Bariis iskukaris recipe

Iskukaris means cooked together: soaked basmati goes into the pot where goat meat has simmered for an hour and a half with tomato and xawaash, and drinks up all its broth.

2 hours and 30 minutesmedium12 ingredients

Ingredients

• 3 cup sella basmati rice
• 450 g goat meat
• 1.5 tsp xawaash spice blend
• 2 tomatoes
• 1 onion
• 3 clove garlic
• 2 stick cinnamon sticks
• 4 cardamom pods
• 4 cloves
• 60 ml vegetable oil
• 1.5 tbsp vegetable stock powder
• 1400 ml water

How to make Bariis iskukaris

1. Wash 3 cups sella basmati rice 3 or 4 times until the water runs clear, then cover with fresh water and soak for 2 hours.
2. In a large pot over medium heat, sauté 1 sliced onion in 60 ml oil, then add 3 minced garlic cloves, 2 cinnamon sticks, 4 cardamom pods and 4 cloves.
3. Add 450 g goat meat in pieces and 1½ tsp xawaash, and brown the meat on all sides.
4. Add 2 large puréed tomatoes, cover and cook over medium heat for 15 minutes.
5. Pour in 1.4 l boiling water and 1½ tbsp vegetable stock powder, cover and simmer for about 1½ hours, until the meat is fork-tender.
6. Drain the rice, add it to the pot, stir well, cover and cook on low heat for 10 minutes.
7. Stir again, cover and cook on low heat for another 10 minutes, until the rice has absorbed the broth.
8. Serve on a large platter; Somalis traditionally eat it with a banana on the side.

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