Somali Bariis By Amal Dalmar
A flavorful and fragrant Somali rice dish made with basmati rice, beef, and a blend of aromatic spices. Perfect for a special occasion or celebration.
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
- 3
Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
- 4
Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
- 5
Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
- 6
Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
- 7
Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
- 8
Sprinkle the raisins over the hot rice, cover, and set aside.
- 9
To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
- 10
Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
- 11
In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
- 12
To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
- 13
Enjoy!
Recipe from tasty.co
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Ingredients (25)
- •1 tablespoon ground cumin
- •1 tablespoon ground coriander
- •1 teaspoon ground turmeric
- •1 teaspoon ground cardamom
- •1 teaspoon black pepper
- •¼ teaspoon ground cloves
- •¼ teaspoon nutmeg
- •¼ cup vegetable oil
- •1 medium yellow onion, thinly sliced
- •3 cloves garlic, thinly sliced
- •1 small tomato, diced
- •1 cinnamon stick
- •salt, to taste
- •1 vegetable stock cube
- •¼ cup fresh cilantro, chopped
- •1 tablespoon xawaash, xawaash
- •2 cups basmati rice, soaked for at least 1 hour and drained
- •2 ½ cups hot water
- •1 drop red food coloring, mixed with 1 teaspoon of water
- •3 drops orange food coloring, mixed with 1 teaspoon of water
- •¼ cup raisin
- •1 large russet potato, cut into 1/4-in (6-mm) thick matchsticks and patted dry
- •⅛ teaspoon orange food coloring, mixed with 1/2 teaspoon of water
- •oil, for frying
- •½ red bell pepper, sliced