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