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A Somali bariis is a traditional Somali spiced rice dish. Bariis simply means rice in Somali.
The rice is usually long-grain or basmati and is flavored with a Somali spice blend called xawaash, (see recipes) which may include cumin, coriander, cardamom, cinnamon, cloves, turmeric, and black pepper. Onions, garlic, tomatoes, and sometimes carrots or raisins are also added. It may be served with goat, lamb, beef, chicken, or fish, and a fresh banana is a common accompaniment at Somali meals.
Ingredients
1/2 cup of vegetable oil
1 yellow onion, finely chopped
3 cloves of garlic, finely chopped
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 teaspoon of salt
3 Roma tomatoes, chopped
1 tablespoon of xawaash blend
(Click here for the spice blend recipe)
2 cups of long grain rice
3 1/2 cups of vegetable broth
1/4 cup of raisins (optional)
Preparation
Preheat the oven to 350 degrees Fahrenheit. In a heavy-bottomed pot or Dutch oven, sauté the onions in oil until they become translucent. Add the garlic and sauté until it is fragrant. Incorporate the thyme, oregano, xawaash, tomatoes, and rice, stirring until well combined. Pour in the vegetable broth and stir. Cover the pot and place it in the oven for 30 minutes or until the rice is tender. Add the raisins and fluff with a fork. Enjoy your meal!