Bariis Iskukaris is a traditional Somalian recipe for a classic one-pot dish of meat and mixed vegetables in a spiced rice base. The full recipe is presented here and I hope you enjoy this classic Somalian version of: Bariis Iskukaris.
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This is typically served for big gatherings in Somalia. The ingredients are very versatile and you can pretty much use any meat and mix of vegetables you desire (bell peppers are an excellent addition). The flavour base here is xawaash and I like to a dd a decent pinch of chilli powder for a little heat.
Ingredients:
400g long-grain rice
1 tbsp oil
1 onion, chopped
500g meat (beef or lamb [camel and goat are also used]), cubed
150g mixed vegetables (carrots, peas, potatoes), chopped
1 tbsp xawaash spice blend
generous pinch of cayenne pepper
1l chicken stock or water
Salt, to taste
Method:
Rinse the rice under cold, running, water until the water runs clear.
Heat the oil in a large pot over medium heat.
Add the onion and cook until softened (about 4 minutes).
Add the meat and cook until browned, then add the vegetables and cook for a few minutes.
Stir in the cumin, coriander, turmeric, chilli powder and black pepper. Now stir in the rice to coat in the spices before pouring in the chicken stock or water.
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid has been absorbed and the rice is cooked through.
Season to taste with salt. Serve immediately.
For more flavour substitute the chicken stock with meat stock.
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