Bariis Iskukaris & Hilib Ari (Somali Xawaash-Spiced Basmati Rice with Tender Lamb) – Authentic Somalia Recipe

Ingredients for Bariis Iskukaris & Hilib Ari (Somali Xawaash-Spiced Basmati Rice with Tender Lamb) (4 Servings)

• 1.25 lbs (or 2.5 cups) fragrant basmati rice tinted with saffron/turmeric, prepped into bite-sized pieces
• 1.5 cups slow-braised lamb or beef, washed and trimmed
• 1 cup caramelized onions
• 1 medium onion and 3 cloves garlic, finely minced with Somali xawaash spice (cumin
• 1.5 tbsp traditional Somalia seasoning (coriander, cardamom, cinnamon, cloves, black pepper), garlic, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and Somali xawaash spice (cumin until golden.
2. Add coriander, cardamom, cinnamon, cloves, black pepper), garlic, cilantro along with fragrant basmati rice tinted with saffron/turmeric and slow-braised lamb or beef, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with caramelized onions.