Somali Bariis Iskukaris
A fragrant one-pot spiced rice dish layered with vegetables and tender meat, reflecting the Somali community's deep roots in the Twin Cities.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Large pot with lid
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 18
- carbs
- 62
- protein
- 26
- calories
- 520
Instructions
- 1
Season the meat with salt and half the xawaash spice. Brown it in oil in a large pot over medium-high heat.
- 2
Add the onion and garlic. Cook until softened.
- 3
Stir in the tomato paste and remaining xawaash spice. Cook for 2 minutes until it smells fragrant.
- 4
Add enough water to cover the meat. Cover and simmer for 30-40 minutes until tender.
- 5
Take out the meat and set it aside. Keep the cooking liquid.
- 6
Rinse the basmati rice with water until the water runs clear.
- 7
Add the carrot and rice to the saved cooking liquid. Add more water to reach the correct rice-to-liquid ratio.
- 8
Bring to a boil, then lower the heat. Cover and simmer 15-18 minutes until the rice is tender.
- 9
Stir in the peas and raisins during the last 5 minutes of cooking.
- 10
Fluff the rice with a fork before plating. Return the meat to the pot or serve it on the side.
Chef's tips
Cooking the spices in the hot fat before adding liquid builds deep flavor. Use the saved meat broth to cook the rice for the best taste.
Storage
Refrigerate up to 3 days.
Reheating
Reheat with a splash of water in a covered pan over low heat or in the microwave.
Common mistakes to avoid
- •Adding too much liquid, which makes the rice mushy instead of light and fluffy.
- •Skipping cooking the spices in oil first, which leaves the dish with a flat flavor.
Serving suggestions
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