Bariis Iskukaris
Basmati rice cooked in the meat's own spiced stock with xawaash spice blend, always served with a whole ripe banana on the side — a Somali staple shaped by centuries of Indian Ocean spice trade.
Meat
Ingredients
- 2 lbs lamb or goat, cubed
- 2 cups basmati rice
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp xawaash spice blend
- 1 tsp turmeric
- 3 cups water or stock
- 3 tbsp oil
- Salt, to taste
- Ripe bananas, to serve
Steps
- Heat the oil in a pot and brown the lamb with the onion.
- Add the tomatoes, xawaash, and turmeric, and cook until the tomatoes soften.
- Add the water or stock, cover, and simmer for 40-45 minutes, until the meat is tender.
- Remove the meat and set aside, keeping the flavorful stock in the pot.
- Add the rinsed rice to the stock, adjusting the liquid level, and bring to a boil.
- Cover and cook on low heat for 18-20 minutes, until the rice has absorbed the color and flavor of the stock.
- Serve the rice topped with the meat, with a whole ripe banana alongside for a sweet-savory contrast.