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Somali Bariis By Amal Dalmar

Name: Somali Bariis By Amal Dalmar
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Ingredients: 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

By Tasty2 hr4 servings

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!