polu" in Uighur. The practice is to first fry the onion and yellow radish with oil (the carrot is because the yield of Xinjiang specialty yellow radish is small, so other areas can only be replaced with carrots), mutton pieces, and then put into the pure rice and steamed rice.

It is said that more than a thousand years ago, a doctor named Abu Eri Ibizina, in his later years, his body became weak, and eating a lot of medicine did not help. Later, he studied a meal and took a diet. He chose mutton, carrots, rice, onions, clear oil and sheep oil, and added water and salt to make it simmer. This kind of rice is full of flavor and flavor, which can cause people's appetite. So he ate a small bowl in the morning and evening. After half a month, his body gradually returned to health. The people around him were very surprised. He thought that he had eaten a panacea. He told everyone this way, one pass ten, ten pass, slowly It became the current hand-picked rice.