Somali Bariis Iskukaris

Bariis iskukaris is a Somali celebration rice fragrant with xawaash-style warm spices and often served with banana.

Beef cooks first to create a savory broth, then soaked basmati steams gently in that seasoned liquid.

Measure the cooking liquid before adding rice so the grains stay fluffy rather than wet.

Serving Suggestions

Serve on a platter with ripe banana, chopped salad, and optional hot sauce.

Recipe Notes

Lamb can replace beef; keep the pieces large enough to remain tender during the rice-steaming stage.

Somali Bariis Iskukaris

Somali spiced basmati rice with tender beef, raisins, carrots, and warm cardamom, cinnamon, cumin, and clove.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Rice soaking 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Somali

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Rice and Beef

• 2 1/2 cups basmati rice rinsed and soaked for 30 minutes
• 1 1/2 lb beef chuck cut into varied large pieces
• 3 tbsp neutral oil divided
• 1 large yellow onion finely chopped
• 4 cloves garlic minced
• 2 medium carrots cut into thin batons
• 2 medium ripe tomatoes grated

Spices and Finish

• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 tsp fine salt divided
• 4 cups low-sodium beef stock or water
• 1/2 cup raisins
• 6 medium ripe bananas for serving

Equipment

• Large heavy pot with lid
• Large skillet
• Fine-mesh sieve
• Chef’s knife

Method

 

Cook the Beef:

1. Season beef with half the salt. Heat 2 tablespoons oil in a heavy pot and brown the beef in batches. Add onion and cook for 6 minutes, then add garlic, carrots, tomatoes, cardamom, cumin, cinnamon, and cloves.
2. Return beef, add stock, cover, and simmer for 45 minutes, until the beef is nearly tender.

Steam the Rice:

1. Remove the beef to a plate. Measure 3 3/4 cups of the cooking liquid, adding water if needed, and return it to the pot. Bring to a boil and stir in drained rice, raisins, remaining salt, and remaining oil.
2. Arrange the beef irregularly over the rice. Cover tightly, reduce heat to very low, and cook for 20 minutes. Turn off heat and rest, covered, for 10 minutes.

Finish:

1. Fluff gently with a fork and transfer to a platter without breaking the beef. Serve with banana and a fresh chopped salad.

Nutrition

Calories: 610kcalCarbohydrates: 87gProtein: 35gFat: 15gSaturated Fat: 4gCholesterol: 80mgSodium: 820mgFiber: 5gSugar: 18g

Notes

• A tight lid and a ten-minute rest keep the long grains separate without drying the beef.
• Refrigerate for three days; reheat covered with a spoonful of water until steaming hot.

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