93% would make again
Somali Bariis By Amal Dalmar
featured in Party Rice Around Africa
Tasty Team
June 10, 2019
Inspired by youtube.com
Ingredients
for 4 servings
Xawaash
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
Rice Pilaf
- ¼ cup vegetable oil (60 mL)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 small tomato, diced
- 1 cinnamon stick
- salt, to taste
- 1 vegetable stock cube
- ¼ cup fresh cilantro (10 g), chopped
- 1 tablespoon xawaash, xawaash
- 2 cups basmati rice (400 g), soaked for at least 1 hour and drained
- 2 ½ cups hot water (600 mL)
- 1 drop red food coloring, mixed with 1 teaspoon of water
- 3 drops orange food coloring, mixed with 1 teaspoon of water
- ¼ cup raisin (40 g)
Rice Topping
- 1 large russet potato, cut into 1/4-in (6-mm) thick matchsticks and patted dry
- ⅛ teaspoon orange food coloring, mixed with 1/2 teaspoon of water
- oil, for frying
- 1 medium yellow onion, thinly sliced
- ½ red bell pepper, sliced
Nutrition Info
- Calories 1091
- Fat 49g
- Carbs 145g
- Fiber 6g
- Sugar 21g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
- Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
- Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
- Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
- Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
- Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
- Sprinkle the raisins over the hot rice, cover, and set aside.
- To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
- Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
- In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
- To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
- Enjoy!
Ingredients
for 4 servings
Xawaash
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
Rice Pilaf
- ¼ cup vegetable oil (60 mL)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 small tomato, diced
- 1 cinnamon stick
- salt, to taste
- 1 vegetable stock cube
- ¼ cup fresh cilantro (10 g), chopped
- 1 tablespoon xawaash, xawaash
- 2 cups basmati rice (400 g), soaked for at least 1 hour and drained
- 2 ½ cups hot water (600 mL)
- 1 drop red food coloring, mixed with 1 teaspoon of water
- 3 drops orange food coloring, mixed with 1 teaspoon of water
- ¼ cup raisin (40 g)
Rice Topping
- 1 large russet potato, cut into 1/4-in (6-mm) thick matchsticks and patted dry
- ⅛ teaspoon orange food coloring, mixed with 1/2 teaspoon of water
- oil, for frying
- 1 medium yellow onion, thinly sliced
- ½ red bell pepper, sliced
Nutrition Info
- Calories 1091
- Fat 49g
- Carbs 145g
- Fiber 6g
- Sugar 21g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
- Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
- Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
- Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
- Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
- Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
- Sprinkle the raisins over the hot rice, cover, and set aside.
- To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
- Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
- In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
- To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
- Enjoy!
Inspired by youtube.com
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