|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 15mg||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This popular spiced Somali rice dish is known as bariis iskukaris. In construction, it is very similar to East African pilau rice, however, instead of using vegetable broth or water to cook the rice, this dish generally uses meat broth to add more flavor.
The following recipe is an adaptation of the vegetarian bariis found at the Somali Kitchen. It has been reproduced and adapted with permission. While many recipes incorporate a meat stock for cooking the rice, this one has used tomatoes (which is a typical ingredient for this dish in Somali cooking).
2 cups basmati rice
2 tomatoes, chopped
1 onion, chopped
1 cinnamon stick
5 whole cloves
4 whole cardamom pods
1 teaspoon cumin seeds
3 cloves garlic, finely chopped
4 tablespoons unsalted butter, or ghee
1 pound lamb, cut into small cubes
2 1/2 cups water
Salt, to taste
Gather the ingredients.
Wash the rice and soak it in water until ready for use (at least 10 minutes).
Fry the lamb for a few minutes until browned. Remove from the pot and set aside.
Fry the onions until lightly caramelized, about 15 minutes.
Meanwhile, grind the dry spices add to the onions, along with the garlic. Cook for a minute, until fragrant.
Add the diced tomatoes and cook until they break down into a thick sauce.
Add the lamb back to the pot.
Drain the rice and add to the pot with the 2 1/2 cups water. Bring the rice to a simmer, then cover the pan with aluminum foil. Ensure the pan is well sealed.
Simmer for about 15 minutes or until all the liquid has been absorbed.
Fluff with a fork, and serve.