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.
Depending on your choice, you can add protein, raisins, potatoes, hot peppers, and other vegetables.
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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
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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.
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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