Can I make this recipe vegetarian?
Yes, you can omit the goat meat and use vegetable broth, adding chickpeas or lentils for protein.
LUNCH
Somali Bariis Iskukaris with Goat Meat and Vegetables
Bariis Iskukaris is a fragrant and flavorful Somali spiced rice dish, traditionally served with tender goat meat and a medley of vegetables. This recipe captures the authentic taste of Somalia, offering a hearty and aromatic meal perfect for family gatherings.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the goat meat and sear until browned on all sides, about 8-10 minutes. Remove the meat and set aside.
02
Add the chopped onion to the pot and sauté over medium heat until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
03
Return the seared goat meat to the pot. Stir in the tomato paste, turmeric powder, cumin powder, cardamom powder, and clove powder. Cook for 2-3 minutes, stirring constantly, to allow the spices to bloom.
04
Pour in the beef broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the goat meat is tender.
05
Add the rinsed basmati rice, diced carrots, and peas to the pot. Stir gently to combine, ensuring the rice is submerged in the liquid. Bring to a gentle simmer.
06
Reduce the heat to very low, cover the pot tightly, and cook for 20 minutes, or until the rice has absorbed all the liquid and is tender. Do not lift the lid during this time.
07
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. Fluff the bariis iskukaris gently with a fork before serving.
About This Recipe
Bariis Iskukaris is a fragrant and flavorful Somali spiced rice dish, traditionally served with tender goat meat and a medley of vegetables. This recipe captures the authentic taste of Somalia, offering a hearty and aromatic meal perfect for family gatherings.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, toast the dry spices lightly in a pan before adding them to the pot. Adjust the amount of chili if you prefer a spicier dish. A squeeze of fresh lime juice just before serving brightens the flavors.
Easy Substitutions
Chicken or beef can be used instead of goat meat. Brown rice can replace basmati, but adjust cooking time and liquid accordingly. Any combination of your favorite root vegetables can be added.
Storage & Reheating
Store leftover Bariis Iskukaris in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth, or in the microwave.
Serving Suggestions
Serve with a side of fresh salad (such as a simple tomato and cucumber salad), a dollop of plain yogurt, a wedge of fresh lime, or a spicy green chili sauce (basbaas).
Common Mistakes
Overcooking the rice can make it mushy; ensure the heat is very low and the pot is tightly covered. Not searing the goat meat properly can result in less flavor. Lifting the lid too often during rice cooking releases steam, affecting the texture. Using too much liquid can make the rice soggy.
Frequently Asked Questions
What is the best type of pot to use?
A heavy-bottomed pot or Dutch oven is ideal as it distributes heat evenly and prevents burning.
Can I prepare this dish in advance?
You can cook the goat meat and sauce a day ahead. Reheat it, then add the rice and vegetables to finish the dish.
MORE TO KNOW
The key to perfect Bariis Iskukaris lies in the balance of spices and the proper cooking of the rice. Rinsing the basmati rice thoroughly removes excess starch, preventing it from becoming sticky. The long, slow simmer of the goat meat ensures it becomes incredibly tender and absorbs all the aromatic flavors. When adding the rice, ensure the liquid-to-rice ratio is correct for basmati (typically 2:1 liquid to rice) to achieve fluffy, separate grains. Avoid over-stirring the rice once it's cooking, as this can break the grains.
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