Bariis Iskukaris

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 1 hour 5 minutes

Servings: 6 servings

Country of Origin

Somalia

Description

Bariis Iskukaris — spiced Somali rice — is the pride of Somali cooking. Long-grain basmati rice is bloomed with whole spices (cumin seeds, cardamom, cloves, and cinnamon) in hot oil, then cooked in a fragrant broth until each grain is separate and perfumed. Iskukaris means 'mixed together' in Somali, and the dish lives up to its name: raisins, a sweet tomato base, and caramelized onions are folded through the rice, creating a meal that is simultaneously savory, subtly sweet, and deeply aromatic. It is the dish Somali families cook to celebrate.

Presentation & How It's Eaten

Bariis Iskukaris is mounded high on a large communal platter and topped with pieces of braised goat or chicken, fried onion rings, and a handful of raisins and slivered almonds. A bowl of suqaar (spiced diced meat) is served on the side, along with a fresh banana — the customary Somali accompaniment that balances the spice with cool sweetness. It is eaten by hand or with a spoon.

Ingredients

• 2 cups long-grain basmati rice, rinsed until water runs clear

• 500g goat meat or chicken, cut into serving pieces

• 1 large white onion, finely diced, plus 1 extra sliced thinly for garnish

• 3 ripe tomatoes, blended or finely grated

• 1 tbsp tomato paste

• 4 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tsp cumin seeds

• 4 green cardamom pods, lightly crushed

• 1 cinnamon stick

• 4 whole cloves

• 1/2 tsp ground turmeric

• 1/2 tsp xawaash spice blend (or equal parts cumin, coriander, cardamom)

• 3 tbsp vegetable oil

• 3 cups meat or chicken stock

• Salt, to taste

• 3 tbsp raisins, for garnish

• 2 tbsp slivered almonds, toasted, for garnish (optional)

Step-by-Step Directions

1. Brown the Meat: Heat 2 tablespoons of oil in a large heavy pot over high heat. Season meat with salt. Brown all over in batches. Remove and set aside.

2. Bloom the Spices: In the same pot, add the remaining oil over medium heat. Add cumin seeds, cardamom, cinnamon, and cloves. Fry for 30 seconds until fragrant.

3. Build the Base: Add diced onion and cook for 8 minutes until deep golden. Add garlic and ginger and stir for 1 minute. Add blended tomatoes, tomato paste, turmeric, and xawaash. Cook for 8 minutes until the sauce thickens and the oil surfaces.

4. Return the Meat: Add the browned meat and stir to coat in the sauce. Pour in 1 cup of stock. Cover and simmer for 20 minutes until the meat is nearly cooked through.

5. Add the Rice: Lift the meat out and set aside. Add the rinsed rice to the tomato base in the pot and stir to coat. Pour in the remaining 2 cups of warm stock. Lay the meat pieces on top.

6. Steam: Bring to a boil, then reduce heat to the lowest setting. Cover tightly with a lid (or seal with foil and then the lid). Cook for 20 minutes.

7. Rest and Serve: Remove from heat and rest, covered, for 5 minutes. Fry the sliced onion in oil until golden and crispy. Pile onto a platter. Top with fried onions, raisins, and toasted almonds.

Optional

Whole Spice Removal: Pick out the whole cardamom pods, cinnamon stick, and cloves before serving for guests who prefer not to encounter whole spices in the finished dish.

Cooking Tips

Rinsing the Rice Matters: Bariis Iskukaris relies on separate, fluffy grains. Rinse the rice under cold water until the water runs completely clear before cooking — this removes excess starch that would otherwise cause the grains to clump. Soaking for 20 minutes after rinsing gives an even better result.

Nutrition Facts

(Estimated per serving, based on 6 servings)

Calories: ~480 kcal

Total Fat: 16g

Saturated Fat: 4g

Cholesterol: 80mg

Sodium: 410mg

Total Carbohydrates: 58g

Dietary Fiber: 3g

Sugars: 7g

Protein: 28g