Somali Bariis Iskukaris with Spiced Chicken
Bariis Iskukaris
Somali bariis iskukaris made with fragrant basmati rice, spiced chicken, vegetables, raisins, and warm xawaash-style seasoning.
Bariis iskukaris is a deeply seasoned Somali rice dish where the rice cooks directly in a fragrant chicken broth instead of being served as a plain side. The grains absorb tomato, onion, garlic, ginger, cinnamon, cardamom, cumin, coriander, and cloves, giving the finished pot a warm aroma without making it heavy.
This version browns bone-in chicken pieces first, then uses the same pot to soften vegetables and bloom the spices. Raisins are added near the end so they plump gently and give the rice small pockets of sweetness that balance the savory chicken and chile heat.
The recipe works best with long-grain basmati rice that has been rinsed and soaked, which helps the grains cook evenly and stay separate. Letting the covered pot rest after cooking is just as important as the simmer; it finishes steaming the rice and makes it easier to fluff without breaking the grains.
Serve bariis iskukaris as the center of the meal with lime wedges, sliced banana, a simple tomato salad, or a small bowl of green chile sauce. The dish is generous enough for a family dinner and reheats well when warmed gently with a splash of water.
Nutrition (per serving)
Directions
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1
Drain the soaked rice well and set it aside while preparing the chicken and vegetables.
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2
Pat the chicken dry, season it with 1 teaspoon salt and the black pepper, then brown it in the oil in a large heavy pot over medium-high heat for 4 to 5 minutes per side.
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3
Transfer the chicken to a plate, reduce the heat to medium, and cook the onions in the same pot for 6 to 8 minutes until soft and lightly golden.
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4
Stir in the garlic, ginger, tomato paste, cumin, coriander, cardamom, cinnamon, cloves, and turmeric, and cook for 1 minute until the spices smell toasted.
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5
Add the tomatoes, carrots, potato, remaining 1 teaspoon salt, and green chile, then cook for 5 minutes, scraping the browned bits from the bottom of the pot.
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6
Return the chicken to the pot, pour in the broth, bring to a simmer, cover, and cook for 18 minutes until the chicken is nearly tender.
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7
Lift the chicken pieces onto a plate, stir the drained rice and raisins into the broth and vegetables, and spread the rice into an even layer.
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8
Nestle the chicken back on top of the rice, cover tightly, reduce the heat to low, and cook for 20 minutes without stirring.
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9
Turn off the heat and let the covered pot rest for 10 minutes, then move the chicken aside and fluff the rice gently with a fork.
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10
Serve the rice with the chicken on top, scattered with cilantro and accompanied by lime wedges.
Ingredients
- bone-in chicken thighs and drumsticks:3 lb
- basmati rice, rinsed and soaked for 20 minutes:3 cups
- yellow onions, finely chopped:2
- carrots, diced:2
- russet potato, peeled and diced:1
- Roma tomatoes, chopped:2
- garlic cloves, minced:5
- fresh ginger, grated:1 tbsp
- vegetable oil:3 tbsp
- tomato paste:2 tbsp
- ground cumin:2 tsp
- ground coriander:2 tsp
- ground cardamom:1 tsp
- ground cinnamon:1 tsp
- ground cloves:1/4 tsp
- ground turmeric:1/2 tsp
- chicken broth:4 1/2 cups
- raisins:1/2 cup
- green chile, slit lengthwise:1
- kosher salt:2 tsp
- black pepper:1/2 tsp
- cilantro leaves, chopped:1/4 cup
- lime wedges for serving:6
Tips & Notes
- Use a heavy pot with a tight lid so the rice steams evenly after the broth comes to a simmer.
- For a milder pot, leave the green chile whole and remove it before serving.
- If the rice tastes firm after resting, sprinkle in 2 tablespoons water, cover, and steam over low heat for 5 more minutes.
