Somali bariis is a unique rice dish you can prepare in 30 minutes. It combines rice with vegetables, spices, and food color to provide authentic, flavorful dishes.
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Depending on your choice, you can add protein, raisins, potatoes, hot peppers, and other vegetables.
Below is a step-by-step guide on how to prepare bariis in 30 minutes.
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How to Make Somali Bariis in 30 Minutes
Ingredients
- 2 cups of rice
- ½ cup of raisins
- 2 tomato, diced
- 4 cloves of garlic
- 1 cinnamon stick
- 3 cardamom pods
- Food color, optional
- ½ cup of vegetable oil
- 1 chicken stock or Maggi
- 1 tbsp. of powdered cumin
- 3 onion, 2 minced and 1 sliced
- A handful of coriander, washed
Instructions
- Wash the rice and parboil it for 10 to 15 minutes until translucent and half boiled
- Drain the rice and rinse it with cold water to prevent it from sticking together. Set aside
- Dice the tomato and onion, and crush the coriander with the garlic using a kitchen mortar and pestle.
- Pour the oil into a non-stick cooking pot on medium heat
- Saute the sliced onions for 3 minutes or more until they look browny
- Take out the browned onions from the oil and set aside
- Add the diced onions into the pot
- Add the diced tomato and Maggi cube
- Throw in cardamoms and the cinnamon stick
- Pour in the crushed coriander and garlic
- Stir the bariis
- Add a tablespoon of ground cumin
- Take out the carnival pods to prevent biting into them. This step is optional
- Add a half cup of water to the sauce and stir. This will help the parboiled rice to soften
- Add the rice when you notice the onion is well-cooked and soft
- Don’t stir the rice into the sauce but layer it on top of the sauce
- Allow to simmer under low heat
- Rinse the raisins in hot water to soften them
- Layer the raisins with the rice
- Add the sliced, browned onions you set aside on the raisins
- Add a ¼ tablespoon of food color of your choice
- Wrap a tea towel on the lid and cover the bariis
- Allow to cook for 10 minutes
- When cooked, allow to rest for 5 minutes, then mix gently
- Serve while hot
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Video credit: Ilhan. A
Ilhan likes to share one-pot dishes on her YouTube channel. She also shares mostly Somali recipes, desserts from around the world, and a bakery.
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Somali Bariis
Equipment
Ingredients
- 2 cups of rice
- ½ cup of raisins
- 2 tomato diced
- 4 cloves of garlic
- 1 cinnamon stick
- 3 cardamom pods
- Food color optional
- ½ cup of vegetable oil
- 1 chicken stock or Maggi
- 1 tbsp. of powdered cumin
- 3 onion 2 minced and 1 sliced
- A handful of coriander washed
Instructions
- Wash the rice and parboil it for 10 to 15 minutes until translucent and half boiled
- Drain the rice and rinse it with cold water to prevent it from sticking together. Set aside
- Dice the tomato and onion, and crush the coriander with the garlic using a kitchen mortar and pestle.
- Pour the oil into a non-stick cooking pot on medium heat
- Saute the sliced onions for 3 minutes or more until they look browny
- Take out the browned onions from the oil and set aside
- Add the diced onions into the pot
- Add the diced tomato and Maggi cube
- Throw in cardamoms and the cinnamon stick
- Pour in the crushed coriander and garlic
- Stir the bariis
- Add a tablespoon of ground cumin
- Take out the carnival pods to prevent biting into them. This step is optional
- Add a half cup of water to the sauce and stir. This will help the parboiled rice to soften
- Add the rice when you notice the onion is well-cooked and soft
- Don’t stir the rice into the sauce but layer it on top of the sauce
- Allow to simmer under low heat
- Rinse the raisins in hot water to soften them
- Layer the raisins with the rice
- Add the sliced, browned onions you set aside on the raisins
- Add a ¼ tablespoon of food color of your choice
- Wrap a tea towel on the lid and cover the bariis
- Allow to cook for 10 minutes
- When cooked, allow to rest for 5 minutes, then mix gently
- Serve while hot
Video
Nutrition
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