Best 2 Bariis Iskukaris Somali Style Rice Recipes

Bariis iskukaris Somali style rice, is a traditional Somali dish made with rice, meat, vegetables, and spices. It is a flavorful and aromatic dish that is enjoyed by people of all ages. The rice is cooked in a flavorful broth made with meat, vegetables, and spices, and is often served with a side of salad or vegetables. This dish is a great way to enjoy the flavors of Somali cuisine, and is sure to be a hit with your family and friends.

Here are our top 2 tried and tested recipes!

BARIIS ISKUKARIS (SOMALI-STYLE RICE)

Bariis Iskukaris (Somali-Style Rice) image

Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the dish comes from Ayaan and Idyl Mohallim, twin sisters who make their own xawaash, an aromatic spice mixture that is layered with fenugreek and turmeric. The finished rice is also generously seasoned with saffron, as well as softened peppers and raisins. At Thanksgiving, the rice is a versatile side with roast turkey and vegetables, and the day after, it's a great base for leftovers. You could easily use a vegetable stock in place of a meat stock for a vegetarian version, and add more vegetables to the topping. The Mohallim sisters, on occasion, add blanched green beans to the mix.

Provided by Tejal Rao

Categories grains and rice, side dish

Time 1h

Yield 12 to 16 servings

Number Of Ingredients 28

Ingredients

4 cups Basmati rice
1/2 cup olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 cinnamon sticks
5 whole green cardamom pods
10 whole cloves
2 teaspoons xawaash spice mix (see below)
8 cups chicken stock
1 teaspoon saffron threads, finely chopped
1 cup raisins
Salt
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons dried whole sage
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
1 teaspoon ground turmeric
1 1/4 teaspoons ground ginger
8 green cardamom pods
10 whole cloves
1/4 teaspoon freshly grated nutmeg
1/3 cinnamon stick
2 tablespoons olive oil
1 red onion, peeled and thinly sliced
1/4 cup raisins
1 red bell pepper, cored and thinly sliced
Salt

Steps:

Soak rice in cold water 30 to 45 minutes, then drain.
Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.

SOMALI BARIIS BY AMAL DALMAR RECIPE BY TASTY

Somali Bariis By Amal Dalmar Recipe by Tasty image

Here's what you need: ground cumin, ground coriander, ground turmeric, ground cardamom, black pepper, ground cloves, nutmeg, vegetable oil, medium yellow onion, garlic, small tomato, cinnamon stick, salt, vegetable stock cube, fresh cilantro, xawaash, basmati rice, hot water, red food coloring, orange food coloring, raisin, large russet potato, orange food coloring, oil, medium yellow onion, red bell pepper

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ cup vegetable oil
1 medium yellow onion, thinly sliced
3 cloves garlic, thinly sliced
1 small tomato, diced
1 cinnamon stick
salt, to taste
1 vegetable stock cube
¼ cup fresh cilantro, chopped
1 tablespoon xawaash, xawaash
2 cups basmati rice, soaked for at least 1 hour and drained
2 ½ cups hot water
1 drop red food coloring, mixed with 1 teaspoon of water
3 drops orange food coloring, mixed with 1 teaspoon of water
¼ cup raisin
1 large russet potato, cut into 1/4-in (6-mm) thick matchsticks and patted dry
⅛ teaspoon orange food coloring, mixed with 1/2 teaspoon of water
oil, for frying
1 medium yellow onion, thinly sliced
½ red bell pepper, sliced

Steps:

Preheat the oven to 350°F (180°C).
Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
Sprinkle the raisins over the hot rice, cover, and set aside.
To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 120 grams, Fat 22 grams, Fiber 6 grams, Protein 14 grams, Sugar 13 grams

Tips:

To achieve the perfect texture and flavor, use high-quality basmati rice.
Make sure to rinse the rice thoroughly before cooking to remove any starch and impurities.
Use a heavy-bottomed pot to cook the rice evenly and prevent it from sticking to the bottom.
For fluffy rice, use the proper rice-to-water ratio. For this recipe, it's 1 cup of rice to 2 cups of water.
Once the water starts boiling, lower the heat to low, cover the pot, and let it simmer for 15-20 minutes or until all the water has been absorbed.
After cooking, fluff the rice with a fork to separate the grains and release any trapped steam.
To make the shrimp flavorful, marinate them in a mixture of spices and herbs before cooking.
Use a large skillet or wok to cook the shrimp so that they have enough space to sear properly.
Cook the shrimp in small batches to prevent overcrowding and ensure even cooking.
Once the shrimp are cooked, add them to the cooked rice and stir to combine.

Conclusion:

Somali-style bariis iyo hilib (rice and meat) is a flavorful and aromatic dish that combines the goodness of tender meat, fluffy rice, and a medley of spices. Whether you choose to use beef, lamb, or chicken, this dish is sure to tantalize your taste buds. To make the most of this recipe, follow the tips provided to ensure perfectly cooked rice and succulent meat. Remember to adjust the cooking time and spice level according to your preference. Bariis iyo hilib is a versatile dish that can be served with various accompaniments, such as sambusas, salads, or yogurt sauce. It's a popular choice for special occasions and family gatherings, and it's sure to leave you feeling satisfied and content. So, gather your ingredients, get cooking, and enjoy a delicious and authentic Somali-style bariis iyo hilib meal with your loved ones.

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