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Somali bariis iskukaris spiced rice with beef, banana, and salad.

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
Cook Time 1 hour 15 minutes
Rice soaking 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Somali
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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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