Bariis Iskukaris

Background and History

Bariis Iskukaris is a popular Somali rice dish that translates to "mixed rice." This traditional dish is known for its flavorful rice often cooked with an array of spices and served with meat or vegetables. It holds a significant place in Somali cuisine, reflecting the rich history and cultural interactions along the coast of Somalia. The dish draws influence from Arabian, Persian, and Indian cuisines, resulting in a unique blend that is distinctly Somali. Bariis Iskukaris is a staple in Somali households and is often served during special occasions and family gatherings.

Ingredients

• Basmati rice - 2 cups
• Chicken (cut into pieces) - 1 pound
• Onion (finely chopped) - 1 large
• Garlic (minced) - 3 cloves
• Tomato (chopped) - 2 medium
• Carrots (sliced) - 2
• Potatoes (cubed) - 2
• Green peas - 1 cup
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cardamom pods - 3
• Cloves - 4
• Cinnamon stick - 1
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - 2 tablespoons
• Water - 4 cups
• Raisins (optional) - 1/4 cup
• Almonds or cashews (optional, for garnishing) - 1/4 cup

Preparation

Step 1: Preparing the Ingredients

Begin by rinsing the basmati rice under cold running water until it runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky once cooked. Set it aside to soak in water for about 20 minutes.

While the rice is soaking, prepare the chicken by cutting it into bite-sized pieces. Season it with salt and black pepper. Finely chop the onion, mince the garlic, chop the tomatoes, and slice the carrots. Cube the potatoes and measure out the green peas.

Cooking Process

Step 2: Cooking the Chicken

In a heavy-bottomed pot, heat vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic and cook for another minute, followed by the tomatoes. Cook until the tomatoes are soft and the mixture turns into a thick paste.

Add the seasoned chicken pieces to the pot and cook until browned on all sides. Stir in the cumin powder, coriander powder, turmeric powder, cardamom pods, cloves, and cinnamon. Mix well to coat the chicken and cook till the spices are fragrant.

Step 3: Cooking the Vegetables

Add the sliced carrots and cubed potatoes into the pot with the chicken and spices. Stir well and let them cook for about 5 minutes until they start to soften.

Next, add the green peas and a pinch more salt to taste. Pour in four cups of water and bring the mixture to a boil.

Step 4: Cooking the Rice

Drain the soaked basmati rice and add it to the boiling liquid in the pot. Stir once, ensuring that the rice is evenly distributed throughout the pot amongst the chicken and vegetables.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 20 minutes, or until all the water has been absorbed and the rice is tender. You can use a cooking timer to help keep track of the time.

Step 5: Final Touches

Once the rice is done, fluff it gently with a fork. This will help to separate the rice grains and prevent clumping. If desired, stir in the raisins for a touch of sweetness.

In a small pan, dry-roast the almonds or cashews for a few minutes until golden brown and crunchy. Sprinkle them over the rice before serving for an added crunch.

Serving Suggestions

Serve the Bariis Iskukaris hot, garnished with the roasted nuts. It pairs beautifully with a fresh salad or a side of yogurt. This dish can be enjoyed on its own thanks to its rich flavor profile, or alongside grilled meats or sambusa, a Somali pastry.

The warmth of the spices and the hearty combination of chicken and vegetables in this dish makes it a comforting meal that showcases the essence of Somali hospitality.