Somali Bariis Iskukaris

Name: Somali Bariis Iskukaris
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 900 bone-in chicken thighs, skin removed; 450 basmati rice; 3 vegetable oil; 2 large yellow onions, thinly sliced; 4 garlic, minced; 1 1 1/2-inch piece fresh ginger, grated; 3 medium ripe tomatoes, diced; 30 tomato paste; 3 1/8 low-sodium chicken stock; 1.5 fine salt; 90 golden raisins; 20 fresh cilantro, chopped; 2 ground cumin; 2 ground coriander; 1 ground cardamom; 0.5 ground cinnamon; 0.25 ground cloves; 0.5 ground turmeric; 0.5 ground black pepper; 6 small ripe bananas

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Somali Bariis Iskukaris

AuthorDanCategoryChicken, Main Course, Rice, SomaliaDifficultyIntermediate

One-pot basmati rice with tender chicken and tomatoes.

Somali bariis iskukaris with spiced rice and chicken

Yields6 Servings

Prep Time25 minsCook Time1 hr 5 minsTotal Time1 hr 30 mins

Rinse the basmati until the water runs nearly clear so the grains cook separately. A ripe banana served alongside is a characteristic sweet contrast to the spiced rice.

Chicken and rice

900 g bone-in chicken thighs, skin removed

450 g basmati rice

3 tbsp vegetable oil

2 large yellow onions, thinly sliced

4 cloves garlic, minced

1 1 1/2-inch piece fresh ginger, grated

3 medium ripe tomatoes, diced

30 g tomato paste

3 ⅛ cups low-sodium chicken stock

1.50 tsp fine salt

90 g golden raisins

20 g fresh cilantro, chopped

Xawaash spices

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground cardamom

0.50 tsp ground cinnamon

0.25 tsp ground cloves

0.50 tsp ground turmeric

0.50 tsp ground black pepper

To serve

6 small ripe bananas

Directions

Rinse the basmati rice under cool water until the water runs nearly clear, then soak it for 20 minutes and drain well.

Stir the cumin, coriander, cardamom, cinnamon, cloves, turmeric and black pepper together to make the xawaash blend.

Heat the oil in a heavy pot over medium-high heat. Brown the chicken for 4 to 5 minutes per side until golden, then transfer it to a plate.

Lower the heat to medium. Cook the onions for 8 to 10 minutes until deep golden, then add the garlic and ginger and stir for 30 seconds.

Add the tomatoes, tomato paste and xawaash. Cook for 5 minutes, stirring, until the tomatoes soften and the spices smell fragrant.

Return the chicken to the pot, add the stock and salt, and simmer covered over medium-low heat for 25 minutes until the chicken is nearly tender.

Stir in the drained rice and raisins. Cover tightly and cook over low heat for 18 to 20 minutes until the liquid is absorbed and the grains are tender.

Remove the pot from the heat and rest it covered for 10 minutes. Fluff gently, scatter with cilantro and serve each portion with a banana.

Ingredients