COPPER🇸🇴 Somalia
Bariis iskukaris recipe
Savor the fragrant flavors of Somali spiced rice.
Ingredients
- 400 g basmati rice
- 500 g chicken
- 1 onion
- 2 carrots
- 4 tbsp vegetable oil
- 800 ml water
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp black pepper
How to make Bariis iskukaris
- Rinse 400 g of basmati rice under cold water for 2-3 minutes until the water is clear.
- Heat 3 tablespoons of vegetable oil in a pot over medium heat. Sauté 1 chopped onion for about 5 minutes until golden brown.
- Add 500 g of chicken pieces to the pot. Cook for 7-10 minutes, stirring frequently, until browned.
- Sprinkle in 1 teaspoon of cinnamon, 1 teaspoon of cardamom, and 1 teaspoon of black pepper. Mix well and combine with the chicken.
- Stir in 1 chopped carrot and the rinsed basmati rice. Pour in 1 liter of water and add 1 teaspoon of salt.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce to low, cover, and simmer for 20 minutes.
- After 20 minutes, remove the pot from heat. Let it sit covered for an additional 10 minutes to rest.
- Fluff the rice with a fork before serving warm, garnished with additional spices.
What is Bariis iskukaris?
Bariis iskukaris is a traditional dish from Somalia, simmered in one pot, and takes about 45 minutes from start to finish. It is built around chicken and basmati rice. The recipe below uses 10 ingredients and is written out step by step.
How long does Bariis iskukaris take?
At 45 minutes it is quicker than 69% of the 588 dishes in Copper's atlas. Copper's atlas has 65 dishes built on chicken. The method runs to 8 steps, the longest being 20 minutes.
Any tips for making Bariis iskukaris?
Use aromatic spices for a fragrant rice.
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