Bariis (Somali-Style Rice)

Name: Bariis (Somali-Style Rice)
Total time: 1 h
Yield: 12 to 16 servings
Cuisine: african
Ingredients: 4 cups Basmati rice; 1/2 cup olive oil; 1 large yellow onion, chopped; 3 cloves garlic, minced; 2 cinnamon sticks; 5 whole green cardamom pods; 10 whole cloves; 2 teaspoons xawaash spice mix (see below); 8 cups chicken stock; 1 teaspoon saffron threads, finely chopped; 1 cup raisins; Salt; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 2 teaspoons dried whole sage; 1 teaspoon black peppercorns; 1 teaspoon fenugreek seeds; 1 teaspoon ground turmeric; 1 1/4 teaspoons ground ginger; 8 green cardamom pods; 10 whole cloves; 1/4 teaspoon freshly grated nutmeg; 1/3 cinnamon stick; 2 tablespoons olive oil; 1 red onion, peeled and thinly sliced; 1/4 cup raisins; 1 red bell pepper, cored and thinly sliced; Salt

Recipe from Ayaan and Idyl Mohallim

Adapted by Tejal Rao

Updated March 19, 2024

Bariis (Somali-Style Rice) — Lisa Nicklin for The New York Times

Total Time: 1 hour
Rating: 4(174)
Comments: Read comments

Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the dish comes from Ayaan and Idyl Mohallim, twin sisters who make their own xawaash, an aromatic spice mixture that is layered with fenugreek and turmeric. The finished rice is also generously seasoned with saffron, as well as softened peppers and raisins. At Thanksgiving, the rice is a versatile side with roast turkey and vegetables, and the day after, it's a great base for leftovers. You could easily use a vegetable stock in place of a meat stock for a vegetarian version, and add more vegetables to the topping. The Mohallim sisters, on occasion, add blanched green beans to the mix. —Tejal Rao

Featured in: The American Thanksgiving

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Ingredients

Yield:12 to 16 servings

For the Rice

4cups Basmati rice
½cup olive oil
1large yellow onion, chopped
3cloves garlic, minced
2cinnamon sticks
5whole green cardamom pods
10whole cloves
2teaspoons xawaash spice mix (see below)
8cups chicken stock
1teaspoon saffron threads, finely chopped
1cup raisins
Salt

For the Xawaash (somali Spice Mix)

1tablespoon cumin seeds
1tablespoon coriander seeds
2teaspoons dried whole sage
1teaspoon black peppercorns
1teaspoon fenugreek seeds
1teaspoon ground turmeric
1¼teaspoons ground ginger
8green cardamom pods
10whole cloves
¼teaspoon freshly grated nutmeg
⅓cinnamon stick

For the Topping

2tablespoons olive oil
1red onion, peeled and thinly sliced
¼cup raisins
1red bell pepper, cored and thinly sliced
Salt

Ingredient Substitution Guide

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Preparation

Step 1
Soak rice in cold water 30 to 45 minutes, then drain.
Step 2
Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
Step 3
Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
Step 4
In the same pot, make the rice: Heat ½ cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
Step 5
Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.

Ratings

4 out of 5

174 user ratings

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Comments

Cypridopsis7 years ago

For Xawaash, do I grind the whole green cardamon pods or just the seeds inside?

db38197 years ago

generally it's just the seeds you want, not the shells.

This is the best rice.7 years ago

Tastes kind of Moroccan. Goes with everything. Spicy sweet pungent. We love love love it.

Diana1 year ago

I cooked this today, since I had all the spices at hand. This will go in my rotation for a holiday dish. I served it with Cuban pernil (leftovers) from yesterday and it was absolutely divine.

Mariah2 years ago

Tasty and the recipe makes A LOT of rice. A crowd pleaser.

Abdul3 years ago

Everything is good but you are missing one ingredient that will take it to another level. Cumin seeds. Add them with the Hawaash.

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