Bariis Iskukaris (Somali Rice and Lamb)
A fragrant Somali rice and lamb dish made with aromatic spices, carrots, raisins and tender lamb. Bariis Iskukaris is a comforting one-pot meal that's perfect for family dinners and special occasions.
Ingredients
- 2 tablespoon Sunflower Oil
- 2 large Carrots Peeled and cut into matchsticks, optional
- Handful Raisins optional
- Sprinkle Sugar optional
- 1 large Onion Sliced
- 6-8 Garlic Cloves Crushed
- 2 Bay Leaves
- 3 Cardamom Pods
- 2 Cinnamon Sticks
- 2 Cloves
- 3 Tomatoes Diced
- 1 tablespoon Ground Cumin
- 1 ½ tsp Ground Coriander
- 1 tablespoon Cayenne Pepper
- ½ teaspoon Turmeric Powder
- 1 teaspoon Black Pepper
- 2 teaspoon Salt Adjust if your stock has Salt in it
- Small Handful Fresh Coriander
- 500 g Mixed Lamb Bone In
- 2 cups Basmati Rice
- 4 cups Stock I use Chicken
- 1 tablespoon Ghee
Instructions
- Step 1 - Preheat Oven. Preheat to 200°C.
Step 2 - Prepare the Rice
Wash rice until water runs clear, then soak and set aside.Step 3 - Build the Base
Heat oil in a heavy pot over medium heat. If using Carrots and Raisins, add Carrots with sugar and fry for 5 minutes over medium heat. Add a handful of raisins and fry briefly. Remove to a plate and set aside. Sauté onion till golden brown (15-20 minutes). Then add garlic and saute until softened.Step 4 - Add Whole Spices
Add bay leaves, cardamom pods, cinnamon sticks, cloves. Fry for 1-2 minutes until fragrant.Step 5 - Add Tomatoes & Spices
Stir in chopped tomatoes and cook until the oil separates at the edges. Add cumin, coriander, turmeric, cayenne, black pepper, and salt. Saute for 5 minutes over medium low. Mix well, then stir in fresh coriander.Step 6 - Cook the Lamb
Add lamb. Cook for 10 minutes over medium high. Add Stock. Simmer until the lamb is tender and the liquid has mostly reduced. Add more water if needed.Step 7 - Add Rice & Bake
Stir in the soaked rice. Use the handle of a wooden spoon to push down to the bottom of the pot and create about 10 small circles in the rice. Taste and adjust seasoning. Add dots of ghee in each hole. Cover the pot in a tea towel and a tight fitting lid. Cover and bake in the oven for about 25 minutes, until rice is cooked and liquid is absorbed. Leave covered for 10 minutes. then fluff gently with a fork.Step 8 - Finish & Serve
Garnish with fresh coriander, and serve hot.
Notes
Why This Recipe Works
This method builds flavour in layers, starting with whole spices, then a rich tomato base, followed by slow-cooked lamb that infuses the stock. The rice then bakes in that seasoned liquid, absorbing every bit of flavour while staying fluffy and separate. The carrots and raisins add sweetness that balances the richness of the meat, whilst the ghee added before steaming gives the rice its characteristic aroma and richness.Tips for the Best Bariis Iskukaris
Use Bone-In LambThe bones create a more flavourful stock and richer rice. Wash the Rice Properly
Removing excess starch helps create fluffy rice with separate grains. Don't Stir the Layers
Once the carrots, raisins and rice are added, avoid stirring.
This helps the rice steam evenly. Rest Before Serving
Allowing the rice to rest for 10 minutes helps the grains firm up and improves the final texture.
My Top Tip
The biggest difference I've noticed when making Bariis Iskukaris is using the spices and stock to properly flavour the rice. Don't be tempted to replace the stock with plain water. The stock is where much of the flavour comes from, and because the rice absorbs it as it cooks, it has a huge impact on the finished dish.What to Serve with Bariis Iskukaris
Traditionally, Bariis Iskukaris is often served with:- Fresh salad
- Sliced bananas
- Bisbaas (Somali chilli sauce) - Same as Zhoug.
- Yoghurt
- Lime wedges
Variations
- Chicken Bariis Iskukaris - Replace the lamb with bone-in chicken thighs.
- Goat Bariis - Goat is a traditional alternative and works beautifully in this recipe.
- Spicier Version - Add green chillies or Somali basbaas alongside the rice.
- Vegetable Bariis - Replace the lamb with chickpeas and additional vegetables for a vegetarian version.
Storage
Fridge - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a covered pan with a splash of water. Freezer - The cooked rice can also be frozen for up to 3 months. Defrost overnight in the fridge before reheating.Frequently Asked Questions
What Does Bariis Iskukaris Mean?
The name roughly translates to "cooked together", referring to the method of cooking the rice and meat in the same pot.Bariis = Rice, Isku = Together , Karis = Cooked / cooking
Can I Use Lamb Shoulder?
Yes. Lamb shoulder works particularly well because it becomes tender during cooking and adds plenty of flavour to the stock.Nutrition
Calories: 542kcalCarbohydrates: 98gProtein: 10gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 2214mgPotassium: 620mgFiber: 7gSugar: 8gVitamin A: 7871IUVitamin C: 21mgCalcium: 114mgIron: 3mg
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