Bariis Iskukaris – Somali Spiced Rice

About This Recipe

Bariis iskukaris (literally 'mixed rice') is the jewel of Somali cuisine, served at weddings, Eid celebrations and whenever guests are to be honoured. The aromatic depth comes from xawaash — a Somali spice blend combining cumin, coriander, cardamom, cloves, cinnamon and black pepper — which is bloomed in ghee with caramelised onions before the rice is added. The distinctive addition of short vermicelli pasta, toasted until golden, adds texture and a nutty flavour. Raisins provide sweetness and banana is sometimes served alongside as an accompaniment.

Ingredients

Serves 6

• 500 glong-grain basmati rice
• 3 tbspghee or vegetable oil
• 2 largeonions, thinly sliced
• 4 clovesgarlic, minced
• 50 gvermicelli pasta, broken into 2 cm pieces
• 60 graisins
• 2 tspcumin, ground
• 1 tspcoriander, ground
• 1 tspcardamom, ground
• 0.5 tspcinnamon, ground
• 0.25 tspcloves, ground
• 0.5 tspturmeric
• 1 tspblack pepper, ground
• 900 mlchicken or vegetable stock
• 1 tspsalt
• 1 largetomato, grated

Instructions

1. 1

   Rinse and soak rice

   Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 20 minutes, then drain.

2. 2

   Caramelise onions

   Heat ghee in a large, heavy pot over medium heat. Add onions and cook for 20–25 minutes, stirring often, until deeply golden and caramelised. Add garlic and cook for 2 more minutes.

3. 3

   Toast the pasta

   Push the onions to the sides of the pot. Add the broken vermicelli to the centre and toast, stirring, until golden brown — about 3 minutes.

4. 4

   Bloom the spices

   Add cumin, coriander, cardamom, cinnamon, cloves, turmeric and black pepper. Stir into the onion and pasta mixture and cook for 1 minute until fragrant.

5. 5

   Add tomato and rice

   Stir in the grated tomato and cook for 3 minutes. Add the drained rice and stir to coat every grain in the spiced oil.

6. 6

   Cook the rice

   Pour in the hot stock and add salt and raisins. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and cook for 18–20 minutes without lifting the lid.

7. 7

   Rest and fluff

   Remove from heat and let stand, covered, for 10 minutes. Uncover and fluff gently with a fork. Serve on a large platter alongside stewed meat and banana.

Variations

• •

  Add a layer of caramelised onions on top before serving.

• •

  Stir in frozen peas in the last 5 minutes of cooking.

• •

  Use lamb stock for a richer, meatier flavour.

Storage

Refrigerate for up to 3 days. Reheat with a few tablespoons of water in a covered pan.

Frequently Asked Questions