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Bariis iskukaris
Spiced rice with vegetables and raisins
Somali spiced one-pot rice with vegetables, raisins and xawaash
Bariis iskukaris ('rice cooked together') is the centre of the table at Somali family lunches, Friday gatherings and Eid, from Mogadishu to Hargeisa and Somali neighbourhoods in Nairobi, Minneapolis and London. Long-grain rice is cooked in one pot with onion, tomato and the house spice mix xawaash, and topped with fried onions and raisins; it is usually crowned with goat, but this version cooks carrots, peas and potatoes into the rice. In true Somali style, serve it with a banana on the side and a spoon of green basbaas. Chef's tip: rinse and soak the basmati so the grains stay long and separate.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rice
- 12 ½ oz basmati rice
- 4 tbsp sunflower oil
- 4 green cardamom podslightly crushed
- 3 cloves
- 1 onionfinely chopped
- 3 cloves garliccrushed
- 2 tbsp tomato paste
- 1 tomatograted
- 2 tsp xawaash spice mix
- 1 potatoin 2 cm dice
- 2 carrotsin thin batons
- 3 ½ oz frozen peas
- 2 ½ cups vegetable stockhot
- 1 tsp salt
To serve
- 4 bananas (optional)
- 4 tbsp basbaas (green chilli sauce) (optional)
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Method
0/7 doneStep 1: Rinse 12 ½ oz basmati rice in cold water 3–4 times until the water runs almost clear, then soak for 20 minutes and drain.
20 minStep 2: Heat 4 tbsp sunflower oil in a heavy pot over a medium heat. Fry 1 cinnamon stick, 4 green cardamom pods and 3 cloves for 30 seconds until fragrant, then add 1 onion and cook for 8 minutes until golden.
9 minStep 3: Add 3 cloves garlic, 2 tbsp tomato paste, 1 tomato and 2 tsp xawaash spice mix and fry for 3 minutes until thick and dark red. Add 1 potato and 2 carrots and stir for 2 minutes.
5 minStep 4: Add the drained rice and stir gently for 1 minute to coat each grain. Pour in 2 ½ cups vegetable stock and 1 tsp salt, bring to the boil and add 3 ½ oz frozen peas.
3 minStep 5: Cover tightly, turn the heat to the lowest setting and cook for 18 minutes without lifting the lid. Common mistake: stirring now — it breaks the grains and makes the rice sticky.
18 minStep 7: Leave the rice to rest off the heat for 5 minutes, then fluff with a fork. Pile onto a platter, scatter with the onions and raisins, and serve with 4 bananas and 4 tbsp basbaas (green chilli sauce).
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 9 g
- Carbs
- 88 g
- Fat
- 15 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bariis iskukaris take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
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