"Bariis is packed with flavors and super easy to make. Traditionally served with Chicken or Mutton along with Potato wedges or fries, and spicy Shidni(Chutney)."
Somali ’Bariis’ Rice
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Method
Step 1
For Garnish ◾2 medium Potatoes, peeled and sliced into wedges ◾1/2 thinly sliced Onion ◾1/4 cup oil Heat 1/4 cup oil in a wok. Fry thinly sliced onions until golden brown. Remove the onions and set them aside. Add potato wedges and fry them until golden and cooked through. You may fry onion and potato wedges in an air fryer.
Step 2
For Shidni ▪️Handful of Cilantro ▪️2 Garlic Clove ▪️a squeeze of Lemon juice ▪️1 Jalapeno ▪️salt to taste ▪️1/4 tsp cumin powder Blend everything in a blender until smooth consistency. Set it aside.
Step 3
For Bariis Rice ◾2 Cup Sella Rice ◾ Handful of Cilantro ◾4 to 5 Garlic Cloves ◾1 Maggie Cube ◾3 Tablespoons oil ◾1 medium chopped onion ◾1 Medium Tomato Chopped ◾1 tsp Green Chili Paste (Optional) ◾1 1/2 tsp Cumin Powder ◾4 to 5 Green Cardamom ◾1 Cinnamon Stick ◾Salt to taste ◾1/4 cup Water Grind Cilantro and Garlic in a Mortar or blender and set it aside. Bring about 6 cups of water to boil in a large pan. Add 1 tsp salt and Sella Rice. Boil them until al-dente. Drain the water out.
Step 4
Heat 3 tbsp oil on medium heat in a large pan with a thick base, then add chopped onion. Cook until translucent. Add Cardamom, Cinnamon Stick, Green Chili Paste, crushed Cilantro & Garlic. Cook it for few seconds and add Cumin powder, Maggie cube, and salt. Saute and add Tomato. Cook until tomatoes soften then add water. Turn heat down to low. Now layer rice on top of the tomato mixture. Add food coloring or Saffron. Cover it with foil and cook it for 15 minutes on low. Take the pan off of the stove. Remove the foil and gently mix the rice.
Step 5
Transfer the rice to a serving platter. Sprinkle the fried onions and add potato wedges on top. Serve it hot with Shidni, Chicken or Mutton, and Salad.