Somali chicken bariis iskukaris is a fragrant rice dish from Somalia, made by cooking basmati rice with chicken, tomatoes, onions, and warm spices in one pot. Family and regional versions vary in their spice blends and garnishes; this version uses an easy homemade xawaash-style blend and finishes with sweet raisins. The rice turns out savory and aromatic, with tender chicken in every serving.
Ingredients
- 2 cups (370 g) basmati rice
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
- 3 tbsp (45 ml) neutral oil, such as canola or sunflower oil
- 1 large yellow onion, about 10 oz (280 g), thinly sliced
- 4 garlic cloves, finely chopped
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground cardamom
- ½ tsp (1 g) ground turmeric
- ½ tsp (1 g) black pepper
- ¼ tsp (0.5 g) ground cinnamon
- ⅛ tsp (0.25 g) ground cloves
- 1 medium tomato, about 5 oz (140 g), finely chopped
- 2¼ cups (530 ml) chicken broth, preferably low-sodium
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- ⅓ cup (50 g) raisins
- 2 tbsp (8 g) chopped cilantro, for serving
- 1 lemon, cut into wedges, for serving
Instructions
- Rinse and soak the rice. Put the basmati in a bowl and cover it with cool water. Swirl the grains with your hand, pour off the cloudy water, and repeat until it looks mostly clear. Cover the rice with fresh water and soak for 15 minutes. While it soaks, slice the onion, chop the garlic and tomato, measure the spices, and cut the chicken. Drain the rice thoroughly before using it.
- Brown the chicken. Heat the oil in a heavy pot or Dutch oven over medium-high heat for about 2 minutes. Pat the chicken dry and season it with ½ teaspoon of the salt. Working in batches if the pot is crowded, brown the pieces for about 4 minutes on the first side and 3 to 4 minutes on the second. They do not need to be cooked through yet. Transfer them to a plate. Avoid crowding the pot, which can make the chicken steam instead of brown.
- Cook the onion and spices. Reduce the heat to medium and add the sliced onion to the same pot. Cook for 6 minutes, stirring occasionally and scraping up browned bits, until softened and beginning to turn golden. Add the garlic, coriander, cumin, cardamom, turmeric, black pepper, cinnamon, and cloves. Stir constantly for 1 minute, just until fragrant; ground spices can scorch quickly.
- Build the cooking liquid. Stir in the tomato and the remaining 1 teaspoon of salt. Cook for 3 minutes, stirring as the tomato softens and releases some juice. Pour in the chicken broth and return the browned chicken and any plate juices to the pot. Bring the liquid to a gentle boil, then lower the heat, cover, and simmer for 18 minutes. Keep it at a quiet simmer rather than a vigorous boil.
- Add the rice and raisins. Stir the drained rice and raisins into the chicken mixture, spreading the rice into an even layer and making sure it is mostly covered by liquid. Bring the pot back to a gentle simmer. Cover tightly and cook over low heat for 15 minutes. Keep the lid closed so steam stays in the pot; lifting it repeatedly can leave the rice undercooked. If your lid fits loosely, place a clean kitchen towel under it, with the towel edges kept well away from the burner.
- Check and rest. After 15 minutes, check that the rice is tender and the liquid has been absorbed. Check several of the largest chicken pieces with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the rice is still firm and the pot is dry, drizzle 2 to 3 tablespoons (30 to 45 ml) hot water over it, cover, and cook for another 3 to 5 minutes. Once cooked, turn off the heat and let the covered pot rest for 10 minutes.
- Fluff and serve. Gently lift and fold the rice with a fork, mixing in the chicken without crushing the grains. Taste and add salt if needed. Scatter cilantro over the top and serve with lemon wedges.
Tips
- Choose the right rice. Basmati gives this dish its long, separate grains and fragrant character. Long-grain white rice is a reasonable substitute, but it may need a slightly different amount of liquid or cooking time; check the package guidance and start checking for tenderness a few minutes early.
- Use a substitute for hard-to-find spices thoughtfully. The blend above is a practical xawaash-style mix, rather than a claim that every household uses one fixed formula. If you cannot find cardamom, add a little extra coriander and a small pinch of cinnamon; the result will be less floral. If you have a prepared xawaash blend, use about 1 tablespoon (6 g) in place of the individual spices and adjust salt separately.
- Keep the rice fluffy. Rinsing removes excess surface starch, and soaking helps the grains cook more evenly. Drain well so you do not accidentally add extra water. Once the rice goes into the pot, stir only enough to distribute it, then keep the lid closed during cooking.
- Make the browning count. Dry the chicken before it goes into the oil and brown it in batches if necessary. If the pot develops dark, bitter-looking patches, lower the heat before adding the onion and loosen the browned bits with the onion’s moisture. A fond of browned bits adds flavor; burned spices do not.
Serving Suggestions
Serve bariis iskukaris hot as a main dish, with the chicken and raisins distributed across the rice. Lemon wedges let each person brighten their portion at the table. A simple tomato-and-cucumber salad, shredded lettuce, or lightly dressed cabbage adds a crisp, fresh contrast to the warm spices. For a more filling spread, offer flatbread and a bowl of plain yogurt or a mild yogurt sauce alongside it.
Banana is a familiar accompaniment with Somali meals, and its gentle sweetness works particularly well with the savory rice. Serve peeled banana halves or slices on the side rather than stirring them into the pot. If the meal includes several shared dishes, place the rice on a large platter and arrange the chicken on top so it is easy to serve family-style.
Variations
Use lamb or beef. Replace the chicken with 1½ lb (680 g) boneless lamb shoulder or beef chuck cut into small pieces. Brown it in the same way, then simmer it in the broth until tender before adding the rice; this can take 45 to 75 minutes depending on the cut and size of the pieces. Add a little hot water if the liquid reduces too far, and make sure there is enough cooking liquid left for the rice. For whole cuts of lamb or beef, the USDA FSIS safe minimum is 145°F (63°C) followed by a 3-minute rest, though these braising cuts are usually cooked longer to become tender.
Make it without meat. Leave out the chicken and use vegetable broth. Add 1½ cups (240 g) drained chickpeas with the rice for a heartier vegetarian version. Since chickpeas do not release the same juices as chicken, use the full measured broth and check the rice near the end; add hot water a tablespoon at a time if it needs a little more moisture.
Adjust the garnish or heat. Add ¼ cup (35 g) toasted slivered almonds at the end for crunch, or use golden raisins if they are easier to find. For a hotter dish, add one finely chopped green chile with the garlic. For a milder version, leave out the black pepper and serve a spicy sauce separately so diners can choose their own heat level.
Storage and Reheating
Refrigerate the rice within 2 hours of cooking. Transfer it to shallow, airtight containers so it cools promptly, and store it in the refrigerator for 3 to 4 days. Keep portions small enough to reheat evenly. Do not leave cooked rice at room temperature for an extended period, and discard any that has been left out longer than 2 hours.
For best texture, reheat only the amount you plan to eat. Add 1 tablespoon (15 ml) water per cup (about 160 g) of rice, cover, and warm in the microwave, stirring partway through, or heat in a covered pan over low heat. Reheat leftovers until they reach 165°F (74°C), as checked with a food thermometer. You can freeze airtight portions for up to 2 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C). The rice may be slightly softer after freezing.
Frequently Asked Questions
What does bariis iskukaris mean?
Bariis means rice in Somali, and iskukaris is commonly used for a rice dish cooked together with its seasonings and other ingredients. The name fits this one-pot method: the rice takes on flavor from the spiced broth, onion, tomato, and chicken as it cooks.
Is xawaash the same as curry powder?
No. Xawaash is a Somali spice blend, and recipes for it vary. It commonly draws on warm spices such as coriander, cumin, cardamom, cinnamon, cloves, and black pepper, while curry powder has a different blend and flavor profile. The measured spices in this recipe make a convenient xawaash-style substitute if a prepared blend is unavailable.
Can I make this recipe with brown rice?
Brown rice needs more liquid and a substantially longer cooking time than basmati white rice, so it cannot be swapped in at the same point without changing the method. Follow the brown rice package’s liquid and timing guidance, and cook the chicken until it reaches 165°F (74°C). For a more predictable result, cook brown rice separately and serve the spiced chicken mixture over it.
Why is my rice wet or mushy?
Common causes include not draining the soaked rice, measuring extra liquid, lifting the lid repeatedly, or stirring too much after adding the rice. Let the pot rest covered for 10 minutes after cooking so moisture can settle. If the rice is tender but looks slightly wet, leave it uncovered for a few minutes after the rest and gently fluff it; avoid vigorous stirring, which breaks the grains.
Can I prepare any part of it ahead?
Yes. Measure the spices, chop the onion, garlic, and tomato, and refrigerate them in separate covered containers up to a day ahead. You can also rinse and soak the rice shortly before cooking, but do not leave it soaking for hours at room temperature. For food safety, keep raw chicken refrigerated and separate from ready-to-eat ingredients, and cook it to 165°F (74°C).
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).