Somali-style rice, often called bariis, is a fragrant rice dish from Somalia made with basmati, warm xawaash spices, and often meat. This version braises beef until tender, then cooks the rice in the savory broth; Somali families and regions season and garnish bariis in different ways, so the raisins and spice balance can be adjusted to taste.
Ingredients
- 1½ lb (680 g) boneless beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 cups (370 g) basmati rice
- 3 cups (710 ml) beef stock, plus up to ½ cup (120 ml) water or extra stock as needed
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 large yellow onion, about 10 oz (280 g), thinly sliced
- 4 garlic cloves, about 15 g, finely chopped
- 1 tbsp (15 g) tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground turmeric
- ½ tsp black pepper
- 1½ tsp fine salt, divided, plus more to taste
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 4 whole green cardamom pods, lightly cracked
- 1 small green chile, whole or slit once, optional
- ⅓ cup (50 g) raisins
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for serving
- 1 lime, cut into wedges, for serving
Instructions
- Rinse the rice and prepare the beef. Put the basmati in a bowl, cover with cool water, swirl gently, and drain. Repeat three or four times, until the water is less cloudy. Drain well and set aside; a long soak is not needed for this method. Pat the beef dry with paper towels so it browns rather than steams. Combine the cumin, coriander, ground cardamom, cinnamon, cloves, turmeric, black pepper, and 1 teaspoon of the salt in a small bowl.
- Brown the beef, about 10 minutes. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the beef on a few sides, turning it with tongs. Avoid crowding the pot, which can make the meat release liquid before it colors. Transfer the browned pieces to a plate. They do not need to be cooked through at this stage.
- Cook the onion and spices, about 10 minutes. Lower the heat to medium and add the sliced onion. Cook, stirring often, until soft and golden at the edges, about 7 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Add the ground spice mixture and stir for about 30 seconds, just until fragrant. Return the beef and any collected juices to the pot, then add the stock, cinnamon stick, cardamom pods, optional chile, and remaining ½ teaspoon salt.
- Braise the beef, about 75 minutes. Bring the stock to a gentle boil, then cover the pot and reduce the heat to maintain a low simmer. Cook until the beef is becoming tender, checking occasionally that the liquid is gently bubbling and the bottom is not catching. At the end of the simmer, use a food thermometer to check a large piece: whole cuts of beef should reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. If the beef is safe but not yet fork-tender, continue simmering until it is; add a splash of water if the pot is getting dry.
- Set the broth level and add the rice. Lift the beef out briefly with a slotted spoon. Remove and discard the cinnamon stick and cardamom pods, and take out the chile if you want a milder result. Measure the liquid left in the pot; add enough hot water or stock to make 2½ cups (590 ml). Return the broth, beef, and any juices to the pot. Stir in the drained rice and raisins, then taste the liquid and adjust the salt. It should taste well-seasoned because the rice will absorb it.
- Cook and rest the rice. Bring the pot to a boil, stir once to distribute the rice, and cover tightly. Turn the heat to low and cook for 20 minutes without lifting the lid. Turn off the heat and let the covered pot stand for 10 minutes. Fluff gently with a fork, lifting rice from the bottom without mashing the grains. Scatter with cilantro or parsley and serve with lime wedges.
Tips
- Use the right rice-to-liquid amount. Basmati grains stay separate and aromatic, which suits this dish. Rinsing removes loose surface starch; draining thoroughly also prevents extra rinse water from making the finished rice soft. Measure the braising liquid after the beef cooks, then bring it to 2½ cups for 2 cups of rice rather than guessing how much remains.
- Adjust the xawaash to your pantry. Xawaash is a Somali spice blend, and its exact proportions vary by household. The spices listed here make a practical ground version. If you have a prepared xawaash blend, use about 2 tablespoons in place of the ground spices, tasting first because commercial blends differ in salt and strength. Ground allspice can stand in for cloves in a pinch, though it makes the aroma less sharply clove-like.
- Keep the simmer gentle. A hard boil can make the beef tough and evaporate the broth too quickly. If using a pot with a loose lid, check the liquid during the braise and add hot water a little at a time. Once the rice is covered and cooking, resist lifting the lid: escaping steam can leave the top grains undercooked.
- Choose a practical substitute thoughtfully. Lamb shoulder can replace the beef in the same quantity and is a traditional-feeling option, though its flavor is richer. For a meat-free pot, use vegetable stock and omit the beef; sautéed mushrooms or chickpeas can add substance, but they will not produce the same slow-braised meat flavor. Add cooked chickpeas with the rice rather than braising them for 75 minutes.
Serving Suggestions
Serve bariis hot as the centerpiece of a meal, with the beef and raisins distributed through the rice rather than piled separately. A crisp salad of tomato, cucumber, red onion, and lemon or lime gives a fresh contrast to the warm spices. Sliced banana is also served alongside rice in some Somali meals; its mild sweetness works especially well with a little chile in the pot.
For a fuller spread, add a bowl of green salad, cooked vegetables, or a simple yogurt sauce on the side. Keep accompaniments lightly seasoned so the xawaash remains the main aroma. Put lime wedges on the table for anyone who wants a brighter finish, and offer extra chopped herbs just before serving. If serving family-style, fluff the rice gently and use a wide platter so the tender beef stays visible and the grains do not compact.
Variations
Make it with chicken. Bone-in chicken thighs can replace the beef, but they need less braising time. Brown them, cook the onion and spices, then simmer until cooked through; check the thickest part with a food thermometer for 165°F (74°C), the USDA FSIS safe minimum for poultry. Remove the chicken while you set the broth level, then return it to the pot to finish with the rice if the pieces fit without crowding.
Use goat or lamb. Goat is a familiar choice in Somali cooking, and lamb shoulder gives a similarly rich result. Cut either into even pieces and use the same low-simmer method, allowing extra time if the cubes remain firm. Check the appropriate safe temperature with a thermometer, and continue braising for tenderness rather than relying on the clock alone.
Change the garnish or sweetness. Raisins add small bursts of sweetness, but you can leave them out or use ¼ cup (35 g) of golden raisins. For a more substantial garnish, serve with separately cooked, crisp onions or fried potato pieces; cook these separately so they do not add unmeasured liquid to the rice. A pinch of extra black pepper or a slit chile makes the dish warmer without changing its basic method.
Storage and Reheating
Refrigerate leftover rice and beef within 2 hours of cooking, in shallow covered containers so they cool promptly. They keep for 3–4 days in the refrigerator. For longer storage, freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator rather than leaving rice at room temperature.
Reheat only the portion you plan to eat. Add a tablespoon or two of water or stock per serving, cover, and warm in a saucepan over low heat or in the microwave, stirring partway through so the beef and rice heat evenly. Leftovers should reach 165°F (74°C) throughout, measured with a food thermometer. If reheating from frozen, thaw first for more even heating, or use a microwave’s defrost setting before heating fully. Avoid repeatedly cooling and reheating the whole batch.
Frequently Asked Questions
What does bariis mean?
Bariis is the Somali word for rice, and bariis refers to rice dishes prepared in Somali cooking. Recipes vary in their spice blend, meat, and garnishes; this one uses beef, basmati, raisins, and a home-style ground xawaash mixture.
Is xawaash the same as curry powder?
No. Xawaash is a Somali spice blend, and recipes vary, but it commonly draws on spices such as cumin, coriander, cardamom, cinnamon, cloves, and black pepper. Curry powder has its own regional blends and often a different balance. A prepared xawaash blend is the closest shortcut; curry powder will make a noticeably different-tasting pot.
Can I make this recipe without a Dutch oven?
Yes. Use a heavy saucepan or deep pot with a close-fitting lid. The important points are to brown the meat without crowding, keep the braise at a gentle simmer, and make sure the lid seals well for the rice stage. If the lid is loose, place a clean kitchen towel over the pot before setting on the lid, keeping the towel ends away from the burner.
Why is my rice mushy or still firm?
Mushy rice can come from excess liquid, rice that was not drained well, or lifting and stirring the grains repeatedly. Firm rice usually means the liquid evaporated too early, the lid leaked steam, or the heat was too high. For firm rice, sprinkle 2–3 tablespoons (30–45 ml) hot water over the top, cover, and cook on low for another 5 minutes, then rest covered for 5 minutes.
Can I prepare Somali-style rice ahead?
You can braise the beef a day ahead, cool it promptly, and refrigerate it with its broth. When ready to serve, bring the beef and broth to a simmer, measure the liquid, adjust it to the recipe amount, and cook the rice fresh. This keeps the rice grains more distinct than making the whole dish in advance and reheating it.
Do I have to use raisins?
No. Raisins are a familiar addition in many versions, but they are not essential to the dish. Leave them out for a less sweet rice, or serve them separately so diners can choose. Golden raisins work too and have a somewhat milder flavor.
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