Bariis Iskukaris
The Quirky Foodster Team
Ingredients
- Goat or beef, cut into large chunks — 600 g (1 1/3 lb)
- Vegetable oil — 3 tbsp (45 ml)
- Onions, thinly sliced — 2
- Garlic cloves, minced — 4
- Grated fresh ginger — 1 tbsp
- Xawaash (Somali spice blend) — 2 tsp
- Ground turmeric — 1/2 tsp
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Basmati rice, rinsed and soaked for 20 minutes — 500 g (2 1/2 cups)
- Water or stock — 700 ml (2 3/4 cups)
- Raisins — 2 tbsp
- Salt, — to taste
- Chopped fresh coriander (cilantro), to serve — 2 tbsp
Method
- Prep Time 20 minutes Cook Time 1 hour
- Total Time 1 hour 20 minutes Difficulty Medium
- Occasion Sunday family dinner; celebrations Season Year-round
- Servings Serves 6 Dietary Tags Dairy-free; gluten-free
- Native Recipe Bariis Iskukaris SEO Keywords bariis iskukaris recipe, somali rice
- Name recipe, somali spiced rice with meat, somali one pot rice
Introduction: Fragrant one-pot spiced rice with tender goat or beef
Cultural Background: Bariis iskukaris — literally 'rice cooked together' — is the centrepiece dish of the Somali dinner table, found at family meals, weddings and celebrations alike. Basmati rice is layered with tender spiced meat and cooked together so the grains soak up all the flavour of the xawaash spice blend, tomato and caramelised onion beneath. Every Somali family has their own version, but the technique of building flavour in the pot before the rice goes in remains constant across the country.
Tips: Soaking the rice beforehand helps it cook evenly and absorb the sauce without turning mushy. Resist lifting the lid during the final simmer — this traps the steam that finishes cooking the rice.
Variations: Chicken pieces can replace goat or beef for a lighter, faster version, reducing the initial braising time to about 15 minutes. A few whole cardamom pods and a cinnamon stick added with the onions give a deeper, more festive aroma. Replace the meat with chickpeas and a mix of diced carrot and courgette added with the tomatoes; use vegetable stock and reduce the braising step to 10 minutes.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat in a covered pan over low heat with a splash of water, or microwave covered, stirring halfway through, until piping hot.
Nutrition: Per serving (approx.): 520 kcal, 30 g protein, 62 g carbohydrate, 16 g fat, 3 g fibre
FAQs:
Q: Can this be made with chicken instead of goat?
A: Yes — bone-in chicken thighs work well; reduce the initial simmering time to about 15 minutes since chicken cooks faster than goat or beef.
Q: Why does my rice come out mushy?
A: This is usually from too much liquid or stirring during the final steaming stage — measure the water carefully and leave the pot undisturbed while it steams.
- Goat or beef, cut into large chunks — 600 g (1 1/3 lb)
- Vegetable oil — 3 tbsp (45 ml)
- Onions, thinly sliced — 2
- Garlic cloves, minced — 4
- Grated fresh ginger — 1 tbsp
- Xawaash (Somali spice blend) — 2 tsp
- Ground turmeric — 1/2 tsp
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Basmati rice, rinsed and soaked for 20 minutes — 500 g (2 1/2 cups)
- Water or stock — 700 ml (2 3/4 cups)
- Raisins — 2 tbsp
- Salt, — to taste
- Chopped fresh coriander (cilantro), to serve — 2 tbsp
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