Rice With Chicken And Coconut (somali Bariis Iyo Digaag Qumbe)
Rice with Chicken and Coconut, known as Somali Bariis iyo Digaag Qumbe, is a traditional Somali dish that combines flavorful spices with tender chicken and creamy coconut milk. This dish is a staple in Somali cuisine and is perfect for a comforting and satisfying meal.
Ingredients
- 1 1/2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic, ground cumin, ground coriander, turmeric, and cinnamon. Stir and cook for a minute until fragrant.
- Add the chicken pieces to the pot and brown them on all sides.
- Pour in the coconut milk and chicken broth. Season with salt and pepper. Bring to a simmer.
- Stir in the basmati rice and cover the pot. Cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Once done, fluff the rice with a fork and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 15g
Supplies
Large pot Stirring spoon Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serve the Rice with Chicken and Coconut hot, accompanied by a side of fresh salad or steamed vegetables.
Tips & tricks
For added flavor, you can toast the rice in a dry pan before adding it to the pot for a nutty aroma.
Cost
$15