Bariis Iskukaris is the heart of Somali cooking — fragrant basmati rice cooked with caramelised onions, sweet spices, and tender goat or lamb, finished with a golden raisin garnish. A celebration dish beloved across the Horn of Africa.
Xawaash spice mix is the soul of Somali cooking — make a batch to use throughout the week.
Soaking the rice for 30 minutes ensures even, fluffy grains that do not clump.
The low final steam is critical — resist the urge to stir or lift the lid.
For extra flavour, use the water from boiling the meat as your stock.
📋 Method
1Brown the meat: Heat oil in a large heavy-bottomed pot over high heat. Season meat with salt, then brown on all sides for 8–10 minutes. Remove and set aside.
2Caramelise the onions: In the same pot, add remaining oil and sliced onions. Cook over medium heat, stirring frequently, for 15–20 minutes until deep golden brown. This step is essential — do not rush it.
3Build the base: Add garlic, ginger, xawaash, turmeric and black pepper. Stir for 2 minutes until fragrant. Add diced tomatoes and cook for 5 minutes until softened.
4Simmer the meat: Return the browned meat to the pot. Pour in the stock, bring to a boil, then reduce heat and simmer covered for 30 minutes until meat is tender.
5Add the rice: Remove meat and set aside. Drain the soaked rice and add to the pot with the spiced broth. Stir once, bring to a boil, then reduce heat to the lowest setting. Cover tightly.
6Steam: Cook covered for 18–20 minutes without lifting the lid. The rice will absorb all the liquid and steam through.
7Rest and serve: Remove from heat and rest 5 minutes. Fluff with a fork, top with the reserved meat, raisins, fried onion rings and egg halves. Garnish with fresh coriander.