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Somali

Bariis iskukaris

Non-vegetarian

Fragrant basmati rice cooked with tender lamb, tomato and xawaash — the warm Somali spice mix of cumin, coriander, cardamom, cinnamon and cloves — and finished with raisins.

Bariis iskukaris is a Somali rice dish from Somalia, ready in about 2 hours and made with lamb shoulder and basmati rice. It serves 6 and is rated intermediate to cook.

Start cooking
A Somali camel meat dish
Photo: Richard Faulder / Wikimedia Commons · CC-BY-2.0
Prep
25 min
Cook
1 h 25 min
Rest
10 min
Total
2 h
Serves
6
Level
Intermediate
Calories
609

Ingredients

6 servings

Xawaash spices

Equipment

Method

  1. Step 1

    Brown the lamb in the oil in a heavy pot in two batches; set aside. Soften the onions (opens in a new tab) in the same pot, then add the garlic (opens in a new tab).

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Add the tomatoes (opens in a new tab), tomato paste (opens in a new tab) and all the spices and cook until the tomato collapses into a thick paste.

    • 5 min
    • medium heat

  3. Step 3

    Return the lamb with 500 ml of water and half the salt. Cover and simmer until the lamb is tender.

    • 50 min
    • low heat

  4. Step 4

    Add the drained rice, the remaining water and salt. Bring to the boil, then cover tightly and cook on the lowest heat until the liquid is absorbed.

    • 18 min
    • low heat

    Food safety: Cool leftover rice quickly and refrigerate within 1 hour; rice left warm can cause food poisoning.

  5. Step 5

    Scatter over the raisins (opens in a new tab), cover and rest off the heat for 10 minutes, until the grains are tender and separate. Fluff gently and serve with banana (opens in a new tab) on the side.

    • 10 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Somalia · Commonly attributedAlso popular in KenyaMore food from Somalia
Dish
Lunch · Dinner · Rice dishes · Main courses
Cooking method
Braised, Simmered, Steamed
Taste
aromatic / warmly spiced, savoury, sweet
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
One-pot · Festive & celebration
Cook more with
Lamb shoulder · Basmati rice · Onion · Garlic · Tomato · Tomato paste
Techniques
Boiling · Simmering · Steaming · Braising

Allergens

  • May contain: Sulphitesfrom raisins

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

609 kcal per serving

Estimated

1 serving ≈ 468 g · recipe makes 6

Where the energy comes from

  • Protein 15%
  • Carbohydrate 40%
  • Fat 45%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy609 kcal130 kcal
Protein22.1 g4.7 g
Carbohydrate61.1 g13.1 g
Net carbohydrate58.4 g12.5 g
Sugars3.1 g0.7 g
Added sugars0 g0 g
Fibre2.8 g0.6 g
Fat30.5 g6.5 g
Saturated fat10.5 g2.3 g
Trans fat——
Cholesterol60 mg13 mg
Sodium855 mg183 mg
Salt equivalent2.1 g0.5 g
Vitamins & minerals per serving
Potassium
548 mg
Calcium
81 mg
Iron
4.7 mg
Magnesium
52 mg
Vitamin A (RAE)
33 µg
Vitamin C
10 mg
Vitamin D
0.2 µg
Vitamin B12
1.9 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: raisins, banana.
  • Basmati rice: Generic long-grain white rice (FDC 168877); basmati has very similar composition.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Toasting whole spices and grinding them yourself gives the brightest xawaash.

Common mistakes

  • Lifting the lid while the rice steams — the steam escapes and the rice cooks unevenly.

Serve with

  • Serve with a hot green chilli sauce (basbaas) and a simple salad.

Food safety

  • Cooked rice should be cooled quickly and reheated only once.

Storage

  • Refrigerate within 1 hour of cooking; eat within 1 day.

Reheating

  • Reheat with a splash of water, covered, until steaming hot throughout.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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