Rice Pilaf (somali Bariis)
Rice pilaf, known as Bariis in Somali cuisine, is a flavorful and aromatic dish that is a staple in Somali households. This recipe combines fragrant basmati rice with a blend of spices, vegetables, and meat for a delicious and satisfying meal.
Ingredients
- 2 cups basmati rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 lb chicken, cut into pieces
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 4 cups chicken or vegetable broth
- Salt to taste
- Pepper to taste
Instructions
- Wash the basmati rice until the water runs clear, then soak it in water for 30 minutes.
- In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and cook until they sizzle.
- Add the chopped onion and cook until it becomes translucent.
- Add the diced tomatoes and cook until they soften.
- Add the chicken pieces and cook until they are browned on all sides.
- Stir in the turmeric, paprika, and ground coriander, then add the soaked rice and mix well.
- Pour in the chicken or vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork, then cover and let it rest for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Cooking spoon Measuring cups and spoons Cutting board Knife
Tools
Fork Cover for the pot
Serving suggestions
Serve the Somali Bariis with a side of salad and a dollop of plain yogurt for a complete meal.
Tips & tricks
For a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.
Cost
$15